so cool.. magazine, signature ice cream magazine

signature ice cream magazine

so cool.. magazine 2 – Redefining Ice Cream

so cool.. magazine dives into the future of ice cream, challenging traditional boundaries with innovative techniques and bold ideas. Top professionals, including Jesús Escalera, Irene Iborra, and Paolo Brunelli, explore new textures, flavors, and sustainable ingredients. From reinventing vegan and chocolate ice creams to pushing the limits of sorbets, this edition is a must-read for those looking to elevate their craft.

Discover how knowledge, creativity, and passion are reshaping the world of frozen desserts.

new in

The mag.

On the cover, Frozen croissant with apple tatin by David Gil and Albert Soler.

A new story begins in the publishing world with issue number 1 of so cool..magazine.

A top-level, international publication, published annually and in English, which shows an alternative ice cream full of imagination, study, and creativity. Features, technical articles, interviews, step-by-step photos, and a large number of recipes signed by the world's most prestigious authors in ice cream in an unrivaled magazine.