Cow Tipping Creamery, the popular food truck-turned-ice cream shop in Sunset Valley, is no stranger to experimentation, from doughnut and bubble cones to creative toppings like coffee soil and malted peanut butter and pretzel crumb. This genius led to the creation of a brisket pastrami sundae stacker, made with smoked meats from Valentina’s Tex Mex BBQ.
Called the Valentina’s Stacker, the meaty dessert used brisket pastrami that was brined for two weeks. That was then layered with a triple vanilla bean soft-serve, brown sugar hot fudge, and honey-dusted pecans for a nutty bite.
Unfortunately, the ice cream sundaes were only available last night. The collaboration does sense, since Valentina pitmaster Miguel Vidal baked up a special pizza next door at Cane Rosso (Cow Tipping’s new partner), using smoked brisket pastrami and bacon. It was part of the pizzeria's weekly guest chef series. Vidal already has a permanent pie on the menu, the Elena, which uses his smoked brisket.
Back in 2014, Keenan Goldis whipped up an ice cream sandwich with a sausage, dubbed Ice Cream Sandwich a la Meat. An apple pie sausage was placed in a brioche bun, topped with a scoop of vanilla ice cream.