Frozen by Ken – Durian & Flamingo Ice Cream Cakes in KL Malaysia

I was swarmed by the dainty cakes at Frozen by Ken. Besides the lovely appearances turning my eyeballs into saucers, the fact that each cake is actually made of ice cream neatly decorated into a myriad of shapes and pieces had me spellbound.

Frozen by Ken specialises in ice cream and they turn this trade into ice cream cakes, satisfying both ice cream and cake lovers. The King RM22 is their signature, bearing spikey marshmallow thorns surrounding a Musang King durian ice cream that further wraps itself around a coconut sorbet core. Studded with two chocolate eyes and a crown, the adorable durian head is born. The marshmallows took a few chews and the sweetness level would satisfy a sweet-tooth fair enough.

There is also a bigger version that you can take-away too.

Some other cakes include the Black Forest RM20 made of a 63% dark chocolate ice cream and the coffee-infused Opera RM18 with coffee ice cream.

Another hot favourite is the Flamingo RM22 which appeals to the visuals and delivers a whack of refreshing and citrusy elements within the layers. You get to taste the strawberry ice cream, vanilla ice cream and dragonfruit lychee rose sorbet sandwiched with the red almond sponge and passionfruit cremeux while polished off with a raspberry glaze.

This complemented well.

Besides ice cream cakes, you can have a taste of the ice cream directly from the tub too.

There are interesting flavours such as the Kaya Toast, Earl Grey Tarik, Kopi-O-Nut and the alcoholic Old Fashioned with whiskey-soaked biscuit cuiller.

 

Frozen by Ken

No 6, Jalan Telawi 4, Bangsar, 59100 Kuala Lumpur, Malaysia

Tel: +60 3-2856 8289

 

Mon to Thu: 11AM – 11PM

Fri and Sat: 8:30AM – 12AM

Sun: 8:30AM – 11PM

Website: https://www.facebook.com/fronzenartisanalicecream/

 


***Follow @oo_foodielicious on Facebook and Instagram for more videos, food reviews, travel/lifestyle insights and easy recipe, and @artofgenie on Facebook and Instagram for portrait,

%d bloggers like this: