In Lipa City, Batangas, a group of friends introduces a unique twist to the traditional Batangueño flavor: Kapeng Barako Ice Cream.

This was the idea of Teddy Rocafort, Jr., Neri Mae Bigol, Joshua Hermina, and Kobe Bryan Llanes, who revived a long-dormant business of the Rocafort family.

"Gusto ko po itong ipagpatuloy para at least makilala 'yung family business at saka ngayon po, gusto ko makilala kasama' yung mga kaibigan ko po. Parang madalang lang 'yung nag-i-infuse ng ganoong flavor, ang kapeng barako," Rocafort Jr., says.

The process begins with boiling the Kapeng Barako in water for five minutes then cooling it.

A pre-made cassava mixture and milk mixture is prepared during the first step. When the mixture is frothy, it is placed in the ice cream machine.

Salt is added outside the container to preserve the texture.

"Para po at least ma-preserve po ang texture at mas maganda po 'yung paggawa ng ating ice cream," Rocafort Jr., adds.

Once the ice cream base is ready, it is transferred to the cooler for 20 minutes to solidify.

The boiled Kapeng Barako is added to the ice cream base, resulting in the Kapeng Barako Ice Cream.

The flavor appeals to both young and old, offering a delightful twist to the traditional coffee-flavored treat.

Anne Rocafort says it is the perfect alternative for those who prefer their coffee cold.

"Masarap siya, hindi siya masiyadong matamis, hindi katulad nu'ng iba na nakakasakit ng lalamunan. Okay na okay siya, kung ayaw mo naman ng coffee na mainit [edi] mag-malamig naman. Kung ang weather ay mainit, ma-alternative natin itong coffee ice cream," she says.