Description

So Cool Magazine #3

So Cool Magazine #3 explores the connection between nostalgia and play, using ice cream as both an emotional memory trigger and a culturally designed object for creative expression. This third issue invites readers to reconnect with childhood curiosity, encouraging experimentation, discovery, and imagination through the universal language of ice cream.

Featuring contributions from leading professionals around the world, this edition showcases how memory and play translate into innovative frozen desserts, from emotionally driven flavors to reinvented formats. Highlights include Bang Gai’s Apricot Tea ice cream inspired by shared childhood memories and bold reinterpretations such as Lemon Basil Ice Cream Tart and Smoked Oolong & Cocoa Soft Serve, making So Cool.. 3 a creative passport into the past with a distinctly modern, gastronomic perspective.

Bang Gai. Harmonizing aromas
Bobby Cortez. That happy coincidence
Prathana A. Narang & Vinesh Johny. A playful and vibrant ice cream shop
Miguel Ángel Morillo. Praising the ice cream cake
Yusuke Matsuhita & Sachiyo Takagi. Ice cream to evoke scenery, imagery and emotion
Talia Profet. Returning to the top
Russ Thayer. Theory and practice of harmony
Andrés Lara. The logic of the game
BoBo. The many forms of ice cream
Mario Masiá. The ice cream pan, a creative space
Yusuke Aoki. Parfait is another form of the plated dessert
Anthony Chesneau & Yoann Hasselbein. A unique duo
Paula López & Mariluz Villegas. Shepherd’s ice cream
Erika Quattrini. Innovating against boredom
José Manuel Martínez Salas. Ice cream with the soul of a bonbon
Juan José Orueta. The resilience of ice cream
Martín Lippo. Pacotized ice cream: Direct and without artifice
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