Rumba Ice Creams Cause a Delicious Rumble

Laly Protzel may have spent a decade as an interior architecture designer.

But one taste of her new Rumba Desserts makes you realize this is one woman who knows and loves fine ice creams.

What really sets Protzel’s ice creams apart is that they are made with natural fruits grown exclusively in her native Peru.

I had a chance to try a few samples recently of her preservative-free, egg-free, all natural ice creams, which are made in Sunnyvale and are available at Whole Foods, Draeger’s, Zanotto’s and Sigona’s Market. A pint sells for about $7.99.

The Maracuya (yellow passion fruit)  tastes like a tropical island. It’s a nice blend of sweet-tart.

The Banana Cinnamon tastes like bananas flambé with a nice dose of warm cinnamon.

My favorite, though, has to be the Lucuma, made with the subtropical fruit with the unusual, dry flesh and memorable taste of maple and caramel. Dig a spoon in and you think you’re eating dulce de leche.

A half cup of each has 190 calories. But it’s fruit, so it’s good for you, right? I’ll keep telling myself that as I help myself to another scoop.

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