The Scoop On The Best Single Origin Ice Creams

The ice cream market has enjoyed a nice renaissance in craftsmanship with a market that includes everything from booze-infused options to all-organic versions. It was only a matter of time before someone hatched the idea of crafting ice cream from single-origin chocolate and vanilla beans. Choctál, a brand based in Pasadena California, has been doing this very thing, currently producing four single-origin chocolate and four single-origin vanilla ice creams. The ice creams are made with two to three times more vanilla and chocolate than most standard brands and are all-natural (no eggs or gluten either). They sent me a sampler kit last week and without a doubt, these were the finest, most luscious and flavorful ice creams I’ve ever had from a store brand. The only thing better is making it yourself. The chocolate flavors include: Kalimantan (very dark and intense, from beans grown in Indonesia); Ghana (my favorite because of its smoothness and complexity); Dominican (pungent and a bit spicy with mocha notes) and Costa Rican (nice caramel notes). I wouldn’t walk away from any of the chocolate selections; all were satisfyingly dark and rich.

Choctál single-origin ice creams

The vanilla selections included: Papua New Guinea (savory and rich vanilla notes); Mexican (tropical with intense coconut notes, not my favorite); Madagascar (supple and intense vanilla, my favorite); and Indonesia (creamy and rich). I’d serve any of the vanilla ice creams with a drizzle of aged balsamic vinegar—eat the chocolate ones straight up.