Chatting with Kreem Ice Cream owner Bianca Simonian is like unwrapping a gourmet dessert—you’re never quite sure what delightful surprise is coming next. From handcrafting espresso lavender ice cream to launching successful restaurants on two continents, Simonian’s journey is anything but ordinary.
Take this, for example:
“I was the personal chef of Lucy Lawless for a while. Yeah! She was so cool,” beams Simonian.
Did Xena: Warrior Princess ever visit Kreem? “No, because they moved back to New Zealand. That was before I went to Kuwait—so over ten years ago,” she adds with a grin.
Yes, Kuwait. But let’s start closer to home.
A Passion for Ice Cream Born in the Desert
Bianca grew up in Los Angeles, but she found her way to Palm Springs when her mother moved to the Coachella Valley.
“I was kind of tired of the LA scene, and I’m really close to my mom. I wanted, for once in my life, to live within driving distance of her.”
But something was missing.
“We’d want ice cream and couldn’t find anything artisanal or creative. It was all just kind of generic.”
That craving for something better sparked a dream she had nurtured for years: opening her own artisanal ice cream shop. And not just any shop—one that would be chef-driven, made from scratch, and infused with global flair.
A Culinary Journey Across Continents
Bianca is no stranger to hard work or culinary innovation.
“I did culinary school back in 2000, and I’ve been working in the industry since I was 15.”
Her resume includes apprenticeships under legendary British chef Marco Pierre White, a career in LA as a personal chef and caterer, and a bold leap into entrepreneurship in Kuwait.
“I knew I wanted to open a breakfast restaurant—American breakfast. Three months into living there, I found a location and got started. Two years later, I had a second one.”
For six years, Bianca ran restaurants in the Middle East, proving that vision and hustle translate across time zones and cultures. And when she returned to California, the timing was finally right for Kreem.
Kreem: A Hidden Gem in Palm Springs
Located just south of downtown at 170 E Palm Canyon Drive, Kreem is a small-batch, seasonal ice cream and coffee shop with a fiercely loyal local following. Nearly everything—from the almond milk to the rainbow confetti ice cream—is handmade in-house.
“This whole place, Kreem Ice Cream, was all built by hand—scratch to finish. I tiled the place myself!”
Flavors range from the inventive (like beet tarragon or earl grey honeycomb) to nostalgic favorites (cookie butter and vanilla bean), all made with premium ingredients and a commitment to creativity.
“I try to be as creative as I can without turning people off. We want it to feel cozy, approachable, and a little unexpected.”
A Cool Community Hub
While the location may be a little off the beaten path, that’s part of the charm.
“It becomes like a destination spot. It’s how you know people really want what you’re making.”
Simonian has built strong relationships with other small businesses in South Palm Springs, creating what she calls “a cool little pocket” of community and flavor.
And yes, the local response has been sweet.
“The community has been super-great. We’ve gotten to know so many of the locals and feel really connected.”
Whether you’re in the mood for a scoop of espresso lavender, a rich cold brew, or something unexpected like lemon ginger turmeric, Kreem offers an experience that’s as soulful as it is sweet.
170 E Palm Canyon Drive
📞 (760) 699-8129