Among rotating flavors are sriracha Earl Grey, cardamom caramel, and vegan options such as coconut tea. Flavors for summer will include grilled peach mint, white pepper strawberry, and blueberry ginger.
"Ice cream is a universal thing," says Angevine, who discovered his passion for the stuff when he became seriously ill a few years ago. As he recovered, he began experimenting with flavors at home, and friends urged him to make them available to the public.
"It brings people together and makes them happy. The response we've had, even before we opened, has been completely overwhelming."
Angevine says he's enjoying drawing on Philadelphia's rich history of ice cream-making, and looking forward to bringing previously unseen flavors to town.
Little Baby's is available by the pint at Green Aisle Grocery in South Philadelphia and by the scoop ($3 to $7 per) at events announced via Twitter feed (@littlebabysic).
KOV (Kosher Organic Vegan) Foods has been making its gluten-free, allergen-free answer to ice cream for a couple of years, but this summer founder Safiya Carter is adding her phonetically named Wooder Ice line to the mix.
"There are no refined sugars, no artificial colors or flavors, which is a first for Philadelphia-style water ice," she says. "They're not super-sweet and they won't turn your lips blue."
The ices, in flavors including lemon, vanilla, chocolate, and berry, are sweetened with agave nectar and stevia, and sold in 2.5-gallon tubs and pints ($5.99) alongside KOV's ginger vanilla and chocolate garden mint frozen desserts at local markets and Whole Foods.
KOV was instrumental in helping launch Schoolboy Ice Cream, a Bryn Mawr-based operation and the brainchild of Max Lock, 15, of Radnor High.
