Thai Rolled Ice Cream

We were in Chinatown last night and noticed the long line for a thai rolled ice cream place on S. Wentworth. We were ice creamed out from a weekend of travel and decided to pass, but I am curious. Has anyone tried it?

I've not had Thai Rolled Ice Cream in Chinatown but was at A Bite of Szechuan today for a late lunch with the bride and they just rolled it out. ~ rolled it out ~ Here's a few pics of Thai Rolled Ice Cream being expertly prepared by co-owner Chloe's daughter Celine.



Interestingly A Bite of Szechuan also introduced Chendu style skewers. Today's selection included boneless duck and chicken feet and a plethora of veg options served cold in a powerful sichuan pepper laden chili oil.





A Bite of Szechuan, Count me a FAN!

A Bite of Szechuan
5657 N Lincoln Ave
Chicago, IL 60659
773-878-8577
11am to 10pm
Closed Mondays

We visited a just opened Thai Rolled Ice Cream shop in Chinatown last Wednesday. I'm pretty sure it's across the street from the one you spotted. The one we went to was plenty busy and had nothing to complain about, but the one across the street, as you say, had a never ending line onto the street waiting to get in. Either they're turning out one hell of a good product, or else they're very slow at producing it.

Anyway, the place we tried served up a surprisingly good dish of ice cream. We went in primarily for the novelty and just to see what it was all about. I'd seen videos of the fascinating process, but wanted to check it out first hand. We ordered the Key Lime flavor. The finished product had solid flavor and wasn't cloyingly sweet. It was also much creamier than I expected, based on watching how the rolls are achieved.

Trying to scoop up bite sized nibbles with a plastic spoon proved futile. Once the ice cream is rolled up there's a toughness to it's physical nature. We solved the problem by simply picking up the rolls like little cigars and biting off as much as we wanted. It was a little bit messy, but that's what napkins are for. Once in your mouth, it takes on the expected rich textural qualities of a good ice cream.

A really fun experience that ends with a pretty good bowl of ice cream. I highly recommend checking them out at least once.

Buddy

The place with the long lines must have been:
Legend Tasty House
2242 S. Wentworth Ave.
Chicago, IL 60616
(312) 225-8869

The place we actually visited was across Wentworth and a few storefronts to the north, closer to Won Kow.

Thai-rolled ice cream, crepes, and milkshakes are in Chinatown thanks to Ice Max. 2227 S. Wentworth Ave.

https://chicago.eater.com/2017/6/23/158 ... ummer-2017

I have been to Legend Tasty House--we caught it at an hour when the line wasn't too long. They put on quite a show, with four or five of the little anti-griddles staffed while we were there, all mixing the ingredients on the spot. I thought that, for about five bucks a cup, the prices were fair given the labor and how it all tasted. It had all the schtick of a Coldstone, but with the notable benefit of absolute freshness. I'm not a big ice cream eater, but I'd go back if I had a hankering.

The IceMax just opened and is effectively across the street, next to the also-new La Mom Kitchen (which I might get to in another post--the proliferation of quality Chinese in Chinatown/Bridgeport has been overwhelming...).

Mike Sula @ ChicagoReader.com wrote:But wait—what's that crowd of teenagers and others idlers doing down on Wentworth? They'd gathered under the red faux pagoda that is home to Legend Tasty House, an ice cream parlor trafficking in the alluring confection known as rolled iced cream or, as the kids say, stir-fried ice cream. This is a delightful treat popularly enjoyed in Japan, Korea, China, and, most importantly, Thailand. That's where a breakthrough in the dairy arts occurred more than half a decade ago in a Bangkok ice cream shop. More about that later.

Cool your sweaty corpus with stir-fried ice cream at Legend Tasty House

=R=

We had this in New Orleans in the spring but I didnt realize it was considered Thai.....I just remember a guy at a food stand on magazine street was basically pouring custard on an anti-griddle and rolling it up. It was quite good, basically i think because it doesnt get blown up with a lot of air. Sort of like a super cooled superpremium ice cream.

-Will

I had an Ice Max yesterday while waiting for a disappointing Chef Bao (formerly and still branded internally as Lao Hunan, though across Archer I watched the Lao Beijing sign come down unceremoniously last week) takeout, amid lines out the door both here and across the street at Legend Tasty House.

The wood-toned space with booths and game tables is fun, though multiple Jenga towers in progress occasionally scattered across the floor. The staff had three rolling stations going at once and were working pleasantly and well together to sate the queue.

While visually appealing, I don't get the delivery vehicle in this style, which is essentially anti-gelato: fully aerated, crystalline rather than creamy, extremely cold. The ice cream itself was not enjoyable to eat at served temperature. However, the flavor (mine was Thai Iced Tea) was excellent, and the toppings playful and delicious - torched marshmallow on a skewer, graham crackers, chewy mochi cubes, matcha. I'll take a mangonada, halo halo, or affogato over this format any day, probably returning here for crepes with the same toppings instead.