I tried Farro's new ice cream everyone has been raving about

It's 'breakfast-appropriate' ice cream

Bookmark
Share
Comments

07:00, 3 JUL 2022

There’s a growing appetite for ice cream sweeping across Bristol just in time for the summer season.

New ice cream shops are appearing all across the city as foodies yearn for something special to satisfy their sweet tooth. Park Street’s Swoon has just launched a pop-up in Harvey Nichols while Panunzio’s is set to serve authentic gelato in Cotham Hill.

There is also the Happy Cow truck stationed alongside the harbourside that sells a plant-based soft serve made from rice milk and coconut oil for £3.50 per cone. But a household name in Bristol that has endeavoured into the ice cream realm in recent weeks is Farro bakery.

Don't miss:Free cocktails for life...if you legally change your name

Farro in Brunswick Square is more commonly known for its exquisite bread made with UK stoneground flour. After acquiring a soft serve machine they announced the news at the end of May and had already sold its first soft serve cup by June 1 according to social media - and it’s had rave reviews ever since.

The shelves of Farro bakery were almost bare when I arrived mid afternoon on a Thursday. Obviously, a soft serve required the use of one large machine that can only churn out one flavour. This eliminates the often agonising choice of which flavour to choose at a gelateria with rows and rows of choice, with no fear of making the wrong decision.

The flavour for June is a Panela and vanilla soft serve made with all organic Bruton dairy milk and cream, with the option of a croissant honey crisp for an extra £1 providing the façade of a 99 Mr Whippy. There will be a rotating flavour each month as the bakery explores new tastes, which could involve something featuring chocolate and then fruit so I was told, although its unknown at the moment.

Want to stay in the loop with foodie news around Bristol? Sign up to our What's On newsletter here which includes our Food Club email every Friday

The Panela gives the ice cream a golden cameral colour rather than the artificial whiteness you see normally and it’s not overly sweet, but it still offers that familiar silky smooth texture of a Mr Whippy.

The croissant crisp - made with a pain au chocolat - makes the ice cream breakfast appropriate and is an excellent way to use up any leftover baked goods that may have gone stale. The pain au chocolat slice was caramelised by the honey, giving a sharp crunch in place of the chocolate flake.

Farro’s soft serve is available first thing in the morning from opening to satisfy those with a sweet tooth. It also sells it as an affogato - topped with a shot of their specially roasted house espresso - or sandwiched between a doughy kouign, a sweet cake made originating from Brittany made with laminated dough.