Our 5 favorite flavors from last night's Sweet Science ice cream tasting

Categories: Top 5

SweetScience1.jpg
Emily Eveland
Hungry customers are eager to sample each of Sweet Science's 15 flavors.

Verdant Tea isn't known as an ice cream shop, but they've been hawking Minneapolis's best ice cream, Sweet Science, for the better part of a year. Though customers can stop in any day of the week to pick up a pint of Ashlee Olds' delectable, creamy treats, Sweet Science holds a free tasting event once a month, where their entire lineup is available to sample.

Sweet Science rotates 15 to 20 flavors at a time, mixing a handful of mainstays with seasonal favorites. Their pairings are unexpected, and frequently combine sweet and savory components that result in a more refined treat than guilty indulgence. We headed to a tasting at Verdant Tea on a warm Thursday evening and found five flavors that stood head and shoulders above the rest (though you can't go wrong with even their most basic vanilla).

See also:
Best Ice Cream Minneapolis 2014 - Sweet Science Ice Cream at Verdant Tea

SweetScience2.jpg
Emily Eveland
You can't say no to Salted Caramel, can you?

5. Salted Caramel
Salted Caramel ice cream is ubiquitous, the butter brickle of the 21st century. But too few ice cream makers get it right, churning out an over-caramelized, under-salted atrocity instead of that delicate balance between the caramel and salt. Not only does Sweet Science's variation achieve that, but the caramel hits the mouth before the ice cream does, creating flavor nirvana for the tastebuds.

SweetScience3.jpg
Emily Eveland
Sweet Science's periodic table-influenced packaging is almost as genius as their flavor combinations.

4. Lemongrass Ginger Bark
Whenever we think of Lemongrass, the Thai noodle packets sold at local co-ops come to mind. Sweet Science puts an entirely different spin on a Thai curry staple, combining it with ginger bark to create a refreshing palate cleanser. There's just enough lemongrass in the mix to lend the ice cream a pale green hue, and its muted flavor subdues the ginger bark's zing.

SweetScience4.jpg
Emily Eveland
There are no artificial colors in the vibrant Cranberry Grapefruit Sorbet.

3. Cranberry Grapefruit Sorbet
If ice cream with cocktails is your thing, then devour the sensuous Cranberry Grapefruit Sorbet as soon as possible. The grapefruit coaxes the tartness out of the cranberries and would perfectly complement a rosé or bubbly champagne.

SweetScience5.jpg
Emily Eveland
Trying every flavor is a must-do. Trust us.

2. Rhubarb Cinnamon Almond
Ben and Jerry's may be the godfather of chunky ice cream, but Sweet Science has perfected the craft. The almonds in the Rhubarb Cinnamon Almond ice cream are rich, reminiscent of chocolate chunk, but there's no chocolate to be found. A slight hint of cinnamon is the perfect foil for the rhubarb's sour tang.

SweetScience6.jpg
Emily Eveland
The Dark Chocolate Sorbet (far right) is the path to enlightenment.

1. Dark Chocolate Sorbet
Though Sweet Science's regular chocolate ice cream elevates a pedestrian favorite to an indulgent delight, their Dark Chocolate Sorbet borders on ambrosial. There's no dairy in this sorbet, but the smooth, icy base serves as the perfect vehicle for the intense, dark chocolate flavor. Its sublime natural sweetness will make you wonder why you ever settled for the supermarket variety.

City Pages on Facebook | Hot Dish on Facebook | Twitter | Email us

Location Info

Sweet Science Ice Cream

2111 E. Franklin Ave., Minneapolis, MN

Category: Restaurant

My Voice Nation Help
8 comments
catherinealamar
catherinealamar

   I quit working at shoprite to work online and with a little effort I easily bring in around $45 to 85 per/h. Without a doubt, this is the easiest and most financially rewarding job I've ever had. I actually started 6 months ago and this has totally changed my life. For more info visit my user name link.......................




➨➨➨➨➨➨➨➨➨➨➨➨➨➨➨  http://www.Jobs75.com

➨➨➨➨➨➨➨➨➨➨➨➨➨➨➨  http://www.Jobs75.com

GO TO THE SITE AND CLICK NEXT TAB FOR MORE INFO AND HELP.

Jeremy Deysach
Jeremy Deysach

I liked the 'Order of pretentious swirl served on a 12" vinyl of a band that you probably haven't heard of yet'.

Jeremy Deysach
Jeremy Deysach

I like mine served on a 12" vinyl of a band you probably haven't heard of yet

Nick Stewart
Nick Stewart

Caramel drizzled, sea salted pretentious in a cone please.

Gloria Goodwin Raheja
Gloria Goodwin Raheja

Okay, I'm going to just throw this out there and see what others have to say. Last week I bought a pint of Sweet Science's salted caramel ice cream. It was in my view sort of edible, but tasteless, and not even remotely close to the quality of Pumphouse Creamery's sea salt caramel pecan ice cream, which I like very much. I also bought a pint of Sweet Science's raspberry white chocolate (or something like that) ice cream and found it to be inedible, it was that bad; the ice cream (not just the raspberries) was actually horribly sour. I put the bowl in the sink and found to my chagrin, hours later, that it hadn't completely melted. They don't list stabilizers on the ingredient list, but man, if that ice cream wouldn't completely melt, something was wrong with it. I don't want to be a negative troll here, but I'm genuinely trying to find out what others' experiences have been. I've been on the lookout for good ice cream without stabilizers like guar gum and carrageenan, but they seem to be awfully hard to find.

spoox007
spoox007

Gloria, I must say, I initially found your comments so far off base that I was waiting for you to say you found a finger in your ice cream or something crazy.But seriously, I am not sure what to say about your experience except that something strange must have happened.There is definitely NO way Sweet Science tastes remotely close to your description.I mean, it’s okay if you didn’t like it as much as others, but it should definitely be edible.Is there some possibility that you got it warm then refroze after it settled?Even so I can’t imagine why the flavor would be that bad.Quality-wise, Sweet Science is made in small batches and sold only at Verdant… so I’d be confident knowing that each pint gets the most attention than any other brand around.


As for the stabilizers, Sweet Science does NOT have any…. Yet your beloved Pumphouse lists guar gum right on the label.Perhaps what wasn’t melting was the white chocolate.And again, that leads me to believe that maybe you left your pints in the sun or something.


My recommendation to you is to go to Sweet Science’s monthly tastings, try the plethora of the flavors, and give it another chance.Hundreds of people go through the line, and everyone comes out beaming and jovial from the experience, so I just can’t believe you found it that unfavorable.Additionally, tastings happen every month, seasonal flavors change frequently, and you can try them all for FREE.I don’t think any place else gives you such an awesome opportunity!


Your comment obviously pains me because I have found Sweet Science to be the most natural, real-tasting ice cream around.In fact, this article seriously downplays the heavenly flavor bliss of DCS.More so, Sweet Science is about the community around ice cream, outreach to encourage girls into science, and reducing the impact on the environment.This article fails to mention the recent partnership Sweet Science has with Urban Roots, a St. Paul organization that teaches youth about growing healthy food.It’s more than just about ice cream.So even if you don’t like the ice cream, I hope you agree that the Sweet Science philosophy definitely tastes…..sweet!

Now Trending

From the Vault

 

Loading...