Beyond the familiar swirl of strawberry, vanilla, and chocolate lies a world of frozen delight, a taste of home reimagined. Marcelo’s Microcreamery isn’t simply offering ice cream; it’s delivering a spoonful of Filipino heritage.
The brand quietly began appearing on supermarket shelves last year, but its official launch on March 18th unveiled a collection unlike any other. Forget predictable flavors – this is a journey through beloved Filipino snacks, transformed into creamy, captivating ice creams.
Imagine Inutak, the smoky sweetness of purple yam pudding, or Ube Macapuno Champorado, a vibrant blend of ube, coconut sport, and chocolate rice pudding. Latik-Latik, with its toasted coconut curds, Mangga’t Suman, evoking sun-drenched weekend drives, and Bilo-Bilo, a playful mix of macapuno, bananas, and jackfruit, all beckon with nostalgic charm.
A recent tasting revealed a new masterpiece: Pistachio Kunafa Chocolate, a collaboration with the chef behind the Instagram-sensation from Dubai. This flavor is a revelation – intensely creamy with a subtle, cooling pistachio note that dances on the palate.
The Chocolate Champorado, crafted with rich tablea cocoa tablets and creamy rice pudding, offered a deeply satisfying indulgence. Each bite felt like a warm embrace, a comforting echo of childhood memories.
But Marcelo’s Microcreamery is about more than just exceptional taste. It’s a commitment to supporting local farmers, sourcing raw materials directly and championing Filipino ingredients. The Inutak, Ube Macapuno Champorado, Latik-Latik, and Mangga’t Suman flavors are all crafted with a coconut milk base, strengthening ties with local coconut farmers.
The story began with a simple observation from John Marcelo, a former racecar driver. During a routine grocery trip, he noticed a frustrating sameness in the ice cream aisle. Having already honed his family’s ice cream-making skills for other brands, he envisioned something different, something uniquely his own.
The path wasn’t easy. Early attempts at rice-based flavors resulted in rock-hard disappointments, and fruit chunks refused to cooperate. It required meticulous research, slower cooking methods, and a dedication to perfecting each recipe. The “microcreamery” designation reflects this commitment to small-batch quality and unwavering attention to detail.
Each flavor is deeply personal, rooted in Marcelo’s own cherished memories. The champorado flavor is a nostalgic trip back to school days, while mangga’t suman recalls carefree weekend adventures. These aren’t just ice creams; they’re edible memories.
Driven by this connection to home, Marcelo’s Microcreamery is already expanding beyond Philippine shores. The flavors are now available in the Middle East, Australia, Canada, and the US, with plans to reach Malaysia and Vietnam. The goal? To offer a taste of home to the Filipino diaspora.
“We thought that the Filipinos overseas, they definitely miss all our kakanins,” Marcelo explained. “Most of them miss home; they miss their families. So at least we can bring them something that can remind them of their childhood and spending time with their families.” It’s a powerful sentiment, a testament to the enduring power of flavor and memory.
