So Cool.. Issue 3
So Cool.. #3 January 2026 is a thoughtful and playful exploration of ice cream as both an emotional memory and a creative tool. This issue looks at how nostalgia and play sit at the heart of ice cream culture, shaping flavours, formats and the way we experience frozen desserts. Through international voices and visually rich storytelling, it shows ice cream not just as a product to eat, but as something that reconnects us with childhood curiosity while pushing modern technique forward. From soft serve reimagined at a fine dining level to inventive formats that challenge what ice cream can look like, this edition is designed to inspire chefs and passionate food lovers who want to understand the ideas behind contemporary ice cream making.
Content Highlights:
- Hardcover ice cream and dessert magazine with 320 pages.
- January 2026 edition written in English.
- International focus on ice cream design creativity and emotion.
- Explores nostalgia play and format driven innovation.
- Created for professional chefs ice cream makers and serious enthusiasts.
- Bang Gai. Harmonizing aromas
- Bobby Cortez. That happy coincidence
- Prathana A. Narang & Vinesh Johny. A playful and vibrant ice cream shop
- Miguel Ángel Morillo. Praising the ice cream cake
- Yusuke Matsuhita & Sachiyo Takagi. Ice cream to evoke scenery, imagery and emotion
- Talia Profet. Returning to the top
- Russ Thayer. Theory and practice of harmony
- Andrés Lara. The logic of the game
- BoBo. The many forms of ice cream
- Mario Masiá. The ice cream pan, a creative space
- Yusuke Aoki. Parfait is another form of the plated dessert
- Anthony Chesneau & Yoann Hasselbein. A unique duo
- Paula López & Mariluz Villegas. Shepherd’s ice cream
- Erika Quattrini. Innovating against boredom
- José Manuel Martínez Salas. Ice cream with the soul of a bonbon
- Juan José Orueta. The resilience of ice cream
- Martín Lippo. Pacotized ice cream: Direct and without artifice
