Tasting Notes: My Scoop delivers ice cream dreams – Edmonton Journal

It might be exaggerating just a tad to say owner Kade Sanzo has ice cream running through his veins, but it wouldn’t be that far off, either.
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Kade Sanzo thinks constantly about ice cream.

“My girlfriend and I are brainstorming ideas all the time,” admits the owner and operator of My Scoop Ice Cream and Desserts, a new truck dedicated to the dairy treat that’s hit Edmonton streets this week. “There’s a number of them that we experiment with that are so outlandish that I feel they just wouldn’t mix well, but we do have some interesting ones.”
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Some of those flavours include burnt honey, crunchie bar toffee, Dr. Pepper sorbet and the cereal duo of Fruit Loops and Captain Crunch, along with a couple of ice cream sandwich options. It was during his time working for Pinocchio Ice Cream that Sanzo picked up the knack for inventing new variations of ice cream, and he still uses the company’s facilities to make his own. In fact, it’s where he’s developed one of his quirkier offerings.

“Just the other day we came up with maple bacon,” he says. “It has actual chunks of candied bacon in there, so it kinda gives you both the sweet and salty. At first, we weren’t sure if the crunch of the candied bacon was going to hold up but it really has. Right now I’d say that’s probably my favourite one we’ve made to date.”

There’s something very wholesome and Canadian about Sanzo’s friendship with the Ursino family, owners of Pinocchio Ice Cream. They’ve been mentoring him since he was a kid, and the doors remain open for Sanzo to do his mad scientist work creating imaginative flavour mashups. They’re still behind him as he forges out on his own, and continue to offer their expertise as he works out the kinks in his operation.

“They’ve watched me grow up and also vice versa because I’ve known them for so long. So there’s a personal relationship that comes first even before the business side of things.”

It might be exaggerating just a tad to say that Sanzo has ice cream running through his veins, but it wouldn’t be that far off, either. He’s made room for familiar tastes, including Madagascar vanilla, Belgian chocolate, Sicilian pistachio and more, but his heart seems to lie in testing the boundaries. You can keep track of his ever-evolving selections and weekly locations over on his Instagram page, and find a tasty treat to potentially obsess over.

“I feel like I have a little bit of an involved relationship with ice cream,” he says with a laugh. “Of course, I love ice cream and I like eating it, but there’s also the creative factor, and seeing what you can do with it. That’s what draws me in and keeps me interested, trying out all of these custom flavours. I think that we’re pushing a little bit to the limit, but we’ll see how far we can go with it.”


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