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Mr. Mc’s Debuts Soft Serve Ice Cream With Green Tea Crumbs and Pop Rocks

2 flavors, 16 toppings

Pastry chef Laura Sawicki is stretching her ice cream skills by introducing soft serve to Mc. Mc’s, the New Orleans-inspired bodega next door to Launderette, available now. She wanted to "cater to the community" and offer "different, fun, inventive ways to provide resources for the neighborhood," and what better way to do this than with ice cream.

What makes Mr. Mc’s soft serve stand out is Sawicki’s thoughtful toppings, which she described as her "spins on classics, things that are nostalgic, [that are] texturally interesting and diverse." This means homemade crunchies, where she experiments with salty and savory tastes, like cheddar pie crust, green tea crumbs, and candied almonds. Then there are the kid-friendly classic candies like gummy bears, bubblegum bits, M&Ms, and pop rocks.

The soft serve flavors are simple for now. Just vanilla and chocolate are available, with a combination twist, too. Sawicki will explore other varieties soon, such as buttered popcorn ice cream, Cinnamon Toast crunch, and toasted coconut. She also wants to add a suggestion box so customers can add their ideas.

Other fun additions include sprinkles and sauces. The latter ranges from traditional options, like hot fudge to fruitier combinations such as raspberry lychee and mango passion.

The soft serve comes in cones and small or large cups, called itty bitty or McDaddy. The menu will include a rotating suggested combination from Sawicki. Because of all the options available, there will be a rotating special suggestion. Soft serve hours are from 11 a.m. to 9 p.m. Mr. Mc's plans on hosting a free cone day in the near future, with details to come.

Sawicki is no stranger to ice cream. There’s the creamy pints at Fresa's Chicken al Carbon, and dessert-forward versions at Launderette.

Sawicki, along with her Launderette and Fresa’s team (Rene Ortiz and Margaret Vera), opened their version of Mr. Mc’s earlier this spring, serving muffalettas, peel-and-eat shrimp and boudin. Next up for the team is the expansion of Fresa’s Chicken al Carbon, set to open sometime this summer.


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