Two doors down from Tuck Shop Take Away, Clinton and Karina Serex’s nostalgia-fuelled burger joint, is a shop with a neon ice-cream glowing in the window. Behind it is an ice-cream lover’s fever dream.
Opening flavours included strawberry and black-pepper sherbet; apple pie; bacon, banana and brown butter; and “real bubblegum” consisting of the five flavour profiles found in bubblegum, with fluffy marshmallows folded through.
This shouldn’t be a shock considering Karina has cooked alongside some of the world’s most inventive chefs, including Heston Blumenthal.
Sundae School’s ice-cream is American-style; it uses a custard base and folds chunky ingredients into the concoctions. Products include a rotating range of 10 ice-cream flavours; sundaes with a choice of house-made syrups and crunchy textures; ice-cream sandwiches; and old-fashioned malted milkshakes made with house-made soft serve.
The store is littered with classroom and religious paraphernalia (the Sundae School shopfront plays off the name), there’s even a commissioned painting of the Virgin Mary holding an ice-cream.
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