Miami’s most legendary Cuban eatery, Versailles, is teaming up with one of the trendiest ice cream spots in the city, Kith Treats, for an exclusive and drool-worthy collaboration. The partnership will introduce two limited-edition ice cream flavors inspired by the beloved Cuban restaurant’s most iconic offerings: pastelitos de guayaba and cortaditos.
This collaboration is part of Kith Treats’ Heritage Program, a celebration of historic food establishments with deep roots in their communities. Previous participants in the program include famous institutions like Apple Pan in Los Angeles and Veniero’s Bakery in New York City. With this latest partnership, Kith Treats honors the long-standing history of Versailles, a staple of Miami’s Cuban culinary scene since its opening in 1971.
Two Unique Ice Cream Creations Inspired by Versailles’ Favorites
The two new ice cream flavors highlight some of Versailles’ most iconic dishes:
The Versailles
A unique blend of guava and cheese pastelitos, Cap’n Crunch cereal, and cheesecake bites swirled into Kith Treats’ signature vanilla ice cream.
The Cortadito
Inspired by the classic Cuban coffee slush, this flavor features a Golden Grahams-infused milkshake base, topped with buttered Cuban bread for a sweet yet savory experience.
These creations promise to take diners on a nostalgic taste journey while fusing the traditional flavors of Versailles with modern ice cream innovation.
When and Where to Try These Limited-Time Specials
The exclusive flavors will make their debut at the Versailles restaurant in Miami on Thursday, December 12, from 5 p.m. to 9 p.m. Following this debut, they will be available at Kith Treats’ Miami Design District and Miami Beach locations from Friday, December 13, through Sunday, December 22.
In addition to celebrating a cultural culinary icon, this partnership supports a good cause. A portion of the proceeds from these ice cream specials will be donated to One Love Community Fridge, an initiative working to combat food insecurity in underserved communities.
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