Aww . . . Ice cream. This creamy, sugary treat is nearly irresistible. But it really isn’t your fault that ice cream is so tempting—it’s science. Anyone who’s experienced cravings or pangs of hunger for an ice cream cone can attest that even before the sugar and fat melted on their tongues, it fired up dopamine and other feel-good chemicals in their brains, triggering that incorrigible Cheshire cat smile on their faces.
“When you break down the perfect chemistry behind ice cream, you realize why it is so good and why it makes people so happy,” says Colombian chef, Angela Fernandez. Her latest creation, Angie’s Epicurean, is a gourmet, plant-based ice cream that’s now the craze at Rosemary Square in Downtown West Palm Beach. Vegans and non-vegans alike love Angie’s mouthwatering concoction. It’s that good!
To make sure it is creamy and delicious, the ice cream has to have the right amount of protein, fats, and carbohydrates, says Fernandez. It took her two years to perfect the mechanics of substituting cashew milk and coconut milk for cow milk and mixing other raw ingredients into her ice cream, but once it debuted in 2020, it became a sweet success.
Aside from its incredible taste, what sets Angie’s Epicurean apart is that she’s been serving this artisan ice cream from a classy 1950s Citroën H Van, produced by the French automaker between 1947 and 1981. After the idea for Angie’s Epicurean came to her, she and her husband traveled to England to find the right food truck to deliver the goods. Today, their business has grown to the point where people come from miles around for that exceptionally fresh, creamy taste.
How did you develop the look and feel of Angie’s Epicurean?
While I was developing recipes, we were also figuring out the identity of Angie’s Epicurean—the color, the feel, the experience—everything. I wanted to do something beautiful, sophisticated, and, most importantly, cruelty-free. I wanted to bring the earth’s natural vitamins to the table. I know my contribution to saving the planet isn't big, but a little something goes a long way, I think.
What led you to go into making ice cream as a business?
I went to culinary school, so I’m into food and eating healthy. It’s my passion. When I met my husband, we both knew we wanted to do some type of business together. We traveled, trying to find an original concept. One day, my husband said. “You’re into eating healthy; why don’t you make vegan ice cream? “That’s a great idea,” I said, and that’s how we got started.
When and where did you develop your idea?
In 2018, I started developing my recipes. We were living in Boca Raton, so I converted my whole kitchen and dining room area into a lab. It took me two years to develop my ice cream creations.
Why not a brick-and-mortar place? Why an ice cream truck?
My husband and I wanted to do something unique. Different. We looked for food trucks, but we did not like the American ones. They don’t look... pretty! So, we Googled the food truck market and found this one in England. We went for a week, and the last place we visited was where we found our truck. This is a Citroën H Van from the 1950s. Back then, people used this truck to deliver baked goods to different parts of France.
Well, she looks like a classy lady.
She didn’t look like that when we found her! She was destroyed, so we kept the front’s original part, but we rebuilt the back to make it work as a food truck.
How long will you be at Rosemary Square?
This is a weekend pop-up until October 31, right across from True Food Kitchen Restaurant. We love it here. It’s the perfect match. Rosemary Square and West Palm Beach in general are very beautiful. And we feel that Angie just belongs in Rosemary Square!
Where were you before?
We were in Brickell City Center in Miami. We were supposed to be there for three weeks, and we ended up staying for four months. Pop-ups are supposed to activate the areas, so that’s why we left and are now grateful for the opportunity to be here.
Ice cream takes people to a happy place. Why do you think that is?
That’s a very good question. Ice cream offers something special. If you think about it, everybody, from little kids to older people, gets excited about ice cream. What I can tell you, and what makes me happy, is that we’re in the business of happiness… of making people happy, if only for a little while.
And so, what makes me very, very happy is knowing that people who love ice cream but, for some reason or other, couldn’t have it before can now. Maybe it’s a medical condition like diabetes, allergies to dairy, etc. So, when they find Angie’s and realize they can eat ice cream again without the guilt, it's just amazing!
People send me messages on Instagram saying thank you for our ice cream and how they can now eat it again. Going to eat ice cream is the perfect excuse for people to get out and do something fun. When they want to celebrate birthdays, they go and eat ice cream. If they go on a date, they find the best ice cream place... If they want to get together, they go and eat ice cream!
How can ice cream tasting this good actually be good for you?
Well, for one thing, we use high-end, uncommon products that delight, excite, and intrigue. Secondly, our ice cream doesn’t taste vegan, meaning there’s nothing missing from it. Not the flavor or creaminess.
People often tell me, “I can’t believe the condensed milk is vegan.” And we tell them, “Yes, it is! It’s made from coconut condensed milk.” Like our menu states, Angie charms the curious and conscious taster with uncommon ice cream and epicurean delights.
We believe the experience of taste is best savored with the experience of beauty. And so, our gourmet confections are crafted from the finest organic, plant-based ingredients and served in a beautiful setting.
“Angie charms the curious and conscious taster with uncommon ice cream and epicurean delights. We believe the experience of taste is best savored with the experience of beauty.”
So, what’s next for Angie’s Epicurean?
Angie’s second truck is ready to go. Soon, it will be available for events, including weddings, birthdays, and any other special occasion. We’re also building a beautiful Italian bicycle that will be available for events. We will also be adding more products. Right now, the truck has space for 10 flavors, but we will soon be adding more gourmet confections to our menu. So, come and enjoy our premium plant-based ice cream. It’ll make you very, very happy!