We love all food with a fiery passion, but there is something extra happy-making about ice cream (and gelato, sorbet, fro-yo, milkshakes, sundaes…). Ice cream is good for the soul. We happen to carry an awesome, delicious cornucopia of ice cream. If you’re going to indulge, don’t just settle for any ol’ pint. Here are some sweet, sweet options to make any day a whole lot better.
Graeter’s Ice Cream
Graeter’s puts everyday ice cream to shame. You’ve got to try it as soon as you possibly can. For the past 140 years this Cincinnati institution has made ice cream the same way – using the French Pot process. They make ice cream two gallons at a time. The result—unreal creaminess. Even the chocolate chips are high quality. They just started to make gelato too…an overload of tastiness.
Häagen-Dazs makes gelato!! = proof life is good. Smooth as silk. Ingredients like Madagascar vanilla, Brazilian coffee, San Francisco sea salt, Oregon cherries, and South African lemons make for spot-on flavors.
Fresh, organic ingredients only. Simple, perfect: milk, cream, sugar and eggs, sweetened with evaporated cane juice. No artificial colorings, flavors, stabilizers, or corn syrup in sight. Made in Petaluma, California, with milk sourced a mere 17 miles away.
Gifford’s Ice Cream
Incredible ice cream from a small Maine town. A true family biz born from an ice cream cart. Only the freshest ingredients—milk from Maine family dairy farms, fresh fruits like wild Maine, premium chocolates, all natural syrups, the finest nuts and berries, and imported vanilla beans. Super-rich, not for the faint of heart.
Adirondack Ice Cream
Handmade, from scratch, with super pure ingredients. “The closer to the cow you are,” he says, “the better it’s going to taste,” says Adirondack founder Paul Nasrani, who started making ice cream from his tiny Manhattan apartment. All of the milk and cream comes from nine small family farms located in the Hudson Valley. More importantly: this is seriously good ice cream.