Freezer Burn's Latest Flavor: Lemon Chicken Ice Cream

We fell in love with Freezer Burn since it launched one of the weirdest desserts, Ketchup ice cream and Fries. Such unique and never heard of flavor raised eyebrows and made some dessert lovers iffy to try it. But for some reason, it worked and made us foodies nostalgic about our fast food runs where we top our sundaes with fries. But Freezer Burn’s latest creation got me very intrigued as I never imagined lemon chicken as a sweet treat.

Hello again, Freezer Burn. 

Chef Miko’s teaser message about its latest creation, Lemon Chicken, got me so curious that I kept thinking about it during my El Nido escapade. Yes, I was thinking about lemon chicken while snorkelling! 

Freezer Burn's Holiday Specials

Nothing screams “Christmas is near” than the good ol’ bibingka and puto bumbong. These two holiday staples are slowly popping here and there again and it is not surprising that the innovative ice cream parlor Freezer Burn will incorporate it in its offerings sooner or later.

Hello, Freezer Burn!

I was lucky to be invited by High Street's favorite dessert shop to sample some of its limited edition Christmas flavors and I decided to go for Simbang Gabi (PHP225, solo | PHP295, regular) and Santa’s Fave (PHP225, solo | PHP295, regular). Too bad I couldn’t sample all as I was alone when I dropped by and I do not have the heart to waste awesome ice cream just to take photos and a few spoonfuls. 

Freezer Burn Halloween Special

I have been a big fan of Chefs Miko and Kristine ever since I visited Le Petit Soufflé. Every dish I tried in their beautiful restaurant impressed me and I always drool for more. And when they opened their dessert shop Freezer Burn, I had to make sure that I’d be among the first foodies to try the famous chefs' creative treats. And just when I thought I couldn’t be more impressed, the dynamic duo made my heart skip a beat with their witty combinations. And that was just the beginning as they had something special in store for Halloween. 

Hello again, Freezer Burn!

I know, it is quite to talk about Halloween as it has been a week already. But hey, one is never too late for desserts! 

Freezer Burn, a dessert shop known for its creative cold treats, is at it again with its special Halloween dessert which recreates a creepy but sweet tombstone.

Freezer Burn's Newest Local Ice Cream Flavors: Ube, Banana and Coconut

They say that ube is the new matcha given the hype it gets abroad. I have to admit, it really is one of the biggest craze to date as a lot of dishes, specifically desserts and drinks suddenly turned purple. It’s just funny how it suddenly became one of the must eat treats when it has been around for decades. Well, I’m not complaining as I am a big fan of ube. And when P messaged us asking if we want to try Freezer Burn’s latest Pinoy creations, we quickly said yes with the assumption that one of the flavors to be released is ube. And we were right! 

Hello again, Freezer Burn!

We were warmly greeted by Chefs Miko and Kristine who were carrying some supplies for the hottest ice cream store in Manila. We all went inside the store that looks like a fridge and had a chat with the brilliant minds behind the innovative concept. 

After a while, we were asked to order whatever we want from the menu. It sure was tempting to order everything but we had to stop ourselves from doing so as we all know how heavy one order could be. 

Some of us ordered Junkie (PHP295), BBPPBB (PHP295) and Ketchup Mayo Fries (PHP295). I decided to just take a spoonful from each order as I wanted to focus on the special flavors—The Good Shepherd, What’s Up Coconut, and Goin’ Bananas (PHP295 each). Chef Miko insisted though that I at least try the drink so I went Thick Mints Milkshake (PHP250) and The Good Shepherd Milkshake (PHP150). Others also tried the Butter Root Beer Float (PHP250), Orange Cream Soda (PHP250) and Richest Hot Chocolate (PHP200).

First served was Junkie and I have to admit, I’m not really excited to try this one as its description alone makes me feel like it’s bad for me. The ice cream base was a combination of cookies and other junk food hence its name. 

I was surprised though that it wasn’t that sweet at all. In fact, it was pretty good. But the Nutella donut with caramel sauce stole the show from the ice cream as it was simply divine! It was soft and made heavenly by the caramel sauce on top. I wanted more of it but I had to resist as it was not my order. 

The BBPPBB or what I call a tongue twister was served next. Chef Miko is proud of this one as he created the browned butter pecan ice cream out of frustration that there are only a few good butter pecan ice cream available in the market. Served with peanut butter waffle liege and banana, this reminded me of breakfast… a sinful one at that. Sadly, it didn’t leave much of an impression. I guess I’m just not a fan of butter pecan. I enjoyed the waffle though which used the same mix as the donut from Junkie. 

Soon, the stars of the night were served.

Now Open: Freezer Burn

So this happened:

I was planning to head to Locavore for dinner last Friday as I had this intense craving for congee and knowing that Locavore has one with foie gras, I just have to go for it! So I speed walked from work and headed straight to Forbes Town...when I saw my former Yummy magazine colleagues in front of Freezer Burn.

I was super excited to try Freezer Burn's sweets as this dessert shop is the newest baby of the talented duo Chefs Miko Aspiras and Kristine Lotilla (and their awesome partner Charlie Paw) who happen to be the brilliant minds behind hits like Le Petit Souffle, Fowl Bread and Bad Bird. I was counting the days till July 2, the store's opening date to the public. 

As I love being prepared, I asked the Yummy team for their favorite picks and they practically loved everything! I was trying to check the place out when Charlie saw me from the inside. He greeted me and I shared how giddy I am to visit the store tomorrow. And that was when he asked me if I want to sample one...now. OF COURSE!!! 

Hello, Freezer Burn!

Freezer Burn is like a portal to a cool 70's or 80's American ice cream diner. Everything was adorable! The cool color palate is very Instagram-friendly! Even the buzzing wait numbers have the same light and cool color!

Chef Miko and Charlie explained to me why they call the shop Freezer Burn. It is a play of words as each composed dessert (priced at PHP295 each) is a combination of cold treat which is ice cream (freezer) and hot dish (burn). 

After a long while of checking the menu and asking Chef Miko for recommendations, I was torn between Morning Glory (Maple Bacon Ice Cream with Brioche Toast and Popcorn) and Cream of the Crop (Corn and Cheese Ice Cream with Toasted Honey Cake and Cornicks). I was also very interested in Ketchup Mayo Fries (Ketchup and Mayo Ice Cream with Salt Pepper Fries) because I love weird flavors. But I eventually got Morning Glory because of the cotton candy. While waiting, I sampled the chocolate and ketchup mayo ice cream. 

The chocolate ice cream was the best chocolate ice cream I've had to date! It was so rich and as other guests describe it, deadly. It was inspired by the thick chocolate paired with churros. No wonder it was so good!

The ketchup and mayo ice cream was brilliant as well! You could definitely taste the two condiments and both went so well together with the vanilla ice cream base. I get it why they paired it with fries. It was made for those who love eating their sundaes with fries. It was so smart of this group to create such!

My dessert was served after 5 minutes or so and it was not a long wait at all considering that there were a handful of orders before mine.

And it was so pretty. *cries*