Prep & the Giant Peach

This April, we're bringing you a very special PS Collaboration - a flavour dreamt up by Jacqueline Chang, co-founder of blow dry bar & salon, Prep Luxe. Together with two friends, Jacqueline started the unique salon in 2013 and epitomises many values we applaud in our collaboration partners: authenticity, positivity and warmth, and proudly local.

Prep & the Giant Peach

Inspired by the strong women of her grandmother's era, Jacqueline wanted to create a fruity, floral flavour. The result: Prep & the Giant Peach, a white peach sorbet with a hint of rose, topped with a hand-baked pink rose meringue.

We sat down with Jacqueline to talk about how Prep Luxe's style and her own experience influenced the creation of her fruity flavour.

Click to watch  April's flavour come to life!

Click to watch April's flavour come to life!


We rounded out 2016 with a comforting flavour, Apple Pie, and we're opening 2017 with a summertime-fresh one - evoking sparkling new memories and the promise of times to come. January's flavour, Strawberry Creamsicle, is a sunny combination of both sharp and soft: tangy strawberry sorbet swirled with vanilla bean ice cream.

Next week, these scrumptious pints go out to our subscribers! Stay tuned to watch the behind the scenes process of how this flavour is made. 

In the meantime - here's a peek at our most recent flavour, Apple Pie. We recreated this heartwarming classic with cinnamon spiced apple pie filling and shortcrust pastry, mixed into a creamy, vanilla bean base.

There's just something about beautiful cinnamon - so warming that makes you feel snug, even in ice-cold ice cream. 

We hope our subscribers loved Apple Pie as much as we did, and we can't wait to hear all of your thoughts on Strawberry Creamsicle very soon!

Click to watch Apple Pie's behind the scenes video.

Click to watch Apple Pie's behind the scenes video.


Fresh. Tart. Deliciously creamy. That's what we had in mind when creating our January 2017 flavour, Strawberry Creamsicle: tangy strawberry sorbet, layered with gorgeous vanilla bean ice cream.

We first heard of combining sorbet with ice cream a few years ago when reading about Pierre Herme's fantastic frozen creations. Only available in summer, Herme mixes zesty, fruity sorbets with earthy, luscious ice creams to create frozen confections that tantalise and invigorate the senses. The genius is in the balance - creamy, milky softness of ice cream is tempered by sharp sorbet, bursting with fruitiness.

A little known fact is, a well made sorbet should be as smooth and luscious in texture as an ice cream. There should be no discernable ice crystals (despite the fact that fruit sorbet has no milk or fat content to lend creaminess). We pride ourselves on making such sorbets. Our customers often can't believe they're dairy-free - and upon tasting them, one pastry chef at a luxury hotel here in Singapore once exclaimed that they brought her right back to culinary school, to fond memories of super-smooth, artisanal sorbets.

We hope our new take on the classic English summertime dessert, strawberries and cream, will bring a smile to all our subscribers' faces.

Strawberry Creamsicle, Pint Society (January 2017)

Strawberry Creamsicle, Pint Society (January 2017)