Wanderlust Creamery is Los Angeles’ artisanal ice cream concept driven by a travel destination theme created by business partners Adrienne Borlongan and Jon-Patrick Lopez. The two were inspired by their own feelings of wanderlust, which exists in every flavor they craft from scratch. Each flavor is crafted from memories of places they’ve traveled to growing up or places they desire to explore.
Borlongan is a food scientist by trade, flavor connoisseur by passion, and ice cream maker by blood. The granddaughter of a flavor chemist from Magnolia Ice Cream, Adrienne studied Food Science at California State University, Northridge (CSUN) and worked for SBE Hospitality as a bartender. These life experiences were instrumental in developing her palate and understanding of flavor theory which she now applies at Wanderlust Creamery by globalizing palates with unique, yet oftentimes familiar, ice cream flavors. Adrienne Borlongan recently released her debut cookbook titled ‘The Wanderlust Creamery Presents: The World of Ice Cream on June 4th, 2024.
Wanderlust Creamery prides itself on their technique of ice cream making and use of quality ingredients. The menu consists of 11 signature flavors and a monthly rotating selection of seasonal flavors that include vegan and dairy-free options. House-favorites include Sticky Rice + Mango, Japanese NeapolitanTM (matcha, hojicha, black sesame), and Ube Malted CrunchTM. Waffle cones are made in-house and feature two flavor options: ube and brown butter.
Guests can also experience “A Flight Around the World,” via 14 mini cones with choice of signature and seasonal flavors. Their new Venice location offers Nitro Floats: ice cream paired with nitro matcha, Thai tea, or coffee.