Turtle Love

The fact that I'm a chelon and can operate both on land and in the sea is a major point in my favor but there are plenty of options already for landlubbers in need of a sweet and summery treat. I wanted to give my fellow ocean dwellers off the coast of Omen Islands the opportunity to savor a scoop whenever they like. One gets tired of kelp sundaes and coral cones all the time, which is why most of the ingredients I use are imported from every region of Subeta.

We serve over two hundred flavors, which are available in cones, bowls, sundaes, pints and pops. We also have novelty treats such as ice cream cakes, deep-fried blobs and even freeze-dried cubes for you camping enthusiasts. (Yes, Ominous Canyon, also known as Merana's Curse Canyon, is a very popular tourist location for underwater camping.) We have non-dairy options for those of you who are sensitive to cow's milk. If you can't find a flavor to love in my shop, you'll get a refund and a coupon for Quick Bites. That's a promise!

We have fruit fusions from any ingredient you could pick up at Food Market and savory treats running the range from chocolate, peanut butter and caramel to seasonal favorites like pumpkin at Morostide and peppermint at Luminaire. We even have a line of alcoholic-fused ice pops. (For adults only...yes, we ID!)

I'm working on a new line of flavors based on fruits from Ikumoradeekanox. Some, such as the Starbright Citrus Sour Twist are coming along quite nicely. Others, such as the Kitty Fruit, need further testing. The flavor is fine but my test customers complain of coughing up hairballs an hour after consumption.

I've abandoned experiments on the Dung Fruit and Fruit of Facial Hair. Some ingredients just do not translate to ice cream.

I get asked all the time about my favorite flavor. I love anything that combines chocolate and caramel. When it comes to fruit, I'll do anything for a scoop of something berry-inspired. Just don't expect me to taste-test anything spicy or bitter. Luckily for me, Sprinkles is quite the little taste adventurer. My minion absolutely loves our Chili Mango Lime Swirl.

Our customers (at least for the most part) give us rave reviews. Fortunately, they only see the cutesy front half of the parlor where swampies and tutanis chase each other across the tile mosaics and a spectrum torrent named Confetti boasts the flavor of the day on a chalkboard.

If they spent five minutes in the back room where all the sundae-making magic happens, they'd swim for their lives.

The first major challenge we face on a daily basis is water-tight seals.

Do you know what you get if a thousand gallons of seawater get into one of your massive vats of ice cream?

Really pretty swirls of color in the water for all of five seconds. Then a total loss of product and a lot of annoyed customers looking at a "Sold Out" sign.

We've had two incidents, the Chocolate Cherry Chunk Catastrophe of Year 7 and the Peanut Butter Marshmallow Meltdown of Year 13.

Both losses nearly cost me everything but I was never one to throw in the towel...even when said towel was swept away by so much seawater.

Next is shipping. Getting the United Popoko Service or FeliEx to deliver underwater is tough to say the least. The shipping rates were set by Rotten Rogue, I swear.

Third is finding good Subetans to do the work. Don't get me wrong. My employees are great...but Crab lives up to his name on a daily basis and Squid, while lovable, tends to mix up scoops in the middle of a busy shift. Soothing eight customers who all got the wrong order is enough to make anyone wonder whether they'd be better off just taking a job at the Beach Shack.

I wouldn't give this place up for all the coins in the National Subetan Bank, though.

Like pecans on a turtle sundae, my little shop completes me.

Base Layer

Your base layer is the foundation on which all the other good stuff rests. Sure, you can settle for your boring vanilla or plain chocolate but why not get a little adventurous? Taste a real rainbow with some spectrum sherbert, satisfy your sweet tooth with cotton candy or indulge in a rich combination of black raspberries and chocolate chips.

Whipped Cream

No ice cream sundae is complete without whipped cream. For those of you with a dairy sensitivity, new and exciting options are constantly being added that are made from plants, rather than cow's milk. Alternately, you might consider another whipped topping, one with or without flavoring.

Sauces/Syrups

There are nearly as many options for sauces and syrups as there are neon lights on Atebus. You can go for something sweet, fruity, sour, nutty or even something a little more unusual. (I'm not personally a fan of grave dirt syrup but for all you zombies out there, it's a great way to spruce up your unliving desserts.)

Toppings

Cookie dough bits, candy crumbles, crushed nuts, chopped fruits....the list goes on and on.

Add-Ons

Larger sweets and baking add-ins can create wonderful contrast to the base ice cream color. Unlike toppings, some of these choices might have to be added to your bowl before scooping the ice cream. They an also be used to create cute details, such as the face of your favorite Subeta pet or decorations on holiday-themed treats.

Sprinkles

SPRINKLES! Enough said.

Toppers

Tiny, tasty garnishes that finish off your gourmet ice cream creations.

Serving Containers

The edible ones are the best kind but if you've already combined enough calories to feed the residents of Centropolis for a week, a nice crystal bowl or sundae dish might be just the right final accessory to complete your sweet masterpiece.

credits

Lea

Pureflower