Dirty Ice Cream Available in Ma Swerte Filipino Asian Store in Sunshine!
What is Dirty Ice Cream?
.jpg/:/cr=t:0.01%25,l:13.09%25,w:46.52%25,h:99.99%25/rs=w:400,h:533.3333333333334,cg:true,m)
Sorbetes is a traditional Filipino ice cream. It is peddled in the lively streets of the Philippines by the well-loved Mamang Sorbetero (Ice Cream man) in a bright, colourful two-wheeled ice cream cart with at least 3 stainless steel cylindrical containers filled with delicious ice cream - coloured yellow for mangga (mango) or keso (cheese), purple for ube (purple yam), green for abokado (avocado), and brown for tsokolate (chocolate).
Every afternoon, Mamang Sorbetero rings a bell to make his presence known in the neighbourhood to the delight of everyone around. Adults and children alike then excitedly gather around his cart to choose flavours, and watch the ice cream being scooped one on top of the other either in a cone or in a bread bun.
Sorbetes is fondly called “Dirty Ice Cream” by the younger generation because it is not manufactured in a factory by big ice cream companies. Instead, it is produced at the back of the house or kitchen of the Mamang Sorbetero himself - with no food safety training or permits, thus the endearing and cheeky name “Dirty Ice Cream”. Dirty Ice Cream has remained a favourite Filipino merienda (afternoon snack) – one within our reach at an affordable price.
The Dirty Ice Cream business idea came about over wine and dinner among long time friends - in between lockdowns in Melbourne. The business partners, Ricci and Farah, both qualified Chefs, would always end up reminiscing about Filipino street foods, and wishing to have that unique and authentic “Dirty Ice Cream” available in Australia.
How is Dirty Ice Cream different from other ice cream?
Aside from the way it is presented and the flavours we have, it tastes different. The main difference is the use of gata (coconut cream) which is what true Filipino sorbetes is made with.
Coconuts are one of the most common and affordable ingredients in the Philippines, which is why all Mamang Sorbetero use it in abundance, and where the distinct and refreshing taste of Dirty Ice Cream comes from.
We have selected the 5 basic and most popular flavours for our range of Dirty Ice Cream - all guaranteed to either take you back to the Philippines or make a new delicious discovery.
Our Ice Cream
Classic Flavours
All guaranteed to either take you back to the Philippines or make a new delicious discovery.
Purple Yam (UBE)
Made with real purple yam pulp which is first cooked into a smooth “jam” (halaya) then mixed with our ice cream base.
Cheese (KESO)
Made with salty cheddar cheese which is first grated and folded into our ice cream base for that distinct flavour and texture.
Avocado (ABOKADO)
Made with a generous amount of avocado pulp mixed into our ice cream base.
Mango (MANGGA)
Made with real mango puree; it is our only ice cream without coconut milk - to make the mango flavour stand out.
Chocolate (TSOKOLATE)
Made with couverture chocolate mixed in our coconuty ice cream base.
Where to Buy
Filipino / Asian Groceries
Filipino / Asian Groceries
Filipino / Asian Groceries
BALLARAT ASIAN GROCERY
231B Howitt St., Wendouree, Ballarat
KUYA JJ ASIAN GROCERY SHOP
S10/69E Evans Rd., Cranbourne West
MANILA’S BEST GROCERIES
5 Linden Tree Way Cranbourne North
MA SWERTE FILIPINO ASIAN STORE
475 Ballarat Road, Sunshine
Online - In Person Pick Up
Filipino / Asian Groceries
Filipino / Asian Groceries
Purchase online and pick up at our location at 486-488 Doncaster Rd Doncaster 3108.
Online - Local Delivery
Filipino / Asian Groceries
Online - Local Delivery
Weekend delivery available for the following postcodes 3101, 3102, 3103, 3105, 3106, 3107, 3108, 3109, 3122, 3124, 3126, 3127, 3128, 3129, and 3130
About Us
Ricci Carmona
Ricci Carmona’s love for art and pastry was greatly influenced by her aunt, Annie Carmona Lim, owner of the iconic Chocolate Lover Castle (a one-stop shop for confectionery supplies and baking school) in Quezon City. Chef Annie would take her to baking lessons and chocolate making classes since she was 10 years old.
Ricci earned her Bachelor’s Degree in Business Administration from De La Salle University - College of St Benilde, after which she took up a formal Pastry Arts course at the International School for Culinary Arts and Hotel Management. Ricci joined the Marriott Hotel Manila in 2009 as part of its opening team. She was first hired as the head chocolatier, and later took over the hotel’s ice cream production as well when the newly hired executive chef tasted the ice cream that she made. She enjoyed making ice cream so much that she enrolled at Carpigiani Gelato University to improve her skill. She left the Marriott Hotel after 5 years, and went on to become a Chef Instructor for basic and advanced Pastry Arts at the Lyceum of the Philippines University and Moderne Culinaire Academy. She also became a consultant for Alab Restaurant and where she co-created the now famous Bibingka Cheesecake.
Ricci arrived in Australia in 2016. She worked at the larder section of Rockpool Dining Group’s Munich Brauhaus at The Rocks in Sydney, and later asked for a transfer to the Pastry production kitchen. On the day she met with the Executive Pastry Chef of the Group, he was with a sales representative of Carpigiani. Ricci mentioned that she took a gelato course at Carpigiani Gelato University, and that chance encounter led her to become the Head of Ice Cream production for the whole Rockpool Dining Group in Sydney.
Ricci later moved to Melbourne where she was recruited as the Head Pastry Chef for Melbourne Racing Club’s Gontran Cherrier bakery franchise. When the café closed its doors permanently due to the pandemic, Ricci started a home business making cakes and chocolates featuring Filipino chocolates, Malagos and Auro. Although she specialises in French pastries, she now enjoys making classic Filipino cakes.
“I like rustic, stress-free, no fuss cakes, but made with quality ingredients.” -Ricci
Ricci is an advocate of Filipino flavours. Her pastry creations are currently available on the dessert menu of the Salted Egg Restaurant (The Quincy Hotel Melbourne), where strong Filipino and Southeast Asian flavours are the focus.