Spring is well upon us and that means parties, gatherings and opportunities to entertain will be filling up calendars quickly this summer! With all these obligations, it becomes equally important to take time to treat yourself (and others) and indulge in the sweetest things in life during the hottest season. This is where San Francisco’s favorite ice cream shop, Humphry Slocombe comes in. With flavors like Strawberry Szechuan Sorbet, Peanut Butter Curry, Limoncello Sorbet, Hibiscus Flower, Chocolate Smoked Sea Salt and Maple Walnut, there is a reason why this shop has surpassed ice cream expectations.
When it comes to ice cream, the foggy city doesn’t mess around! The master minds behind the ice cream brand Humphry Slocombe along with Top Chef finalist, Melissa King dreamed up their next best flavor, Hong Kong Milk Tea Ice Cream with perfect timing. Leave it to San Francisco to make literally everything creative, interesting and mouthwatering. The new flavor just launched, so you can bet it will be flying off the shelves to help cool down everyone from the hot temperatures this summer!
Ingredients & Directions For A Milk Team Ice Cream Float
If your sweet tooth is kicking in and you’re looking for a treat that will surely satisfy, why not create a Milk Tea Ice Cream Float?! In a highball glass, pour chilled Numi Organic Black Tea over 2 scoops of Humphry Slocombe Hong Kong Milk Tea ice cream. Top with coconut chips and enjoy with tea!
This delicious flavor (and the other best sellers) can be found at select Whole Foods locations as well as the two Humphry Slocombe shops here in San Francisco. If you get the chance to try it, please let me know how you like it!
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This post was made possible in partnership with Whole Foods. As always, all opinions are my own. Thank you for supporting the companies that help made the blog a little more dreamy!