Adored by foodies, hipsters and ice cream connoisseur alike, Los Angeles’s The COOLHAUS Shop and food trucks have mastered the art of the ice cream sandwich. Packed between two organic cookies of one’s choosing, COOLHAUS prides itself on the sustainably produced and artificial growth hormone free ice cream. 

As of early November the ice cream sandwich haven, which boasts food trucks across Los Angeles, New York, Austin and Miami as well as two store fronts in Culver City and Pasadena, has expanded its dessert horizons, introducing chocolate-dipped ice creams bars as well as candy bars.  

SEE ALSO: Best Ice Cream Sandwiches in L.A. 

According to Eater, the ice cream bars will satisfy three flavors of your sweet tooth: Tahitian vanilla bean ice cream dipped in salted caramel milk chocolate and rolled in pretzels, coffee ice cream dipped in salted milk chocolate and rolled in crushed chocolate cookies and chocolate hazelnut ice cream dipped in salted milk chocolate and rolled in crushed almonds.

Now if that isn’t enough to make you want to skip dinner and just head straight to dessert, the new candy bars might just do the trick. Offered in slightly more daring flavors, a milk chocolate fried chicken and waffle caramel bar in addition to a dark chocolate dirty peppermint paddy bar will be sold at both Los Angeles storefronts and online.

SEE ALSO: Food Trucks: Spreading Culture Through Food 

COOLHAUS is no stranger to thinking outside the box with their sweet and savory flavored concoctions, though. Variations like brown butter, candied bacon or olive oil rosemary ice cream are offered as well as potato chip and butterscotch cookies. For those a little less adventurous, COOLHAUS also offers more traditional combinations of sweets. 

SEE ALSO: Top 7 Dessert Places in L.A.

Looking for a way to combine their love of baking and knowledge of architecture, COOLHAUS founders Natasha Case and Freya Estreller bought a postal truck off of Craigslist and debuted their ice cream truck at Coachella Valley Music Festival in 2009. A strong fan base followed them back to Los Angeles and ever since then the company has continued to expand. 

 

With COOLHAUS, the two ice cream scoopers hope to combine food and architecture through a term they coined “Farchitecture.” “Our goal with Farchitecture is to basically explore how design can enhance your eating experience, whether it can be through product development, event planning or real estate development. COOLHAUS is just the first project,” Freya said in an interview with LAist. 

 

Reach Staff Reporter McKenna Aiello here, and follow her on Twitter @McKennaAiello.