Don’t you dare call it an ice cream sandwich.
The latest dessert to take the pastry game comes from Orange County-based ice cream shop Afters, a collaboration between clothing industry veterans Andy Nguyen (CEO of IM King) and Scott Nghiem (Owner of Thorocraft footwear). Named the “Milky Bun,” the doughy confection features a slick twist on the classic filled donut and stuffs a thick glazed bun with your ice cream of choice.
The process of making one of these involves four key steps: choose ice cream, fill, seal, and eat. The shop uses a waffle-iron like press to seal the bun and what you end up getting is a phenomenal contrast of warm, dense sweetness and cool, creamy flavor.
The ice cream line-up on deck is impressive, with everything from chunky Cookie Monster to Mint Chocolate (pictured below) to Jasmine Milk Tea. In the words of Marc K, say hello to the “Jelly Donut Killer.”
Here are some photos that Rudy scooped:
Mint chocolate chip filling, extra chips, caramel drizzle, chocolate and whipped cream.