Dive into the world of frozen innovation with So Cool Magazine #2, the definitive guide to reimagining the art of ice cream. This edition explores groundbreaking questions: Can fire meet ice cream without melting it? Can sorbets reach 75% fruit with just four simple ingredients? Featuring daring topics such as vegan ice cream surpassing dairy and using sustainable ingredients to enhance flavor, this issue is packed with bold ideas that challenge the boundaries of what’s possible in frozen desserts.

Join a lineup of renowned professionals, including Jesús Escalera, Paolo Brunelli, and David Wesmaël, as they break the mold in ice cream craftsmanship. From Yon Gallardo’s revolutionary yogurt techniques to Stefan Ditzend’s rare sorbets and Irene Iborra’s tribute to memory as a creative source, each story showcases passion, innovation, and mastery. Packed with inspiration, this issue is a must-read for chefs, artisans, and ice cream lovers eager to explore the limits—and limitless possibilities—of the craft.

• Stéphane Augé | Ice cream: a new French paradox?
• Luis Luque |Towards a new vegan ice cream
• Juan Pablo Colubri | Breaking the mold with chocolate
• Yon Gallardo | It can’t get more yogurty than this
• Paolo Brunelli | The new secret of a non-gelatiere
• Alejandro De Miguel | Fermenting new ideas
• Stefan Ditzend | Rara avis sorbets
• David Wesmaël | ‘Flavor is still the most important thing about my ice cream’
• Jesús Escalera | Between fire and ice
• Albert Adrià & Alfredo Machado | Culinary avant-garde ice cream
• Julia Canu & Tiago Augusto Barbosa | ‘We don’t have red berries in winter!’
• Xiao-Ly Koh | The most mischievous ice cream cakes
• Irene Iborra | A Tribute to Memory
• Hiroyuki Emori | Stimulating creativity
• Dej Kewkacha | The best version of Japan in Thailand
• Mercedes Román | Organic as inspiration
• Francisco Migoya | Frozen sea
• Artem Grachev | Ice-creamy desserts
• Riccardo Menicucci | Ice ‘chic’ cream