Skip to main content

The Manual may earn a commission when you buy through links on our site.

Why Spicy Ice Cream Should Be Your Go-To Treat

Like so many families have during this months-long quarantine period, my family has looked for ways to stay stable, to stave off cabin fever, and even to have some fun. We’ve built basement forts, had water balloon fights, watched our fair share of Disney movies, and we’ve become something of ice cream aficionados, sampling a host of new brands and even new types of ice cream on our tri-weekly sweet dessert nights.

In the course of these ice cream adventures, I finally found a non-dairy ice cream I genuinely like in Brave Robot, a vegan dairy brand — yes, that’s a thing; they created an animal-free whey protein that creates an amazing verisimilitude of regular ice cream. We have tried a low-sugar ice cream that was still big on flavor (and keto-friendly, if that’s your thing) in Mammoth Creameries. And we even tried cookie dough-wrapped ice cream bites that are like two perfect sweets in one in Bubbies — think mochi (which I really don’t care for) but where the “wrapper” is cookie dough (which I do). They’re sublime. And we’ve messed with a lot of homemade concoctions, too. Yonanas, baby.

Image used with permission by copyright holder

But far and away my favorite ice cream discovery of the summer was one that everyone else in my family couldn’t stand even a bite of. Not because of the flavor, but because of the spice. Marco Ice Cream makes the spiciest ice cream I’ve ever eaten and it’s absolutely delicious.

I’m in the midst of a long love affair with spiciness: I put hot sauce in my ketchup and red pepper flakes in my hot sauce. I put pepper on fries. No meal is a good meal without at least a little bit of sweat. And so forth. So when I tell you this stuff is spicy, you can trust me.

Marco’s ice creams are made in New York and are spiced up both with locally sourced ingredients, as from their partners at the Brooklyn Spice Company, as well as global ingredients. The flavors are complex and rich, as you might imagine when you hear names like Ginger Dreamsicle, Vanilla Chai, or my personal favorite, Aztec Chocolate, an ice cream so spicy that even I take it slow and keep the servings on the smaller side. (Which is a fringe benefit of super spicy sweet desserts: you eat less, but are still left satisfied.)

The brand is the result of a collaboration between a few food industry vets, these being Luke Christianson, Avery Henderson, Julian Plyter (a pastry chef from Le Bernardin and founder of New York City’s Melt Bakery), and Spencer Joynt. The folks behind the brand explain that Marco was founded to pay homage to beloved flavors from around the world that tend to turn up in New York City, and then to “transport them from plate to pint.”

Now, you might be thinking, “Well that’s all fine for you NYC area people, but what good does reading about a spicy ice cream do for me here in [insert location here]?”

Ah, never fear, fellow spiced sweet tooth: Marco is, at present, entirely a direct-to-consumer brand. They ship their sweet stuff out by the four- or five-pint case (five for $55) to three dozen states at present and are expanding this fall, both in shipping and in retail sales. So you’re just a few clicks and a couple days’ patience away from spicy sweet perfection, the perfect way to ease out of the long, awful year.

Editors' Recommendations

Topics
Steven John
Former Digital Trends Contributor
Steven John is a writer and journalist living just outside New York City, by way of 12 years in Los Angeles, by way of…
This weight loss chart may be the secret key to a slimmer physique
Reference this chart as often as you need for achieving your weight loss goals
Closeup view of man with slim body in oversized jeans on grey background. Weight loss.

Let's picture it: a world where you enjoy your favorite foods, savor every bite, and inch closer to your dream physique with each meal. Although it may seem like a distant dream, it is within your reach. It's not a fantasy; instead, it's a powerful tool with tantalizing potential. That tool? The food satiety index. 

Knowledge is the most valuable asset in your quest to a healthier you. The food satiety index holds the key to unlocking your slimmer physique. Making informed food choices that satisfy and nourish you is much more effective than counting calories or depriving yourself of foods you love.

Read more
Kick off Hispanic heritage month with these 2 incredible tequila drink recipes from mixologist Javier Ramirez
These recipes are great all year, too
Cantera Negra

September 15th through October 15th is Hispanic Heritage Month. There’s no better way to kick off this month of celebration of the achievements and contributions of Hispanic Americans than by imbibing some well-made, delicious tequila. There’s no spirit more entrenched in Hispanic history and one that deserves not only a month of celebration, but a whole year of celebration.

For those unaware, the spirit must be made in Mexico to be referred to as a tequila. It can’t be made in Milwaukee and then listed as a tequila. That’s a major no-no. As Walter Sobchak states in The Big Lebowski, “There are rules.” But, while bourbon can be made anywhere in the United States, tequila has more specific geographic rules. It. can only be made in the state of Jalisco (where the town of Tequila is located) and a few areas in the states of Nayarit, Tamaulipas, Michoacán, and Guanajuato.

Read more
When it comes to international barbecue, Mexican BBQ reigns supreme
In the rich world of grilled foods, there's just no beating Mexican barbecue
Tecate skirt steak tacos

The richness of Mexican cuisine is unparalleled. In northern Mexico, beef dishes reign supreme due to a rich history of cattle ranching. In the southern peninsula state of Yucatan, seafood is a way of life. In vibrant and fast-paced Mexico City, diners enjoy al pastor tacos on busy streets. Because of this culinary diversity, it's no surprise that Mexican barbecue is also a force to be reckoned with.

Mexico has a rich tradition of barbecue that stretches back in time to the period of the ancient Mayans. This historic lineage has fused with European influences to produce a phenomenal style of slow-cooked meat unparalleled in flavor. Keep reading to learn more about Mexican BBQ, its history, and more.

Read more