Sweet Val’s is a made-to-order ice cream retailer that uses liquid nitrogen to instantly create its products, a relatively new concept in New Zealand. Owners Lisa Norling and Craig Burton started in the summer of 2013-2014 and spent considerable time researching, experimenting and developing the idea.
It took a year of planning before they were fully primed and ready to roll the following summer. Self-proclaimed as “ice cream obsessed”, Norling and Burton developed the idea having tried liquid nitrogen ice cream while traveling. Fully mobile, Sweet Val’s pops up at festivals, events and private gigs, with the truck also spending several days a week at The Street Food Collective, a revolving kitchen space where Auckland street food vendors and food trucks come together at Lot 3 in Ponsonby.
“For a pop up it's a great to have a regular weekly spot where your customers can count on finding you. It's also great to be a part of a food community sharing time and ideas with similar businesses,” said Norling.
Executed by a team of five, the menu features at least two seasonal flavours, currently Beetroot Rocky Road and Caramelised Toffee Pear. The Vanilla Bean is one of the most popular, as well as dairy free options including Chocolate Coconut Rough. All of the ice creams are egg free, gluten free, made with organic milk and cream and unrefined raw sugars. The sundaes include Pop Corn with Salted Caramel, Cookies Ice Cream and Caramel, and Chocolate Rummy with Pistachios and Raisins.
Sweet Val’s
