Wanderlust Creamery

About the Business

Specialties

Wanderlust Creamery promises a destination in every scoop, specializing in artisanal small batch ice cream made in-house in flavors inspired by international destinations. Cult favorite flavors include a Thai-inspired “Sticky Rice and Mango” (which is unintentionally vegan), a “Japanese Neapolitan” that combines matcha, hojicha, & black sesame, as well as “Ube Malted Crunch” - a playful take on the ubiquitous Filipino purple yam flavor. Wanderlust Creamery also features fresh waffle cones made in house from scratch, with its emblem being a purple cone made from purple yam. The menu is ever-rotating, with seasonal options such as “Sakura” (cherry blossom), “Breakfast at Café du Monde” (chicory coffee with beignets), Havana-inspired “Tobacco Chocolate”, and Brazilian “Passionfruit Cacao” making cameos this Spring.

History

Established in 2015.

All ice cream is designed and pasteurized in-house by owner Adrienne Nicole Borlongan, a food scientist by trade & ice cream maker by blood. The granddaughter of a flavor chemist from Magnolia Ice Cream, Adrienne developed her palate & understanding of flavor theory while working as a mixologist, crafting cocktail programs for SBE hospitality. Business partner JP Lopez is an attorney with a background in commercial real estate who has a love for unique restaurants and hospitality concepts. Sharing a passion for food & travel, every flavor is made from memories of the places they’ve been and the places they wanderlust for.