Ice cream sandwiching. Our new favourite sport.
From its inception in '84 as a small Cantabrian ice creamery, to now, with a plethora of international accolades— New Zealand Natural has acknowledged its competitors pushing the boat out and decided it is high time to do the same. I mean, why not combine burgers and ice cream? Why not call it MELT?
Situated amongst the boats in Auckland's Viaduct you will find thick frozen rolls of cold, creamy sugar being sandwiched between fluffy, fresh toasted brioche. Whilst admiring your dousing of caramel swirl and a hefty sprinkling of icing sugar (and still grappling with the oxymoron of an ice cream burger) it is easy to forget about the second star of the show, but don't.
The next afternoon delight on MELT's menu requires two things. 1) Selecting your flavour, 2) Having your phone at the ready. Now watch as your scoop is encased in a crispy, colourful macaron shell— designed specifically, we're convinced, to increase your Instagram following ten-fold.
With 22 varying tastes spanning the GF, DF, low-fat, high-fat spectrum, you're free to peruse. Opt for the classic crowd-pleasers of mint chocolate and hokey pokey, but be sure not to miss the new flavours of intrigue: salted caramel and pistachio, chocolate coconut and green tea.
In this searing summer heat, after a day spent battling sunburn, mosquito bites and road rage, ice cream is the common denominator, countrywide, that we all turn to. With that agreed, it's fair to say that the brains behind MELT have cracked it.
Whether it be a burger bun or a macaron shell; sandwiching our favourite post-dinner cheat treat is definitely an acceptable form of art. One that you all need to get around. Stat.
Published on February 09, 2017 by Izzie Aldridge