When Orlando ice cream queen Kelly Seidl met Parlor Kitchen ‘s Ryan Whaley for the firest time, it felt like they’d known each other for years.
Whaley felt similarly.
“Vibes. I operated on vibes. Is that Millennial of me?” he jokes. “Kelly is such a warm and considerate person.”
The warm connection between these creative Orlando culinarians has inspired two cold-as-ice treats for October at Kelly’s Homemade Ice Cream .
Available from Oct. 1-31, The Parlor Kitchen’s Vampires Breakfast Ice Cream cone, is inspired by Whaley’s crazy-popular stuffed-waffle dessert of the same name.
“The Vampire’s Breakfast is a black waffle stuffed with red velvet chocolate chip cookies and drizzled with ‘The Blood of the Vampire,'” Whaley explains.
The latter is a sweet sauce with notes of cardamom and coriander.
“I love taking elements from another dessert and turning it into ice cream,” says Seidl, who transformed the waffle component into a cone. The ice cream was more challenging.
“There were lots of ways to approach it, and we chatted for a while about all the different combinations we could make… we’re really excited about the final product.”
The resulting Red Velvet ice cream flavor starts with red velvet cake batter ice cream layered with Parlor Kitchen’s red velvet cookies. Served in the black waffle cone, it’s then drizzled with Blood for the Vampire ($7 for a single). Guests can also get a scoop of the ice cream by itself for regular price.
At press time, they were putting the finishing touches on an additional special for National Dessert Day (Oct. 14), a creation based on Whaley’s Ube Waffle. The name was still up in the air, but there were no questions about whether guests would enjoy it.
“My ube waffle was designed like a sweet potato casserole,” says Whaley, whose mom would make one every year at Thanksgiving. “I wanted to honor her with this one … the nuttiness of the brown butter blends so well with the nuttiness of the ube. A very light touch of sage adds intrigue while the salt-cinnamon combo brings it all home for comfort.”
The ube cone and toasted marshmallow rim, said Seidl, are worthy translations, along with brown butter ice cream layered with Parlor’s cinnamon glaze and toasted marshmallow sauce. The spice element finds its way into the mix via sage cookie crumbles. This one goes for $10, cone only. They won’t be selling by the scoop.
“I think what I find most exciting about this collaboration is that it’s a true collaboration,” says Whaley. “We’re not just mixing one product with another. We are artfully blending our concepts and flavors and transposing them.”
Seidl, who has followed Parlor for a few years, but never managed to get to his evening pop-ups (“it’s hard to get out of the house with three littles!” she admits) is excited to see the public’s reaction to the creations.
Halloween Horror Nights: All the haunted houses at a glance
What’s more, for fans of Parlor (or those interested in checking out the brand’s waffles in their natural state), Whaley is offering those who hit Kelly’s for the Vampire’s Breakfast/Ube cone treats a discount at a future Parlor pop-up.
“Just bring in a physical copy of your Kelly’s Homemade Ice Cream receipt after purchase, and you’ll receive 20% off your entire order!”
Seidl says Whaley’s passion for creating delicious favorites in the community matches her own.
“So, we knew putting them together would be amazing!”
Find me on Facebook , X or Instagram (@amydroo) or on the OSFoodie Instagram account @orlando.foodie . Email: amthompson@orlandosentinel.com . For more fun, join the Let’s Eat, Orlando Facebook group .
More info
Kelly’s/Parlor Kitchen October specials will be available at all Kelly’s Homemade Ice Cream Scoop Shops: Corrine, Fern Creek, Horizon West, Maitland, Oviedo and Winter Park (at The Yard). See the website ( kellyshomemadeicecream.com ) for more information.
Local News
Comments / 0