Food Festivals Sweets What's New

Afters Ice Cream is Now Serving Tapatio Flavored Sorbet

This week, on September 15th, The Hundreds and DoorDash will be hosting the Family Style Food Fest, an event that pairs the streetwear community and with lauded restaurants to create a brand new food experience centered around community. However, one of the most appealing options isn’t coming from a streetwear designer, it’s coming from one of the most dependable sauce brands on the market, Tapatio, and Orange County’s own Afters Ice Cream.

The two will be rolling out a special collaboration flavor, made by infusing Tapatio into Afters’ mango sorbet. To give it some extra punch, they’ve added a Tapatio swirl. Then, they drizzle a good amount of Tapatio on top and dust it with a layer of Tajin, the popular Mexican seasoning powder.

While this may seem overwhelming on paper, the flavor combination is surprisingly mellow. The Tapatio doesn’t overpower the mango, it only adds some heat that’s immediately cooled off by the sorbet. The result is a sweet and spicy treat akin to a mangonada. All it needs is the Flautirriko.

If you want to try this late summer treat, but can’t make it to Los Angeles next Sunday, the flavor will be available at all Afters locations for a limited amount of time. 

Fast Food Sweets

Häagen-Dazs Free Cone Day Is On Tuesday, May 9, 2017

Everyone mark your calendars! Free dessert is on the way! Häagen-Dazs wants to cure your ice cream cravings this Tuesday, May 9th, 2017 by sharing a free scoop of ice cream or sorbet with visitors between 4pm-8pm at all participating locations.

This year though, Häagen-Dazs doesn’t just want to make it about the ice cream. They want to continue to raise awareness on the alarming decline in our world’s bee population.

Häagen-Dazs wants everyone to pay it forward by planting wildflowers native to their region. A third of our world’s crops are dependent on bees, and so are Häagen-Dazs’ flavors. So no bees = no almonds in the Rocky Road, no coconut in the Toasted Coconut Caramel, no raspberries in the Raspberry sorbet.

Tragic, right?

So if we want to continue having ice cream in the future — not just from Häagen-Dazs —  then we’ve all got to do our part in sustaining a world where our pollinators can thrive.


My Lactose-Intolerant Adventure at Baskin-Robbins Ice Cream School


Working at Foodbeast has given me many opportunities to see a unique side of the food world. I’ve been behind the scenes at Knott’s Berry Farm, explored Thai Town with a world-renowned chef and even got a firsthand look at the fabled Sriracha Factory. I’ve always enjoyed the experience, tasted amazing dishes and come out of it having learned something new.

Being lactose-intolerant, however, has left me out of some pretty fun shenanigans with the rest of the Foodbeast team. I can’t appreciate a gooey grilled cheese with Marc or some nachos with Isai. Mac and cheese Mondays? Forget about it.

The worst part is, no matter what, the team always seems to forget this little nugget of information about me. You’d think they’d remember by now what with me working here for three years and all. Nope.

So, of course, they sent me to ice cream school.

Welcome to Scoop School


Baskin-Robbins was kind enough to invite the Foodbeast team to their Scoop School in Burbank, Calif. However, with Dom shooting a video, Marc out of the country and Elie in back-to-back meetings, they sent me on a solo trip to the training center.

Remember, this is Southern California, the land of unbearable heat and constant traffic. Who wouldn’t want to be chilling in the heart of an ice cream training center? Maybe the guy who can’t eat any of the ice cream he sees. Though, who knows, maybe they’ll have air conditioning.

In training.


They had air conditioning.

As I walked in the door, I was greeted by one of the nicest reps I’ve met in the business. I quickly explained my dairy-free situation to him and he assured me I would still enjoy the experience regardless of my intolerance.

We’ll see, Justin. 

Pictures of iced creams that were made, or whatever.


I was taken to a room that looked practically identical to a Baskin-Robbins location. It was equipped with bar stools, a vast ice cream selection, everything you would find at a regular store. The only difference was a handful of desks scattered throughout the room. This was the training room for franchisees to get the feel of making their own ice cream dishes, so it simulated a real store to recreate the environment as best they can.

The students would practice making as many sundaes as possible. Whatever they create, they can either eat or throw out. I’m assuming not much gets thrown out. It was like an 8-year-old’s dream.

The instructors offered me a shot at making my own Banana Royale Sundae.

Heck, why not? 

I put the camera down and set off scooping ice cream, slicing bananas, spouting whipped cream and sprinkling almonds. It was actually really fun.


I’ve turned down many sundaes in my life, but on this day I turned down enough to shed a tear.

I mean, look at this thing.


