WHIPPED

Handmade gelato with local flavours and fresh ingredients.
Whats not to like? and what took so long for someone to come along and develop delicious cold products from the bountiful fruit bowl of Samoa?

Chloe Fa'aiuaso is the creator of these creamy treats and says the key is all in using fresh local ingredients.

“We're having fun getting creative with our flavours and, to date, have whipped up over 30 flavours in 2 months. Our cabinet is never the same, on any given day we've changed the flavours out at least 2 to 3 times.

Our cabinet also includes local produce for sorbets (mango, pineapple, sasalapa, apiu, passio, esi, tipolo and guava) and gelato (local organic vanilla (Vaoala Vanilla), siamu popo, koko samoa, kofe samoa, misiluki bananas, avoka and of course, our faausi sosi gelato). We have such an abundance of tropical fruit, it would be silly not to make the most of it.

Most of our fruit comes from my grandmother's (Gina Moore) garden. She was one of the first certified organic farmers in Samoa with her 10 acre block in vaivase-tai where she has a variety of fruit, coffee beans, peppers, chilli and herbs."

The secret though is in the combination of Samoa's fresh fruit flavours with the creaminess of Italian gelato ingredients that Chloe has shipped in - making for a win/ win pairing of cultures and taste.

There are up to 8 flavours a day that you can sink your face into at Whipped, from creamy coconut to the tangy taste of fresh pineapple, mango and esi.  But the standout flavours are the ones you won't find in any other ice cream shop around the globe.

Fa'ausi ice cream.

Seriously.

And its painstakingly made the completely legit way with the te'epe'e roasted over a hot stone into the burnt sugar that creates that classic Samoan fa'ausi taste. Smoky, creamy, sweet deliciousness.

Whipped is a family enterprise for Chloe and is the result of a gap she saw in the market in Samoa after a year of living in cosmopolitan London.

What is both a labour of love and a business brainchild see's Chloe hand making the ice cream everyday for the little shop in Vailima thats becoming increasingly popular.  The shop often stays open after the standard 9-5pm working ours as they are on the premises making new batches of ice cream late into the night.

Filling the gap for a hang out space after the cafes close at 3pm, Whipped stays open until around 7pm and is open 7 days a week and offers up a small indoor and garden setting to enjoy the creamy delights on offer.

As well as the aisakulimi flavours they have smoothies made from the same fresh local ingredients on offer as well, and you can mix and match the flavours for the best creative combos!