iT started, as most good things do, in childhood.
Growing up, one of my favorite treats was a Coke float — a scoop of vanilla ice cream dropped into a glass of Coca-Cola, the cold and the fizz hitting each other all at once, the whole thing somewhere between a drink and a dessert. Nobody ever explained it to you. You just knew it was exactly right.
Years later, living in Spain, i discovered the >>blanco y negro<< — the Spanish version of italy's affogato. A hot double shot of espresso poured directly over a scoop of vanilla ice cream. No fizz this time, just heat and cold colliding — the espresso melting the edges of the ice cream into something silky, slightly bitter, and completely irresistible. i ordered it every chance i got.
the Iykyk story
Both of these things were somewhere in the back of my mind on a Saturday afternoon in The Hague when, sweet tooth calling, i found a scoop of vegan vanilla ice cream in the freezer and the cold remains of a moka pot on the counter. i poured one over the other. Then i added some Oatly Barista Vanilla — and then, because there is no such thing as too sweet, a teaspoon of organic maple syrup and plant-based whipped cream.
i took a sip. then another.
That was the moment.
then, during the heatwave of the summer of '26, i started making them for clients at my barber studio on the Anna Paulownaplein. just to cool things down a few degrees. now i'm sharing them — through the secret window of my barbershop, nothing fancy, just a QR code on the glass. You scan it. Ninety seconds later, a cold, creamy float appears in a sturdy cold mason jar, and it's yours to enjoy.
No haircut required.
if you know, you know.