Edit ModuleShow Tags

FrozBroz Ice Cream Finally For Sale!


Published:

FrozBroz is going public this weekend. That’s right, the ice cream-making duo known for their zany flavors and random Facebook ice cream giveaways will be serving ice cream this weekend during Art-A-Whirl.

As previously reported, Solberg and Erik Powers' friendship took root in Eau Claire, Wisc. There, they developed similar interests in Do-It-Yourself projects, indie rock, and good food. Years ago, they both moved to Minneapolis, where the duo started concocting scratch-made, small batches of ice cream in their home kitchens.

Today, Solberg and Powers are known as FrozBroz, and they recently celebrated their two-year anniversary of making ice cream and blogging about it. 100 flavors, one kickstarter fundraiser, and dozens facebook of giveaways later, FrozBroz is set to start making ice cream in their new commercial kitchen space at CityFoodStudio. With their new commercial kitchen space, they’ll be selling pints and possibly starting an ice cream CSA.

This weekend they’ll be serving up scoops of their FrozBroz charred vanilla and fennel pollen ice cream with toppings like ginger caramel, rhubarb cardamom syrup, macadamia crumble, and citrus sugar. The rich textures they achieve by making their own ice cream bases, and the flavors they create through countless experiments in the kitchen, make their ice cream memorable and craveable.

So while you’re out Art-A-Whirl-ing, swing by Needle & Black Studios (1618 Central Ave NE) between noon and 8 p.m. and try some Minneapolis-made ice cream that had previously been available only via luck of the draw.

Edit ModuleShow Tags

Related Articles

Mini Sopes with Carne Asada, Avocado and Queso Fresco Recipe

Get ready for Cinco de Mayo—sliced avocados make for a rich and tasty topping to mini sopes filled with sautéed carne asada, black beans and queso fresco.

2016 James Beard Award Finalists Lenny Russo and Paul Berglund

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical's John Birge talk about the Minnesota finalists for Best Chef Midwest category

The Not-So-New Trend of No Reservations

Is it worth waiting to dine at some of the hottest and newest spots in town?
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

Recent TC Taste Posts

Mini Sopes with Carne Asada, Avocado and Queso Fresco Recipe

Get ready for Cinco de Mayo—sliced avocados make for a rich and tasty topping to mini sopes filled with sautéed carne asada, black beans and queso fresco.

2016 James Beard Award Finalists Lenny Russo and Paul Berglund

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical's John Birge talk about the Minnesota finalists for Best Chef Midwest category

The Not-So-New Trend of No Reservations

Is it worth waiting to dine at some of the hottest and newest spots in town?

Three Things to Eat This Week: April 25-May 1

Food critic Joy Summers reflects on her memories of Prince, and celebrates this thing called life with her favorite dishes from Mojo Monkey Donuts, Strip Club Meat & Fish, and the Dirty Bird

The Mumm Mint Julep Recipe

Raise a glass to the “Greatest Two Minutes in Sports” with a twist on the classic cocktail
Edit ModuleShow Tags
Edit ModuleShow Tags