After years of anticipation, ICDC (Ice Cream Doughnuts Coffee) finally opened on April 22. The tiny space on Beverly Boulevard was conceived by Amy Knoll Fraser, the owner of neighboring restaurant BLD, and combines LA’s three hottest food trends: artisanal, made-from-scratch ice cream, creative doughnuts and perfectly-brewed coffee.
The candy-colored shop was a long time coming from Knoll Fraser, whose repertoire also includes Grace restaurant which she opened with husband Neal Fraser. In fact, ICDC’s butterscotch doughnut first made its debut at Grace. Since shuttering Grace in 2010, the pair recently opened Redbird in a breathtaking two-story space inside Vibiana’s rectory.
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The woman behind the dough is Pastry Chef Mariah Swan, who joined the Frasers’ team at Grace and moved with them to BLD. Following her passion for doughnuts, Swan began serving the deep-fried treats at BLD’s Wednesday night Doughnut Shoppe.
At ICDC, every flavor of doughnut and ice cream is artfully created with an innovative spin. Even their traditional sugar-topped doughnut is enhanced with curry. Vegans and lactose-intolerant eaters can indulge in a decadent chocolate sorbet churned with rich TCHO chocolate while those with gluten sensitivities can feast on gluten-free doughnuts. The final part of ICDC’s trifecta is the coffee, Vittoria Coffee from Australia to be exact. Lattes, macchiatos and Americanos made with espresso are the perfect complements to the decadent desserts.
When a sweet shop has so much to savor under one roof, the biggest dilemma becomes which combination to try next. Those who don’t want to compromise should order the signature ICDC, a fluffy doughnut topped with a scoop of vanilla ice cream, then bathed in a shot of espresso.