The origin of rolled ice cream is said to be traced to 2009 Thailand, and by 2015 it had hit the east coast of the United States. That same year, Louis Kim was talking to a New York friend, who suggested that they go into the business together. Kim’s idea was to take the trend a step further by tapping into the advantage of California’s dairies and using organic ingredients, as well as less sugar to create his ice cream. He spent months developing recipes.“I saw the potential,” Kim said. “New York and Manhattan are for visitors, travelers, but L.A., especially Southern Californians, they’re so picky for organic ingredients.”Kim opened Holy Roly Ice Cream in Los Angeles in 2017 and a second store in Arcadia in June 2018. And of course, there’s the taste, but part of the fun of rolled ice cream is watching it being made.