LOS ANGELES, CA — Ice cream is no longer just a nostalgic summertime treat — it’s claiming the spotlight on restaurant dessert menus from coast to coast. At Rasarumah in Los Angeles, chef Johnny Lee has simplified post-meal decisions by narrowing his offerings to two standout options, including the now-iconic Cendol Sundae.
Served in a vintage glass, the Cendol Sundae is a vibrant, layered creation of coconut-pandan ice cream, pandan jelly noodles, sweet red beans, and rich gula melaka syrup, topped with puffed rice for added crunch. The dish reflects a growing culinary trend: elevating ice cream with global flavors and premium ingredients.
Lee’s minimalist approach mirrors a broader shift in the dessert scene, where ice cream is increasingly being reimagined as a sophisticated, chef-driven experience. From Southeast Asian-inspired sundaes to seasonal soft-serve innovations, restaurants are leaning into ice cream’s versatility and universal appeal.
As the latest ice cream franchise concepts continue to draw interest across the country, it’s clear that ice cream is evolving beyond its traditional role. This resurgence — both in local eateries and in ice cream franchise opportunities — signals a new golden age for frozen desserts, with chefs and entrepreneurs alike rethinking how to deliver indulgence by the scoop.
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