Local ice cream brand Sebastian’s has released their newest Keso Collection for May, just in time for summer and Mother’s Day.

Their new cheese-based ice cream line-up takes inspiration from the Filipino keso, with the 4 new flavors retailing at P405 per pint.

The line-up includes the unique cheddar apple pie flavor, which mixes savory cheese with the sweet, comforting taste of apple pie, brown sugar, and cinnamon (you actually get chewy bits of homemade apple pie)! While it’s an unconventional combination, it surprisingly works. 

The tres queso is for cheese enthusiasts who prefer their keso ice cream to be on the saltier side. It features the classic Pinoy sorbetes with bits of cheddar cheese, punchy Monterey Jack, and savory QuickMelt cheese.

The ube keso flavor has savory cheese ice cream that tempers the sweet, ube halaya-based ice cream. It’s best to enjoy both flavors in one scoop of ice cream.

Sebastian’s new collection also includes the cheesy cookies and creme, which has cheese-filled sandwich cookie bits mixed in with classic keso ice cream, adding a salty bite to the creamy treat.

Sebastian’s also has two new cakes for Mother’s Day, featuring citrus flavors. There’s the lemon drizzle ice cream cake, drawing from a British dessert classic. It’s a freshly-baked, moist cake with a layer of buttercream ice cream, enveloped in a lemon glaze, and then sprinkled with almonds, a drizzle of white chocolate, and candied ginger on top. It costs P1,650 for a whole cake or P155 per slice.

The calamansi leche flan torte pays homage to classic Filipino desserts and features a tart and creamy calamansi curd ice cream atop a crunchy ginger cookie crust, finished off by a thin layer of delicate leche flan. It costs P1,595 for a whole cake or P145 per slice.

The Mother’s Day cakes are available for pre-order via the Sebastian’s website, either for delivery or pick-up. The keso collection may also be ordered on the same website. – with reports from Andrea Tibayan/Rappler.com

Andrea Tibayan is a Rappler intern.