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Would You Try ROSÉ Ice Cream? Now You Can!


This ice cream parlor chain just rolled out a new flavor, and we're bubbling with excitement to try it!

If you're one of those who just can't get enough pink wine, then you're going to want to sit down for this announcement.

We've had our share of rosé-flavored treats, but one dessert we've never imagined combined with this delicious summertime wine is ice cream. But that's all about to change!

Smitten Ice Cream, a parlor chain with locations throughout California, just announced one of their newest summertime flavors: Sonoma Rosé. And it looks incredible.

Rosé all hump day. Our newest flavor, a collaboration with @petitmarlowesf (sister of @marlowesf) and @scribewinery, is called Sonoma Rosé and is available at our SF Mission shop only and will be on the menus of Petit Marlowe when it opens this Friday! ????????

Une publication partagée par Smitten Ice Cream (@smittenicecream) le

They released it first in just one of their shops, but it's now making its way to their others and will even be available for shipment nationwide via their online shop!

This is the start of a beautiful trend, and we are SO ready for it. After all, if rosé-flavored gummy bears can be a thing, then why not ice cream too?!

What do you think: will you try it?

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Chef Tips and Tricks

VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!


  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate


  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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