Laurie Berger
text by Laurie Berger
Why do we love artisanal ice cream? Is it the exciting flavors, the funky decor or the people who make it?
All of the above!
And behind every scoop is a story. At Kreem, it’s Bianca Simonian: Artist, photographer, culinary grad and ice cream-preneur, who singlehandedly creates, churns and sells organic, homemade frozen desserts and gourmet coffee at her new Palm Springs shop.
Tucked into a sleepy stretch of East Palm Canyon, Simonian’s mid-century mod scoopery dishes out small-batch flaves – Lemon Meringue (top seller), Cookies & Kreem, Licorice Caramel, Confetti, Mango Lassi and Almond Joi – alongside classic faves, vanilla bean and chocolate chip, to name a few.
If you’ve dined at Rooster & the Pig, you might have tasted her vegan options – Ube (purple yam), Turmeric Ginger and Vietnamese Coffee (exclusive to the restaurant). In fact, half of Kreem’s daily lineup features coconut-based ice creams. She’s even got canine cups for pups – topped with milk bones.
Lifelong Love of Ice Cream
Simonian opened Kreem as an homage to her lifelong love of the frozen dessert. A self-proclaimed “sucker for the classics” – mint chip’s her go-to – she’s a “mad ice-cream scientist” at heart. In her Kreem “lab,” she experiments with new, unusual and “weird” flavors, to delight of her fan base.
Watermelon or strawberry rose for humans, peanut butter or banana sorbet for the dogs, Simonian changes up the menu based on what’s in season, what strikes her fancy, or what runs out (remember, this is small-batch land). That Stone Fruit Nectarine ice cream you savored today may be gone tomorrow.
On a 105-degree day in May, I wandered into Kreem to sample her sweet and savory ‘screams. After small spoons of every flavor in the house, I settled on the lemon meringue and licorice caramel with a huge dollop of fresh-made whipped cream. Nom nom!
Kreem’s ice creams don’t contain chemicals or stabilizers, so they’re super rich and have that homemade taste and feel. In fact, everything – except the cones – is made in house: Chocolate fudge, caramel, almond milk, whipped cream and coffee syrups.
Speaking of coffee…what ice cream shop serves a full java lineup? As a way to build her customer base at launch, Simonian decided to open early with artisanal blends from Portland-based Heart Coffee Roasters. That proved so successful, coffee’s permanently on the menu: Slow-drip, expresso, cappuccino, latte, macchiato and coffee floats, you name it – add your own flavors and toppings.
Instant Hit
It’s no surprise that Kreem is now one of Palm Springs’ most wait-worthy ice cream shops.
Simonian comes to the Coachella Valley with bona fide cooking chops. She attended culinary school in the states, apprenticed under British chef and 3-star Michelin winner Marco Pierre White in London, operated a fresh almond milk and baked goods shop in Pasadena, and owned a popular breakfast spot in Kuwait. She accidentally found her next “storefront” – a fixer with a for-lease sign – while stopped at a traffic light on Palm Canyon.
What does the future hold for the desert’s newest dessert diva? Simonian is mulling a 2nd shop in the valley.
She’s also on the hunt for flavor partners, recently connecting with a “certified forager” in Joshua Tree. “I’m hoping we can do something really interesting,” she says. Sticks and Stones Sundae, anyone?
And come Halloween, Simonian is planning a big scare: Blood ice cream! Wait for it…!
The Details
What: Artisanal ice cream, gourmet coffee and vegan desserts
Where: 170 East Palm Canyon Rd., Palm Springs
Hours: Sunday-Thursday 11 am – 9 pm, Friday & Saturday 11 am – 10 pm
Price: $4-8 cone or cup, $12 pint
Web: www.ilovekreem.com
Instagram: @ilovekreem
Contact: 760-699-8129