Every day, Rita's serves up fresh, fruitified Italian ice ($2.39 for a regular) in more than 30 flavors, with sugar-free, fat-free, cholesterol-free, and trans-fat-free ices available. Achieve Ty Cobb–like levels of coolness with the Georgia peach ice, get caught in the rain of the refreshing piña colada, or visit the Sunshine State without leaving the comforts of your bomb shelter with the Florida orange. Other flavors include strawberry, root beer, Swedish Fish, chocolate chocolate chip, vanilla, key lime, the unearthly RitaBerrious (formerly Mystery Ice), and even a Peeps flavor. All ices are served within 36 hours of mixing, ensuring that Rita's customers are getting drinks as pure as the driven Technicolor snow.
Tropical Ice Cream Cafe has been serving up scoops of frozen delight for the past 25 years. The shop strives to serve the diverse population of the Washington Metropolitan Area, offering up a large menu of homemade ice-cream concoctions laden with exotic fruits. A tropical fruit catalogue is even available for customers who may think a soursop is a highly absorbent towel sold on the television. Sample previously unknown ice-cream flavors such as guava, mangoberry, lychee, and papaya, or premium traditional flavors that run the gamut from mint chocolate chip and rum raisin to apple pie and Guinness. All ice cream is made with the freshest ingredients available.
Since opening their first location in 1996, Robeks' associates and franchise owners across the country have been passionate about the benefits of healthier eating, and what they can do to help guests maintain active and healthy lifestyles, all through portable smoothies. Customers can step up to the counter and order from a menu of fresh, premium ingredients in unique, made-to-order combinations. Robeks Premium Fruit Smoothies aims to create innovative ways to reach the daily recommended 9-13 servings of fruits and vegetables without compromising on flavor. Each Robeks Premium Fruit Smoothies location makes a concerted effort to support the neighborhood it resides in, through local organizations, such as Save the Children.
CakeLove's baking staff, led by owner and Food Network's Sugar Rush host Warren Brown, specializes in cupcakes and cakes, baking batches from scratch daily with fresh, natural butter, sugar, eggs, and more. Each location's rotating selection of vanilla, chocolate, red-velvet, banana, carrot, and pumpkin cake bases is smothered with a variety of flavored buttercreams. Chocoholics can silence grumbling sweet tooths with creative concoctions like Cynthia's sin (chocolate cake dipped in chocolate ganache, topped with peanut butter buttercream, drizzled with chocolate and caramel, and sprinkled with candied peanuts), while those longing for a tropical getaway can abduct their tongue to a farflung locale with the lime on the coconut (shredded coconut and lime zest on a vanilla cupcake with lime buttercream). Cupcakes are $3.25 each, $19.50 for a half dozen, and $39 for a baker's dozen. Other sweet forms of gourmet baked goods ($2–$5), as well as the bakery's six-inch to 12-inch layer cakes ($25–$130), can sugary-up birthdays or candy-coat a van full of Shriner cars.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers––homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.