Ice Cream Dreams

Alexis Arnold and her Tamaoka cousins celebrate summer
with a sundae bar offering several Roselani ice
cream flavors and a variety of toppings — gummy bears,
marshmallows, bananas, and of course, chocolate syrup!

Everyone enjoys a scoop now and then, especially during those hot summer days. For something a little different, the sweet folks at Roselani Ice Cream were kind enough to share their expert ideas about how to make a good thing even better. With 42 flavors of their ice cream to choose from, their recipes are virtually infinite. These simple recipes may spark some of your own ideas for ice cream creations… they did for our staff, who also contributed a favorite. All you need is a dish or a tall glass, a spoon and a reusable straw. Eat your heart out, Ben & Jerry!

Mahealani Deloso, sales assistant at the Frozen Products Division of Maui Soda & Ice Works, shared some of her favorite concoctions:

Kūlolo & Haupia: Kūlolo a traditional Hawaiian dessert made of taro, coconut cream and sugar. Flatten the block of kūlolo and toast it in a frying pan, then top it with Roselani Haupia ice cream.

Lilikoi Mimosa: Scoop Lilikoi sherbet into a glass of champagne. It was a spur of the moment creation — her aunt had champagne and she brought the Roselani. “It’s my contribution to every party I go to.”

Ube & Oreo Shake: For a vivid, violet Hawaiian vacation in a glass, scoop Ube (purple sweet potato) ice cream into a blender with oat milk, blend well, add oreos and blend some more. Pour into a tall glass and crush cookies on top. Grab a straw and a spoon, and enjoy.

Pa‘uwela Sunrise Float: Sail into summer with a scoop of Pa‘uwela Sunrise ice cream in a tall glass of orange soda for a delicious, pineapple-creamsicle float.

Grilled Pineapple Mac Nut a la Mode: He is not just Generations Magazine’s art director. Wilson Angel is also the patron saint of a heavenly dessert that is Hawaiian through and through.

Peel a ripe pineapple and cut it into 1/4-inch-thick slices. Spread honey on both sides and grill until caramelized. Serve the grilled slices with a large scoop of Roselani Macadamia Nut ice cream for a taste of the tropics. “Fo’ sho’ broke da mouth. And no shame, mop ’em!”

Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to


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