Au Naturel Ice Cream - BLIC ICE CREAM CAFE

I would say to find a ice cream that customise to the delicate palate of Singaporean is not easy. I was invited to a pre-launch ice cream savouring session at BLIC ICE CREAM CAFE at Block 802 Tampines Ave 4 #01-23. It is a first time a gourmet ice cream cafe is gracing the eastern heartland of Singapore. I summon my makan kaki to attend this pre-launch ice cream savouring. We took MRT to Tampines and transfer to bus service 22  to BLIC..

The initial appearance of BLIC strike me as a clean and simple ice cream cafe from far. The interior is clean and spacious with sitting area of about 30 person or more so you do not feel sense of over crowding. Being a avid foodie, I place more emphasis on food quality than general ambient.

At BLIC's icrecream counter, I'm indeed spoilt with decadent flavours namely Almond Bird Nest, Mao Shan Wang (Durian), Bailey's, SCAM (Soursop, Calamansi & Martini). There are few classic flavours like Mexican Vanilla, Double Choco, Coffee, Rum & Raisin and fruit series like Passion fruit, Banana Peanut Crunch, Cempedek and Mango.

I was given a taste sampler of all the flavours and the main draw of BLIC is their ice cream is not too sweet and the taste is distinct. BLIC's ice cream flavours are not restrictive as those conventional creamery like Swenson or New Zealand's ice cream. The main highlight of BLIC ice cream is you taste each of the ice cream in its true natural flavour. You don't taste any hint of flavour enhancer or stabiliser that are normally added in commercial brand ice-cream. I would say BLIC is as close as you can get for an au naturel ice cream.

My favorite BLIC's ice cream flavour is Cempedek. Cempedek is not readily available in most ice cream parlour. I have chosen Cempedek, Baileys and Rum & Raisins for my pre-launch taste test. Cempedek ice cream really blow my mind with its rich wholesome taste that I thought I'm eating the real fruit. Bailey taste is clean and sharp and doesn't shy from those established creamery like Udders or Tom's Palette. Rum & Raisins was prepared differently the liquored raisins are keep separate from the ice cream and upon serving, the raisin are added and rolled into the ice cream so that the rum soaked raisin can permeate immediately to the ice cream. It good to see that an au naturel ice cream cafe have set it roots in the eastern heartland of Singapore to provide a more healthier choice for health conscious Singaporean.