It wasn’t all torture…


Baskin-Robbins is kind enough to offer a few non- or low-dairy products. Take this Wild ‘n Reckless Sherbet and Daiquiri Ice Sorbet.

I had a bite.

It just wasn’t the same. 

Makin’ with the Iced CREAMS.


The main event of the trip out to Burbank was making our own ice cream. The office was given the opportunity to create our own Foodbeast Flavor. My mind had been racing with what crazy, over-the-top ingredients I could throw into the mix. Bacon? YES. Sriracha? Absolutely. Ahi Poke? Maybe we’ll circle back to that one.

Unfortunately, Baskin-Robbins had to limit the choice of ingredients we could throw in. Understandable, since I’m sure most stores don’t carry bacon and Sriracha. Though maybe think about it, guys?

As I entered the lab, the ingredients were already laid out on the table: Ice cream base, raspberry flavoring, Oreo cookie crumbs, chocolate cake chunks and raspberry piping. Out of the choices, those were the most extravagant I could come up with to represent this bubble-gut-inducing publication of ours. We were ready to get started.

I should probably wash my hands, huh?

Overall, the process was incredibly interesting. I felt like I was back in high-school chemistry class. Just awake this time.


Once the base ingredients were mixed together, and mixed thoroughly, they were ready to go into the ice cream maker. While I’m sure there were many, much more qualified personnel to handle such a thing, the ice cream scientist let me load the ice cream mix into the machine.


Ice cream, as some of you know, doesn’t instantly pop out once the base mixture is added. It takes some time. While waiting for the ice cream to finish, the crew gave me a tour of the Baskin-Robbins offices. Nothing crazy like a banana split slide or a secret sundae waterfall, but they had some cool collectibles from over the years.


This includes vintage photographs…


…and Korean posters of wacky flavors only found in Asia.

Hey guys, is that the timer?

The ice cream was done.



I have to say this: if it weren’t for machines, mixing together ice cream and ingredients by hand would be hell. Luckily, today was arm day. After a rough few minutes, the ice cream was piped and loaded into the cartons.


Can’t forget our roots.

The Top-Secret Labs.


Couldn’t shoot much of the lab, being confidential and all. Stuck mostly to macro shots. I think there was a life-sized dinosaur made out of rocky road behind me. Just kidding.

I’m not kidding.

Ice Cream Cake Decorating.


Finally, to end the tour, I got a crash course in ice cream cake decorating. It’s much more difficult than it looks, folks.


Between the piping and placement of the cookies, the process takes tons of practice and even steadier hands. Looking at my finished cake above, being averse to dairy for much of my life, I clearly had the amateur touch when it came to decorating ice cream cakes.


As you can see, I’m as happy as happy can be taking home my newly decorated ice cream cake to snack on.

Oh, wait. 


New Baskin-Robbins ‘Watermelon Chocolate Chip’ is Not Your Average Snow Cone

Cone 0006

Not one to be left out of the summer hurrah, Baskin-Robbins is offering their own line of frozen treats in the form of “better-for-you” ice cream, sorbet and frozen yogurt items.

Packaged Food

‘Influenza Sorbet’ is the New Chicken Noodle Soup


Reptar Bars a la Rugrats. Updated Thin Mints (cupcakes). A new level of PB&J. We here at Foodbeast have a strong and enduring love for the classics. We love, too, when someone has the wherewithal to keep said classics clean and snappy and relevant to the fast-paced world of 2013. Where would we be, for instance, without the soothing effects of grandma’s chicken noodle this flu season? Dead? Probably.

And while soup doesn’t necessarily translate into great ice cream, Jeni’s Influenza Sorbet (now called “Hot Toddy Sorbet” so that it puts you in the mind of Usher, and not illness, I assume) effectively whips together the age old combination of whiskey, honey, and lemon into a delicious and healthy-ish dessert. It incorporates all that stuff you’re supposed to eat when you’re sick: ginger (for nausea), cayenne pepper (congestion), honey (cough/sore throat), orange and lemon juice, because citrus, and, of course, a little Maker’s Mark whiskey (recently watered down, did you hear??).

Okay, so maybe it’s not really “healthy” per se. But when you’re sick, calories don’t count. Obviously.

Jeni’s Influenza/Hot Toddy Sorbet $12.00/pint @ Jeni’s 

H/T + PicThx That’s Nerdalicious

Cravings Sweets

Sorbet Dome Cake

This beautiful sorbet dome cake has three different types of flavors, cherry key lime, coconut and blueberry! Wake up ice cream, sorbet is here for the summer and is looking good! (Thx TNP)

Cravings Sweets

Red & White Raspberry Sorbet

If someone ever asked you what the definition of eye candy was, throw this picture in their face! This sorbet is made with red and white raspberry and looks to good to eat!