Sarah Kieffer’s Vanilla No-Churn Ice Cream paired with BACHA COFFEE’S Terebinthia. The pistachio-chocolatey notes in the earthy brew quite perfectly counterbalance the sweetness of the ice cream. It’s how I’ll be enjoying the latter from here on out.

vanilla ice cream, double shots of Allpress “Espresso, caramel sauce, toasted almonds with a dusting of icing sugar and cinnamon.” Complimentary on account of opening their new branch!

The ice cream is much better as an affogato!

Replacement affogato: “tahitian vanilla bean ice cream, vanilla sponge cake, white chocolate streusels, served with double shot Paramount.” The coffee in this case was more drinkable than the Hodson and on the whole, more appetizing (sans the strand of human-derived protein).

Driven here by the oppressive heat and the need to perk up. The ice cream renders the coffee somewhat drinkable*. *That being said, you should not take entirely the word of someone who generally prefers instant coffee to the more labor-intensive versions favored by coffee drinkers swept by the third wave.

“carrot cake ice cream, carrot cake, chopped walnuts, homemade cream cheese, served with a double shot of Hodson.” This would’ve been pretty good but for an unfortunate and alas, memorable slip up: 1. The carrot cake elements were tasty but ultimately let down by the (way too acidic for Sooty M) coffee. 2. I found a hair (EEK!!!) in the core of the ice cream ball right beneath the piped cream cheese. So, pretty good for the carrot cake part of it, not so great for the coffee, and just downright unforgettable for hair. #thehairruinedit