A new dessert shop has opened in Deep Ellum with nearly all of 2018's trendy favorites. Called Twisted Treats, it opened on May 29 at 2820 Elm St., in the space between Oni Ramen and Hide Bar that was once home to the Viper Lounge.
You name the trendy dessert item, and Twisted Treats is on it: cookie dough, soft-serve ice cream, popsicles, and milkshakes.
"We're doing cookie dough and soft serve ice cream with a few signatures and you can also build your own," says manager Trent Nabors. "Our most popular ice cream is strawberry fields, with graham crackers, cake chunks, and strawberries. The most popular popsicle so far has been watermelon, and the best-selling cookie dough is snickerdoodle. We started out with the idea of just doing ice cream, but the cookie dough is doing well."
Other popsicle flavors include cherry limeade, avocado, hibiscus, and coffee.
Their cookie dough recipe does not include eggs, so it's shelf-stable. Nabors says the recipes were developed by him, owner Jonathan Urick, and their commissary manager, Marc burros, a pastry culinary grad who worked at the Mansion on Turtle Creek for a little while, and who previously was doing gelato popsicles.
"We make all the popsicles and cookie dough off-site and ship it to Deep Ellum, with the idea that, as we grow, we can ship it to all the stores," he says.
Growing is part of their game plan. In fact, they already have another location nailed down in The Colony, by TopGolf off SH121, which they anticipate will open in about five weeks.
Popsicles are hot. Cookie dough as a trend is seriously on the rise. As for soft-serve, so far it has been the exclusive turf of Cow Tipping Creamery, the Austin-born ice cream concept that's a sibling to the Cane Rosso pizza chain.
The only thing missing: rolled ice cream, which ironically was their original theme.
"We still have the machines and we have the recipes," Nabors says. "As a matter of fact, we're using a recipe to make our vanilla bean popsicle. But in the end, our theme is just twists on desserts - just all kinds of twists on what the original dessert is."