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The bizarre, delicious, frozen universe of Humphry Slocombe hits SoCal this summer. Rebellious and unapologetic, the OG small-batch creamery known for its cutting-edge, culinary-driven flavors is on a mission to “make ice cream less vanilla.” First up is a sweet collaboration with iconic chef Roy Choi, who launches a Hawaiian-shave ice flavor at POT on May 26. More L.A.-based collaborations will follow, culminating with the opening of Humphry Slocombe on Abbot Kinney Blvd. in Venice, opened in August, 2018.
While culinary rebels and Humphry Slocombe co-founders Jake Godby and Sean Vahey offer a few time-tested favorites (see: Here’s Your Damn Strawberry and Malted Milk Chocolate), the San Francisco-based ice cream purveyors are best known for out-of-the-box flavors such as Secret Breakfast, a grown-up combo of bourbon ice cream with cornflake cookies, Blue Bottle Vietnamese Coffee, a complex blend of Blue Bottle organic coffee, sweetened condensed milk and chicory root, and Matchadoodle, a green tea ice cream with house-made snickerdoodle cookies.
Humphry Slocombe Venice will offer a rotating menu of sweet and savory small-batch ice creams, like Elvis the Fat Years, Yuzu Cream (a collaboration with Top Chef winner Melissa King) and the 2018 Sofi Gold Medal Award-winning Black Sesame, with ingredients sourced from local distilleries, breweries, farmers and butchers.
For those who need a Humphry Slocombe fix before the Venice opening, select flavors just landed in Gelson’s Markets and Whole Foods throughout Southern California. The brand also delivers pints nationwide via Amazon Prime and Goldbely.com.
To find out more information about Humphry Slocombe visit them here.
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