Hong Kong ice cream shops for fun flavours, all-natural ingredients, vegan and gluten-free variations, and more
- Whether it’s flavours like Horlicks and White Rabbit candy you want or gluten-free products made from local ingredients, Hong Kong has something for you
- Vegans and the lactose-intolerant can look to Happy Cow for coconut-based ice cream with special Asian flavours such as dragon fruit and durian
It’s another hot and humid summer in Hong Kong and that means many people can’t stop thinking about ice cream and its assorted relations, from gelato and sorbet to frozen dessert and ice pops. While familiar international brands are popular in the city, several home-grown entrepreneurs are also taking a lick at the market.
The ownership of the business has changed over the years but XTC continues, selling at its shops as well as in supermarkets.
Since then, other brands have come along introducing quirky distinctive flavours and products. Customers are now so spoiled for choice, they don’t ever have to settle for the traditional chocolate, strawberry or vanilla flavours again.
“The whole ice cream concept hasn’t been easy. Things didn’t roll in quickly, but slowly, one thing has led to another,” says Wong, who has also developed a line of vegan ice creams and sorbets.
This month, she kicked off a collaboration with Hong Kong milk producer Trappist Dairy using its fresh milk for limited edition cups featuring flavours including peanut butter toast, honey osmanthus and honey butter.
“Retail is tough [since the pandemic],” Wong admits. “But malls have approached us about doing pop-ups. It is still expensive so we need to recover from the last few [economically depressed] months first. With my professional degree, I can always go back to architecture but Igloo has been a lot of fun. It never stops.”
“She tried the desserts there and basically got me to go secure a deal,” explains Tang, the label’s Hong Kong general manager. “The ice cream is 100 per cent natural and made from fruits and nuts. Others use food essence and water. We use real fruit juice.”
The funky popsicles contain no emulsifiers, use mineral water and are gluten- and lactose-free – even though they are made with fresh cream and milk.
“It’s noticeable in the consistency. You don’t taste ice separately, everything comes together whole. Served on a stick, [the ice pops] can be dipped in chocolate or coated in nuts and other stuff,” says Tang.
To maintain quality control, a condition of franchising is that the products are produced in Italy. “It’s fully imported. They want to maintain consistency all over the world. But even if you have the recipe, the raw ingredients can be different so we can’t do it like [they do] in Italy,” Tang says.
However, a competing ice lolly stand believes it can make high-quality, small-batch fruit- and milk-based ice pops in Hong Kong. Former lawyer Candice Yung runs the boutique brand, I See I See Handcrafted Icy Desserts, which she launched in 2015.
“I quit law due to health reasons because I was working a lot,” Yung recalls. “I happened to be in New York on a trip and saw an ice lolly brand do this [business model] so I thought I could do the same thing here. I am also allergic to many things, so now I can control the ingredients and make it gluten-free.”
Her secret weapon is a machine that can go down to minus 18 degrees Celsius (minus 0.4 degrees Fahrenheit) to quick-freeze the ingredients in 20 to 30 minutes. The result is smaller ice crystals for a feathery, snowlike texture. Her visually appealing ice pops are also super Insta-worthy with actual fruits inside.
With just two small outlets, Yung acknowledges wholesale is the way to grow. “When I first started, I didn’t have much strategy – just open a cute little shop and be there every day. After it was quite well received, we were approached for more pop-ups so we increased capacity. Then, I thought I would do hotels too. Rent is so expensive. I want to do more wholesale and catering events.
“To be completely honest, it’s a lot about luck as well. With last year and the pandemic, these things are out of our control.”
“Our goal was to address the lack of better-for-you desserts in Greater China,” Schroeder says. “Usually, all ice cream is made [with] cow’s milk. We found most people have allergies to milk, egg, soy and gluten.
The products – suitable for vegans and halal diets – are sold in supermarkets, restaurants and cinemas. There is currently a pop-up store next to the Hong Kong Observation Wheel in Central.
“We believe that dairy-free ice cream can grow tremendously. We suspect that people that have historically limited the amount of ice cream they eat, for dietary or health concerns, will now feel more comfortable to eat more frozen desserts.”
Get the scoop:
XTC Gelato
Shop KP-01 Star Ferry Terminal, Tsim Sha Tsui, tel: 2368 3602
Shop B, 45 Cochrane Street, Central, tel: 2541 0500
B/2, Jasons Food and Living, Hysan Place, 500 Hennessy Road, Causeway Bay, tel: 2870 3029
Igloo Dessert Bar
Shop C, Lower Deck, Pier 7, Star Ferry, Central, tel: 2656 3318
Stecco Natura
Venue A1, 2/F Atrium, Shun Tak Centre, 168-200 Connaught Road Central, Sheung Wan
B102A, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui, tel: 2115 3100
Shop 212, Peak Galleria, 118 Peak Road, The Peak, tel: 2342 3321
I See I See Handcrafted Icy Desserts
1/F, Lab Concept, Queensway Plaza, Admiralty
MC 04, Avenue Of Stars, Tsim Sha Tsui Promenade
Happy Cow Ice Cream
Booth 3, Hong Kong Observation Wheel, 33 Man Kwong Street, Central, tel: 2252 7773
