I’ve had one too many bad days this month, and it’s only the first week of April. Thank goodness the purveyor of alcoholic ice creams, The Ice Cream Bar, has opened at [email protected], a stone’s throw from the office. It’s time to get boozy.
Located at the space formerly occupied by Ya Kun Kaya Toast near the drop-off point, this is their second outlet after Kampong Bahru. It’s at a location that’s convenient, accessible, and impossible to miss.
The Ice Cream Bar may not be the most spacious cafe in town, but there’s just enough seating to go around, with several IG-worthy spots for you to make merry at.
The first place you must turn your attention is the array of ice creams on display. Complex and perfectly balanced in taste and texture, with alcohol pairings you never thought were possible, every single flavour of handcrafted ice cream has undergone meticulous R&D. It’s all about creating “the perfect buzz” — I’m sold.
Prices start at S$4.90 for a single scoop, S$8.80 for a double scoop, and S$12.30 for a triple scoop, with an additional add-on of S$1 and S$2 for premium and double premium flavours respectively.
You can indeed find classics like the typical Rum & Raisin, and even non-alcoholic flavours like Sicilian Pistachio and Marbled Sesame, but the boozy ice creams are the real stars of the show.
Alcohol-infused ice cream
The owner recommended the Guinness Pistachio (S$6.90), a must-order for stout drinkers like me, and I was instantly enamoured. Guinness Foreign Extra Stout, in all its bittersweet, chocolatey glory, is churned and layered with a homemade pistachio sauce and seriously concentrated pistachio biscuits. I couldn’t stop going back for more.
We paired it with a scoop of Whisky & Nuts (S$5.90) on a Waffle Cone (S$1.50). Whisky lovers will delight in the concoction of bourbon whisky ice cream layered with crushed honey roasted almonds, boozy sponge cake, and salted caramel sauce.
If brandy is your poison of choice, the irresistible Smoked Cognac (S$5.90), a VSOP brandy-infused dark chocolate ice cream with a smoky finish, will leave you in high spirits.
For something a little lighter and more refreshing, the Elderflower Lime Cider (S$5.90) is a sorbet with floral and tropical nuances, and bright hints of pear (think elderflower cordial).
Probably one of the strongest-tasting flavours out there, the Whisky Red Velvet is best enjoyed on a Buttermilk Waffle (S$10.90). Appearances can be deceiving; the combination of Jim Beam whisky cream cheese ice cream streaked with Belgian milk chocolate ice cream, and red velvet sponge cake might leave you feeling hot and bothered. In a good way, of course.
Catch you later — I’m off to drown my frustrations in excessive amounts of Guinness Pistachio.
The Ice Cream Bar
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📍 [email protected]: 313 Orchard Road, 01-32/33/34, Singapore 238895
🕒 11am–10pm (Mon to Thu, Sun), 11am–11pm (Fri & Sat)
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