The Plush Horse began making ice cream in 1937, and clearly hasn’t skipped a beat since then—the nostalgically decorated treat shop recently nabbed a spot on Gayot’s Top 10 Chicago Ice Cream Restaurants of 2012. More than 40 ice-cream flavors, from standbys such as cotton candy and brownie batter to limited edition and seasonal flavors such as root beer top cones, crown banana splits, and blend into shakes and malts. And that’s just the ice cream—The Plush horse also scoops and serves sorbet, yogurt, sherbet, and gelato for those who want lighter treats, are on special diets, or screamed for ice cream excessively at a young age. Sweetness also comes in the form of coffee drinks, custom cakes and pies, and fruit smoothies.
Sixty years has seen Tastee Freez transform from a cozy two-man operation to a gargantuan national franchise, with more than 100 locations decorating the United States like sprinkles. The menu is casual but diverse, ranging from cheeseburgers and corn dogs to frothy shakes and 97% fat-free ice cream, which can be customized with candies and fresh fruit. Patrons may also request one of Tastee's signature Freezees available in flavors such as oreo, butterfinger, and reese's pieces.
When Debbi Fields opened the first Mrs. Fields in 1977, it wasn’t all sunshine and cookies. Between her lack of business experience and the unorthodox business model—selling only cookies—not many people believed in her. More than 30 years and a global franchise later, it’s safe to say the doubters are eating their words, at least when they're not busy stuffing their faces with one of Debbi's signature semisweet chocolate chip or oatmeal raisin and walnut cookies.
The wild popularity of Mrs. Fields's cookies can be attributed to the richness of their basic ingredients: real butter, whole eggs, and special blends of chocolate. Classic flavors include chewy fudge, peanut butter, and white chocolate macadamia, and seasonal flavors complement the lineup throughout the year. Select varieties can also be made into cookie cakes of various sizes and shapes that add a delicious twist to any celebration or milk-truck spill.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers? exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location?s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.