{"id":149333,"date":"2025-05-30T20:52:10","date_gmt":"2025-05-30T20:52:10","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=topics&p=149333"},"modified":"2025-08-21T09:21:40","modified_gmt":"2025-08-21T09:21:40","slug":"pizza-ice-cream","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/pizza-ice-cream\/149333\/","title":{"rendered":"Pizza Ice Cream?"},"content":{"rendered":"

Pizza ice cream might have started as an April Fool\u2019s gag, but it became the flavor of the week at A to Z Creamery<\/a>, a luxury ice cream producer whose customers eagerly pre-order weekly ice cream drops and pick up pints from the creamery\u2019s commercial kitchen in Hopkins, Minnesota. \u201cWe thought it would be pretty funny if we advertised that we\u2019re gonna make pizza and then we made real pizza ice cream<\/a> \u2013 kind of a flip-flop of what April Fool\u2019s really is,\u201d A to Z owner Zach Vraa tells Pizza Today<\/em>. \u201cIt ended up being a mozzarella ice cream with a sweetened San Marzano tomato<\/a> swirl and a basil pizza crust. It\u2019s definitely a flavor experience; we wanted to do something fun and unique like we do every year. \u2026 We got a lot of good feedback on it.\u201d<\/p>\n

Vraa explains that A to Z offers at least one new flavor every week \u2013 Peanut Butter & Jelly Forever<\/a>, for example, features strawberry ice cream with peanut butter swirl and caramelized potato chips \u2013 with almost no repeats. To accomplish this feat, Vraa and staff are constantly experimenting with new ingredients and flavor combinations. The creamery\u2019s pantry is packed with a variety of chocolates, caramels and cookies that serve as jumping-off points to satiate A to Z\u2019s devoted clientele, who nearly always purchase every carton offered at an impressive $14 per pint.<\/p>\n

Pizza ice cream isn\u2019t the A to Z\u2019s first foray into the unusual: During April Fool\u2019s week 2024, the creamery offered sushi ice cream<\/a>. \u201cWe left out the fish,\u201d Vraa says, \u201cbut we did all the other things that encompass sushi.\u201d Indeed, I\u2019m Soy Happy features soy sauce ice cream with a ginger cream cheese swirl and wasabi cookie crunch.<\/p>\n

Read about pizzeria owners offering inventive, homemade desserts.<\/a><\/strong><\/p><\/blockquote>\n

In addition to Basically Pizza \u2013 the mozzarella ice cream \u2013 A to Z\u2019s drop for the first week of April included Almost Pizza, an ice cream that looked like pizza<\/em> with its cream cheese frosting ice cream base, sugar cookie \u201ccrust\u201d and strawberry swirl \u201csauce.\u201d Over time, Vraa says he\u2019s created many cheese-based ice creams, including cream cheese, goat cheese, mascarpone and ricotta-based sweet treats. A mozzarella ice cream, he warns, might not build the confidence of a novice gelatier. \u201cWe\u2019ve been doing ice cream now for five years, and we still had a tough time with it,\u201d he says.<\/p>\n

\u201cPeople that work in a pizzeria know better than anyone how flavor works and how pizza flavor works, but trying to get the right texture of ice cream would be difficult,\u201d Vraa says. \u201cAny soft cheese usually works best because it\u2019ll incorporate with the milk and cream better. If you take a super hard block of cheddar and you\u2019re trying to mix it with milk, that\u2019s not going to emulsify very well.\u201d<\/p>\n

Texture troubles aside, Vraa says nailing the tomato swirl was the toughest part of his April Fool\u2019s Day experiment. He blended the San Marzano tomatoes and cooked them down before adding dextrose so the mixture wouldn\u2019t freeze. He then experimented with different amounts of basil, butter, garlic, lemon juice, olive oil, salt and a touch of molasses before finding a mixture that was both and savory.<\/p>\n

\u201cWe tried to lower the sugar and the sweetness level as much as possible while still making it a dessert \u2026 but it\u2019s nothing like a pint of chocolate or vanilla,\u201d Vraa says.<\/p>\n

For the basil crust crunch, Vraa mixed flour, water and olive oil to create a very high-hydration dough before adding salt, basil and sugar, rolling the dough and creating tiny discs that are sprinkled throughout the final product. While Basically Pizza may not make a repeat appearance, Vraa says his most adventurous consumers loved it. \u201cIt was probably one of the most fun pints they’d ever had.\u201d<\/p>\n

Get more ideas for summer desserts<\/a>!<\/strong><\/p>\n

\n

\"JuneRead the June 2025 Issue of Pizza Today Magazine<\/h4>\n

This month, we focus on restaurant technology. See what\u2019s hot in tech trends this year. Explore kitchen automation that can save labor costs and improve quality. See how digital menu boards can help you stay on top of menu prices in a fluctuating economy. After a record-breaking Pizza Expo and International Pizza Challenge, we explore pizza trends from the world pizza competition. Find summer dessert inspiration. Discover how to take your side salads to entree status.\u00a0Go to the June Issue.<\/a><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Pizza ice cream might have started as an April Fool\u2019s gag, but it became the flavor of the week at A to Z Creamery, a luxury ice cream producer whose customers eagerly pre-order weekly ice cream drops and pick up pints from the creamery\u2019s commercial kitchen in Hopkins, Minnesota. \u201cWe thought it would be pretty […]<\/p>\n","protected":false},"author":62,"featured_media":149334,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[3236],"tags":[377,378,3129],"topic":[3270],"class_list":["post-149333","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-dessert-pizza","tag-desserts","tag-ice-cream","topic-menu-development"],"acf":[],"yoast_head":"\nPizza Ice Cream? - Pizza Today<\/title>\n<meta name=\"description\" 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