The Genesis of "Smize & Dream"
Tyra Banks' journey into the dessert world began during the pandemic, inspired by cherished childhood memories of Friday night ice cream outings with her mother.
These moments were filled with laughter, shared dreams, and emotional catharsis, providing the emotional bedrock for her venture. This sentiment culminated in the establishment of her brand, "Smize & Dream." The brand first made its public debut with a temporary pop-up location during the summer of 2024. Following this initial success, the brand expanded its physical presence by opening a flagship store in Sydney, Australia. This establishment was meticulously designed to exude an atmosphere of opulence and sophistication, featuring elements like soaring ceilings, decorative gold pillars, and even custom-designed gold cozies for ice cream cones, all intended to create an immersive experience of luxury and glamour for patrons.
Introducing "Hot Ice Cream"
The innovative spirit of Tyra Banks continued to flourish, leading to a groundbreaking announcement in September 2025. In a now-famous viral video, she expressed her relentless drive for new ideas, stating, "I feel like I'm going crazy... These ideas just keep coming in my head." Among these groundbreaking concepts was the invention of "hot ice cream," which she described as a "silky ice cream that you can drink." She was keen to distinguish this creation from existing beverages, clarifying that it was not a latte, a flavored hot chocolate, simply melted ice cream, nor crème anglaise, the traditional custard base. Instead, she asserted it was a novel product that had been under development for over a year. This description left the internet bewildered, sparking widespread debate and speculation about the true nature of this paradoxical dessert. Representatives for "Smize & Dream" maintained an air of mystery, contributing to the buzz around the product's unique positioning.
The NYC Pop-Up Experience
For those outside of Australia, the allure of "Hot Ice Cream" remained largely unattainable, often involving significant travel and expense for a taste of this enigma. However, a significant development occurred approximately two months prior to the article's writing: the "Hot Ice Cream" arrived in New York City for a limited two-month engagement, with pop-up events scheduled across the city. The author, driven by a curiosity for experimental marketing and a personal history with unconventional food preparations, seized this opportunity. Despite the chilly January weather, a visit was made to a specific pop-up event hosted at Chip City, a popular cookie establishment that had transformed its S'mores Cookie into a drinkable "hot ice cream." Upon entering the West Village location, the author spotted the distinctive branding, including the signature "Hot Mama" cup adorned with its 3-D heart cutout. The price point immediately caught attention: a steep $12 for an eight-ounce serving, signaling this was far from a simple childhood treat. After purchasing the "hot ice cream" alongside a cookie (to avoid the apparent oddity of ordering only a specialty drink at a cookie shop), the total came to $17. The drink was presented in a small, eight-ounce cup, topped with whipped cream and cookie crumbles.
Tasting "Hot Ice Cream"
Engaging with a Chip City employee, the author sought clarity on the product's composition. The employee described it as "not thick, more like warm milk," a description that, despite the author's immersion in the "hot ice cream" phenomenon, was still unexpected. The absence of a lid on the cup presented an immediate challenge, prompting a move to a nearby park for a discreet tasting to avoid spillage during transit. The initial taste was dominated by the generous topping of whipped cream, which, while delicious and reminiscent of marshmallow due to the s'mores flavor profile, constituted a significant portion of the serving. The cookie crumbles added a pleasing textural contrast and sweetness. Once the toppings were navigated, the actual beverage was sampled. Contrary to expectations of a thick, melted ice cream consistency, it resembled a lighter hot chocolate, akin to Swiss Miss. The sweetness was unexpectedly pleasant, not overpoweringly so, leading to the conclusion that it was essentially sweetened warm milk with distinct chocolate and graham cracker notes. The temperature was also a highlight, being pleasantly warm rather than scaldingly hot. As the whipped cream melted, the consistency and sweetness did begin to approach that of melted ice cream, though the author found the drink itself enjoyable and easy to consume, despite the lingering cookie crumbles at the bottom.
Critique and Conclusion
The author's reflection on the "Hot Ice Cream" experience revealed two primary concerns: the prohibitive price and the generous toppings. The $12 cost for an eight-ounce cup of what essentially tasted like sweetened warm milk felt exorbitant, prompting questions about the ingredients used to justify such a price. Furthermore, the substantial layer of whipped cream, while tasty, felt like a diversion from the main product, leading to a feeling of being shortchanged on the actual "hot ice cream." Consequently, the author stated they would likely not purchase "hot ice cream" again, primarily due to its high cost. Nevertheless, an appreciation was expressed for Tyra Banks' innovative thinking, particularly the strategic aim of introducing a winter-friendly offering for ice cream businesses. The article concludes by noting the "Hot Ice Cream's" limited U.S. engagement has ended, but expresses hope for its future return, either temporarily or permanently.
