Housemade desserts, boozy floats served at 10-seat counter
Housemade ice cream and boozy floats are on the menu at a new ice cream shop inside Sweet Chow.
The North Loop restaurant recently expanded with a 10-seat counter that produces desserts made from scratch. Pastry chef Kirsten Poppenhagen, formerly of FIKA, says they control the ice cream “every step of the way,” from the base to unique flavors like a vegan toasted coconut lime ice cream or Vietnamese coffee.
“We want to offer our customers an experience they can only get at Sweet Chow,” she said in a statement.
The shop, located within the Asian bar and restaurant, serves a roster of eight flavors, including Thai tea made with Sweet Chow’s selected tea leaves and strawberry ice cream made with fresh fruit. Sundaes can be topped with hot fudge, sprinkles, roasted peanuts and more. The shop prepares waffle cones daily.
Sweet Chow offers three adults-only items made with alcohol. Two Amaro floats come with peanut butter or Thai tea ice cream. The shop makes the Sweet Excess float with cane juice rum poured over toasted coconut lime ice cream.
The Asian street food-inspired restaurant and bar opened in the spring in the former Hennepin Steam Room and Tangiers space. Sweet Chow recently started a brunch menu, which it serves on Sundays from 11 a.m.–3 p.m.
Sweet Chow, at 116 N. 1st Ave., serves ice cream noon–8 p.m. daily.