Icepot Premium Italian Frozen Yogurt Shop at Robinson's Place Iloilo

Create your own frozen yogurt masterpiece with your fro-yo flavours, toppings and sauces. That's how fun and interactive the newest dessert dig in Iloilo is - welcome to Icepot! This premium Italian frozen yogurt shop recently opened with a bang at Robinson's Place Iloilo with tween star Bea Binene.

Ilonggos crowd at Robinson's Place Iloilo not only to have a glimpse of the tween star but also to experience the premium taste of frozen Italian yogurt at IcePot.

More than froyo: Icepot's extensive menu

And surely they were not disappointed, as the froyo shop didn't only offer their signature item but also a host of other delectable dessert creations.

Everyday, the froyo station offers different kind flavours - mango, strawberry, blueberry, pineapple, dark chocolate, green apple, peach and a whole lot more. But as always the plain and simple froyo is my ultimate pick as I can play with more flavors and colours.

Plain and simple froyo

At the topping station, you can choose from around 20 toppings ranging from nuts, crispies, candied fruits, fresh fruits and many more. You can then finally top it off with your choice of sauce (topmost photo). All these for PhP 18 per ounce - that's frozen yogurt and toppings).

Toppings all you want

Bea at the Toppings Station

Here's another round of my froyo invention - plain, peach and pineapple froyo with nuts and crisps.

My fro-yo combo

We also had a preview of their other specialties like this Fererro smoothie...

Rocher Ferrero smoothie

... and their waffles topped with ice cream, fresh fruits and nuts.

Waffles

Can't get over with Icepot frozen yogurt as I had my third cup for the day! And I want more ...

Froyo combo - dark chocolate, strawberry and mango

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Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

Budyawi

Bujawi (budjawi, budyawi) is what Ilonggos refer to the fruit of the buri or century palm tree . Abundant in many parts of the province of Iloilo, the buri has many many uses from the leaves to its trunk. It produces a fermented drink (tuba), alcohol, vinegar, syrup, and sugar. The trunk yields large quantities of starch. The bud (ubod) is used for salad or as a vegetable. The kernels of the young fruits are edible and are made into a sweetmeats. The mature seeds are used for beads? (rosaries) and buttons. The petiole yields so-called buntal fiber of which, the famous Baliuag and Lucban hats are made, or which, when crudely extracted, is sometimes twisted into rope. Mature leaf is used for covering tobacco bales, rarely as a thatch for houses, while the ribs are used for making brooms. From the unopened leaf is obtained a very fine fiber, corresponding to raffia fiber, which is utilized in making cloth, fancy articles, and as string. Fibers ...

FLAVOURS OF ILOILO

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