Rosca Sundae/The Ice Cream And Bakery Shop

Being June Diary Month, it seemed apropos that one of my posts was about the newest ice cream place in the Chippewa Valley. I previously wrote about Sue’s Bake Shop; as you likely know, they closed, but the place has passed to new owners, and reopened this year as The Ice Cream And Bakery Shop. Featuring ice cream, plus many Mexican-based baked goods, this locale was instantly unique for the Chippewa Valley, and a must-try for me — especially for the month featuring lots of dairy consumption.

The day I stopped by, there were two specials: a Rosca Sundae, and a Churro Sundae. I got the latter for my wife, and the former for myself. The former consists of a sweet version of a rosca: a bread ring most commonly found in Spain and south of the American border. This type is covered in cinnamon and sugar and is crispy; to make the sundae, it’s placed with ice cream, and with topping (I went with hot fudge). The person making the order told me the Cedar Crest Caramel Collision was quite popular, so I went with that — ironically, my second ice cream treat of the month including copious amounts of caramel.

One of the best parts was towards the end, with a little bit of rosca left in the now-melting ice cream. It’s almost like dipping a cookie in milk: boom goes the flavor. This was a nice, different type of ice cream delicacy.

They were also serving samples of pineapple cake, so we brought home a couple pieces for later. This is a great way to keep the delicacy legacy of Sue’s Bake Shop going, with a flavorful variety many of us can now try. Go try it yourself!