Venues

Unframed Ice Cream (City Bowl)

Unframed Ice Cream (City Bowl)
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Store description

Unframed Ice Cream makes artisan ice cream with vegan options and natural flavors like dark chocolate, strawberry, and pistachio. Kloof Street’s lower reaches have remained fairly static in recent years, but we have some exciting news: a new artisan ice cream store has opened up next door to Molten Toffee. And French-born owner Yann Rey has big dreams to revolutionise artisan ice cream in Cape Town.

It was while working as an investment banker in New York, that Yann first got excited about ice cream, after meeting the passionate people behind Morgensterns http://www.morgensternsnyc.com/, one of New York’s top ice cream parlours. (They have FIVE vanilla options on their menu, and some crazy ice cream cakes.) While visiting Cape Town last year, he fell in love with the Mother City and thanks also to the excellent kitesurfing here, decided to start his new ice cream brand here.

Production takes place right behind the freestanding counter – and the production space is more ice cream laboratory than kitchen. “That’s where the name comes from,” Yann explains. “We wanted to be an ice cream gallery”. While the vast majority of gelato around the world is made with pre-prepared mixes, Yann’s hoping to put the art back into artisan. His product and recipe developer is ice cream master Stephane Auge, who’s won the Meilleur Ouvrier De France for ice cream (a kind of Michelin star awarded to craftsmen).

“You have to have the recipe balance perfect,” Yann explains. Every variable – the water, sugar, fat and air – has to be in perfect proportion, and the exact temperatures have to be correct when pasteurised, churned in the batch freezer, blast frozen, to get the right texture and flavour at serving temperature.

Purchase a scoop, or a one litre tub to go. There's also a Vespa sidecar which is available for hire.

User reviews

  • Something for everyone - Unframed offers options for the creamy chocolate lovers, the sorbet eaters and those who prefer vegan options made from coconut milk. Trust me, for a non-dairy intolerant person I tried the vegan options out of curiosity - and they're incredible. The flavours range from traditional to experimental like Turmeric, Basil & Lemon and Spekulaas. If only you can have half&half. This hole-in-the-wall space has a simple bench outside, ideal for a sunny day.
    • Ambience
    • Service
    • Food

Facilities

Stores and Markets

Owner: Yann Rey

Opening times: Mondy to Saturday 12noon to 7pm

Unframed Ice Cream makes artisan ice cream with vegan options and natural flavors like dark chocolate, strawberry, and pistachio. Kloof Street’s lower reaches have remained fairly static in recent years, but we have some exciting news: a new artisan ice cream store has opened up next door to Molten Toffee. And French-born owner Yann Rey has big dreams to revolutionise artisan ice cream in Cape Town.

It was while working as an investment banker in New York, that Yann first got excited about ice cream, after meeting the passionate people behind Morgensterns http://www.morgensternsnyc.com/, one of New York’s top ice cream parlours. (They have FIVE vanilla options on their menu, and some crazy ice cream cakes.) While visiting Cape Town last year, he fell in love with the Mother City and thanks also to the excellent kitesurfing here, decided to start his new ice cream brand here.

Production takes place right behind the freestanding counter – and the production space is more ice cream laboratory than kitchen. “That’s where the name comes from,” Yann explains. “We wanted to be an ice cream gallery”. While the vast majority of gelato around the world is made with pre-prepared mixes, Yann’s hoping to put the art back into artisan. His product and recipe developer is ice cream master Stephane Auge, who’s won the Meilleur Ouvrier De France for ice cream (a kind of Michelin star awarded to craftsmen).

“You have to have the recipe balance perfect,” Yann explains. Every variable – the water, sugar, fat and air – has to be in perfect proportion, and the exact temperatures have to be correct when pasteurised, churned in the batch freezer, blast frozen, to get the right texture and flavour at serving temperature.

Purchase a scoop, or a one litre tub to go. There's also a Vespa sidecar which is available for hire.

Store categories
Ice-cream, Sweet stuff

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