Originating in Thailand, and having become popular in California, Philadelphia and New York, the team at Yofresh Yogurt Café in Allentown decided they wanted to be the first to bring the rolled ice cream trend to the Valley. “One of our employees had made the trip to Philadelphia to try the newest craze of rolled ice cream. He loved it,” says Kelly Maderic, who owns the Yofresh in Allentown with her husband. “After hearing about it, we made the trip down to Philadelphia as well, on several occasions.”
“Making a YoRoll is like making homemade ice cream in about three minutes,” says Maderic. “The flavor is enhanced in this process without the need of churning.” Step one is selecting a base—these range from all-natural vanilla ice cream, frozen yogurt and chocolate or vanilla custard to non-dairy coconut milk and a rotating frozen sorbet flavor.
“A base is added to a cold pan, which is set at negative 17 degrees Fahrenheit,” says Maderic. Next, customers pick their mix—local favorites include Chocolate Obsession, Sweet S'mores, Cookies and Cream Dream and Banana Boogie. After that, just watch the magic, where the ingredients are spread out on the pan and rolled. Lastly, customers may choose their toppings (options include fresh fruit, candy and cookies) and their sauces (think Nutella, caramel, whipped cream, strawberry sauce and beyond).
Currently, customers can enjoy this trend treat on Friday and Saturday evenings, between 6 and 10:30 p.m., but Maderic says that with summer approaching, it may be available more frequently. “We will be offering new specials every week in the summer, using fresh seasonal ingredients,” she says. “There is a possibility we might allow customers to make their own YoRoll on the pan if they wish.”
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