With Dream Pops and Babines Bakery your ice-cream will be different…
Are you missing those long days at beach, sipping mojitos and stopping for ice cream at a seaside café? David Marx, David Greenfeld, and David Cohen, along with help from three-Michelin-starred chef Juan Amador, have come up with a way to keep summer going all year long. Long after your tan fades, they’ll print you a one-of-a-kind frozen treat using the innovative methods developed in their project, Dream Pops.
With their new venture, the team has created an aesthetic that introduces new textures, recipes, and a manufacturing process previously unknown to ice cream making. “In other words” David Marx says, “our ice cream differs in almost every way from what had so far existed on the market”. Using an Ultimaker to 3D print silicone shapes, they add organic, gluten-free and often vegan Popsicle purees which are then cooled with liquid nitrogen and served on the spot.
The science behind Dream Pops may seem simple, but this incredible project has been four years in the making. “As a designer and marketing specialist, I had already focused a lot on the theme of ice cream. I designed some products and developed suitable campaigns. But far too often I was annoyed by the product quality and the low level of branding” David Marx admits. Taking matters into his own hands, Marx has designed more than a hundred different recipes in the last three years, some of which are entire desserts in popsicle form. “‘My Pan Asia’” he says, “is based on coconut milk with pandan leaves, lemongrass, ginger, chilli, Thai basil, and is sweetened only with rice syrup.” The result is a unique flavour profile that you simply won’t find anywhere else.
Another Makers team to watch comes from Babines Bakery, whose project has become an example of a new wave in French ingenuity and craftsmanship. The team explores the ways that technological innovation can be used to reinvent tradition, taking well known products and making them new again. They exploded onto the French culinary scene with their introduction of wacky, pop-culture inspired 3D printed lollipops, and they’ve set their sights on expanding to ice cream, chocolate, and cookies. Ice pops in the shape of lobsters and unicorns are the first examples of their mission to “make French pastry modern and innovative!”
The interest surrounding these and other projects can only mean that the time has come for Food Makers to hack gelato and make it new again! Do you have a similar project that you’d like to present to an international audience of influencers and risk takers? Join the Call for Makers: It’s open until Oct.1st!
The V edition of Maker Faire Rome – The European Edition 4.0 is coming! Join us at Fiera di Roma from Dec. 1 to 3.
The Future Food Institute is partnering with Maker Faire Rome – The European Edition 4.0 for the curation of the agritech and food tech pavillon. It is an Italian-based non-profit organization with global horizons that aims to build a more equitable world through enlightening a world-class breed of innovators, boosting entrepreneurial potential and improving agri-food expertise and tradition.