At the dawn of the twentieth century, the Londoner Agnès Marshall was already flirting with liquid nitrogen in her ice cream parlor. A revolution that, a century later, continues to elevate ice cream, giving it multiple possibilities and flavors capable of connecting with the roots.
Rocío Cañizares (Heladerías Bolas) leads this work and creates, together with Domi Vélez, the renowned baker from Lebrija, the Domicao ice cream. An exclusive collaboration that pays tribute to childhood, craftsmanship and local talent.
The idea was born from the mutual respect between two referents of the Sevillian artisan product. On the one hand, the bakery excellence of Domi Vélez, with its pastries inspired by traditional recipes and contemporary techniques.
On the other, the ice cream mastery of Rocío Cañizares, founder and ice cream maker of Heladerías Bolas, whose philosophy revolves around innovation without losing the essence of natural ice cream, without colorings, preservatives or artificial aromas, and deeply rooted in the flavor of Andalusia.
“When I tasted Domicao for the first time, it transported me straight back to my childhood. Its flavor, its texture, its aroma…. Everything about it begged to be ice cream. I knew we could turn it into something incredibly addictive,” says Rocío.
Limited edition at Domi Vélez and Heladería Bolas
The recipe for this new ice cream brings back the flavor of Domicao, a tender and aromatic bun created by Vélez and inspired by classic school snack sweets.
The result is a creamy ice cream, with intense streaks of the original bun, notes of toasted butter, hints of cocoa, and a smooth milky base that makes it a unique sensory experience.
Domicao ice cream will be available at all Heladerías Bolas points of sale from May 19, as well as at the Domi Vélez Bakery store in Lebrija and Seville.
This special edition is made in small daily batches to guarantee freshness and maximum quality, and will be available for a limited time only.