One of the hottest, awarding ice cream shops in the Bay Area, Smitten at Rockridge is a hip sweet spot where everyone are smitten with ice creams.
The use of organic milk and cream, no extract, stabilizers, emulsifiers or preservatives, and in their one-of-a-kind patented ice cream maker, they produce the freshest, purest and creamiest ice cream right upon orders.
Other than their typical flavors of vanilla, chocolate and espresso, some of a few unique flavors are available during each month such as sticky toffee pudding, strawberry white balsamic, sweet corn with berries and maple brown sugar squash.
My blue bottle espresso is stunningly rich and smooth due to the instant freezing process created by the naturally occurring gaseous nitrogen. It is also delectable with their well-known TCHO dark chocolate sauce drizzled on top that is believed to contain 60.5% cocoa content.
While rewarding myself with this heavenly summer treat at this gastro lab, I am able to capture the entire ice cream making process and admire their homemade waffle cones at the back of the storefront.
The other day, I return to Smitten for the August seasonal flavor, which is regarded as one of the 13 most unique ice cream flavors in San Francisco. How could I miss that? The summer berries with sweet corn, harvested from California’s Central Valley, is finger licking good. It is superbly creamy, equally rich, and less sweet unlike most of other ice cream flavors. I would recommend adding extra dollars for the berry sauce because the combination is unbeatably tastier.
Smitten Ice Cream
Ice Cream Laboratory
Homemade Waffle Cones
TCHO 60.5% Chocolate
Fresh Mint Chip
Patented Ice Cream Machine
The Churning Process
Blue Bottle Espresso with TCHO Chocolate Sauce
The Sweet Corn Machine
Sweet Corn with Berries