Here’s the scoop on Winter Haven’s newest ice cream shop: Ripples Handcrafted Ice Cream is the brainchild of Honeycomb Bread Bakers owner Benjamin Vickers and partner Ethos Coffee Roasters owner Lisbeth Pacheco. The elevated ice cream shop will feature a coffee bar with Ethos Coffee and 13 flavors of ice cream to choose from.
Having had formal culinary training at CIA in New York as a pastry chef, much of Vickers’ early career was in resorts and fine dining restaurants composing desserts. “Ice cream is a key component of many fine dining plated desserts. It was always a fun element for me. I associate it very closely with the fun, playful aspect of being a pastry chef,” said Vickers. “It’s less constrained by the physics of baking. Ice cream is very open-ended in comparison. There are few rules to ice cream.”
Vickers noted that Ripples isn’t necessarily a Honeycomb 2.0 but more of a sibling. He and Pacheco are committed to the same handcrafted quality as their other businesses, but with a more exploratory mood.
“I was very honored by the opportunity,” said Pacheco. “We’ve become friends through the Lakeland Farmers Market. We’ve been next to each other for a few years now.” Pacheco called Ripples an opportunity to do something different with something she’s passionate about. “Ice cream has been my favorite dessert since I was a very small child.
So owning an ice cream company was kind of that kid’s dream that I thought was never going to happen,” she said.
“I do have some experience that I think is going to translate,” Pacheco said. While completing her bachelor’s degree in food engineering, she was a dairy processing manager in Honduras.
“I feel like Ethos is such an impact-driven company, and it’s all about the farmers,” said Vickers. “I’m excited to see how she interacts with Ripples, which is really just a fun passion project.”
“Any business is and can be impactful,” Pacheco noted. Ripples is the answer to a much-needed dessert concept in the new al fresco food hall, Bowen Yard. “You need something to compliment a lot of the other savory culinary concepts. Dessert is its own category in the culinary world and in culture in general. It’s the last opportunity to give your guests a good impression. It’s often the one that lingers on your palate and in your mind,” Vickers said. Coffee is another critical component. After a beautiful meal, what’s better than a hot cup of coffee to round out the journey?
“A lot of the creative direction for Ripples so far has been resolving my long-standing grudges against regular ice cream,” Vickers said. “I have a lot of beef with conventional ice cream. It tends to be very same-same.” To keep from blending in, Ripples is making all of the ice cream and culinary creations in-house.
If Pacheco is the risk-averse planner, Vickers is the improviser, making up an ice cream dream team. “I think I take a bit of an unconventional approach to formulating ideas,” Vickers said. “I rarely say ‘no’ to anything until I’ve tried it. I’m trying to have a very ‘Why not? Let’s go for it,’ kind of approach.”
The pair do not want to limit themselves to the safety of flavors like salted caramel, cookies and cream, or mint chocolate chip. “We may dabble in some of those concepts, but there’s no way we would have it as simple as what you can already find at the grocery store,” Vickers said.
According to Pacheco, they plan to champion simplicity. “There’s going to be a big difference in terms of quality – quality of ingredients,” she said. “I’ve always thought of that as the ultimate challenge. Coming from a food science background, it’s easier if you formulate something with many different things – gums and stabilizers and preservatives. If I include all these things, I can make something that lasts a few years, and it’s going to taste pretty good to most people. It’s going to have a great texture, but it’s not going to have the quality.” But a product like that can’t stand next to something made with natural, wholesome, high-quality ingredients like milk, cream, sugar, and eggs.
Though the Ripples vibe is elevated fun, “This is not going to be dumbed down and made infantile,” Vickers said. “This is going to be a place where grown-ups don’t have to feel embarrassed by walking in. They’re going to be challenged by some of the flavors.” The sweet and astringent Ruby Red Grapefruit was emblematic of that challenge. “I want to cultivate a brand that relishes in that. I don’t want it to be a mindless experience at all.”
“It’s a place where people can have a culinary experience with ice cream,” said Pacheco. “[The kind of place] where you can see creativity, but you can also see great quality ingredients made from scratch.”
Something Vickers prides Honeycomb on is that their baked goods are made of a few simple ingredients, and in the end, the product tastes like those ingredients. “The strawberry ice cream should taste like you’re eating a strawberry, and we should have the transparency and knowledge of the process enough that we can say, ‘This strawberry that I’m holding here became this scoop of ice cream here,’” he said.
The Ripples case has 13 slots – that’s limited real estate. They plan to have a set of approachable, perennial flavors along with thoughtful small batches like fig and goat cheese, toasted sourdough, chicken and waffle, or barley and parsnip. Push pops, parfaits, and composed frozen desserts aren’t out of the question either. Don’t expect soda or sprinkles but do anticipate a coffee bar. Instead of a root beer float, you could indulge in a cold brew, matcha, or chai float.
“I’m highly invested in the city of Winter Haven’s success. Having a strong anchor like Bowen Yard is hugely important for Honeycomb as a business and for me personally as a Winter Haven resident. I feel so strongly that we have to be proactive about giving young people a reason to have local pride and give them a reason to stay after they graduate college. We shouldn’t be giving them reasons to leave Winter Haven,” Vickers said. “This is going to continue on this path to setting us up for success. A lot of that I give credit to Six/Ten. They have this big master plan of developing downtown with culinary, retail, and residential. I feel excited to be putting one brick in the wall.”
Ripples Handcrafted Ice Cream
312 4th St SW, Winter Haven
FB: Ripples Handcrafted Ice Cream
IG @rippleshandcrafted
