Ice cream is a crime of opportunity for me. I don’t think about it often, but if it slinks around in creamy sweetness, I can’t resist.
Since Soda El Crucero kicked me out before I could indulge (silly me for having dinner before dessert, that’ll teach me) I wandered along the beach and found Dos Pinos.
The smell of this place, like the rest of Puntarenas, is unique. Imagine the scent of a Friendly’s Ice Cream shop combined with backed-up sewage; add delicate Lysol undertones. Yum.
The interior is very New Jersey shore: white tile tables, clanking and clinking prep area, blenders blending, loud soccer game on tv, sun-kissed people chatting happily, the moon’s silvery fingers reaching over from the ocean. All we need is a Springsteen soundtrack.
To order I pointed to a sign featuring an ice cream sundae. Arriving at the table, it’s a lovely thing, with layers of soft, fluffy pink and frothy white goodness, whispering sweet promises of indigestion and stuffed sinuses later in the night. There is a can of condensed milk on the side, possibly a joke on this gringa. However, other patrons have indeed opened their cans and poured it over their ice cream.
Vanilla ice cream is on top — perfecto. Smooth and rich, with no need to condensed milk topping. The next layer is a strawberry slushie. A slushie made with large chunks of ice. Okay…an interesting contrast of textures. Which continues with the next excavated spoonful. A lab test might identify this as dried milk, but it could be residual sugar from the higher sedimentary layers.
A theme is developing: a concoction of milk in all its forms. I’m about halfway through, but I can’t go on for fear of a surprise of cheese. Turns out this thing is a local favorite called a Churchill. The Costa Rican substitute for salt water taffy, maybe.