"So Cool" Magazine - The best of the world's ice cream.
ISSUE #2 - 2025
"So Cool" was born with the objective of showing the most advanced works in the world's ice cream industry from a double perspective, technical innovation and creativity in its broadest sense (presentation and product concept). An international magazine, published annually and in English, which until a few years ago seemed impossible to imagine, everything was yet to be done in a discipline that had settled for a profitable bulk product by definition and in which nothing else was needed to seduce the most demanding public.
However, our experience in sweet gastronomy has given us the opportunity to be privileged witnesses of a notable and constant evolution in ice cream, which has currently led it to this stage of full maturity. It is the starting point of a magazine that selects the highlights of a product that is as versatile as it is gastronomic, as technical as it is creative, with an enormous potential.
Can we apply fire to ice cream without it melting?
Can memories be an inexhaustible source of creativity?
Is it possible to make a vegan ice cream that is on par with a dairy ice cream, and surpass the best results obtained to date with chocolate ice cream?
Is it really impossible to make sorbets with up to 75% fruit with only four ingredients – fruit, saccharose, water, and pectin?
Can geometric shapes make a difference in an ice cream parlour’s offer?
Can we enhance the flavor of ice cream with vegetable and sustainable ingredients, without using salt?
Can such refined and unusual sorbets as sorrel and blackberry-juniper become bestsellers?
Is it possible to turn the conventional way of working with yogurt in ice cream making on its head?
One of Pablo Picasso's most famous quotes is "Learn the rules like a professional so you can break them like an artist." This is precisely what great professionals such as Jesús Escalera, Irene Iborra, Luis Luque, Juan Pablo Colubri, Stéphane Augé, David Wesmaël, Paolo Brunelli, Stefan Ditzend, and Yon Gallardo, among many others, propose to us in the second issue of our most international ice cream magazine, so cool.. magazine.
Alongside them we discover that in ice cream, there are no impossible limits to overcome when we have the necessary knowledge, will, and passion to do so. It is the only way to advance in a trade and a product that has historically been very conditioned by rules of a game that are too conditioned by everything that needed to be learned.
European oversize: 11 3/4" x 9"
Pages: 314
English language