Coolhaus Ice Cream Redesign
by Theresa Christine Johnson on 05/27/2015 | 3 Minute Read
Back in 2008, Natasha Case and Freya Estreller may have never guessed their ice cream and cookie business would become the sensation that we know today as Coolhaus. Now operating on both coasts as well as in Texas, Coolhaus is dedicated to using products that are sustainably produced, hormone-free, and fresh, creating all-natural, handmade and often organic treats. The company also values innovation in their products, which can easily be seen by the unique flavors they offer.
“At Coolhaus, we love all types of food and strive to push the boundaries of traditional dessert by creating unique, sweet-meets-savory flavors you can't find anywhere else. We sit down for a meal and think, 'Shucks, wouldn't that make a good ice cream sandwich combo?" (True story: pickled ginger radish and wasabi at a sushi dinner became an ice cream sandwich with ginger cookies and chocolate wasabi ice cream.) And now, it doesn't just stop at cookies and ice cream — our adventurous palates have led us to expand our line of gourmet goodies to include treats like fried chicken caramel (with hints of cayenne, sage and black pepper) and handmade candy bars (filled with white chocolate and fresh, locally-sourced mint leaves).”
Coolhaus was born out of the concept of “Farchitecture,” or food plus architecture. The idea behind Farchitecture is that design can improve and alter an eating experience, and at the same time that food can make a consumer more aware of design.
The latest design for Coolhaus’s pints is eye-catching and endlessly fun. Small graphics, indicative of the ingredients, grace the front — dripping caramel for the salted caramel and a slice of cake for the chocolate molten cake, for example. The package itself is clear, allowing the buyer to take a peek inside, but a bright block of color on the front helps the large, bubble-shaped text stand out. Overall, the modern look could appeal to a large audience, but it seems specifically geared towards those in their 20s and 30s who are looking for an elevated ice cream experience.
“Cookies, ice cream, and their combinations presented endless possibilities to deconstruct flavor profiles, and using pun-y names like the "Frank Berry" (Snickerdoodle cookies + Strawberry ice cream) started making knowledge about architecture and design fun and accessible amongst consumers. In fact, the name of the company (which is the first project under the Farchitecture umbrella) is a triple entendre.”