The friendly staff at MaggieMoo’s Ice Cream and Treatery churns dozens of creamy flavors fresh each day before enhancing frozen creations with inventive mix-ins and toppings. They power through shivers to fold nuts, candy, and fruit into more than 50 different ice-cream flavors. Aside from other avant-garde dessert offerings—which include ice-cream cupcakes—the staff slings frozen favorites including cones, creamy milkshakes, and ice-cream cakes.
From within a small, colorful stand conveniently located next to a Cary transit bus stop, Jitters Coffee’s baristas serve up organic, fair-trade coffees, coffee-flavored granitas, and fruit smoothies blended onsite. Staff members eschew automatic machines in favor of grinding espresso beans to order for each hand-crafted cappuccino, latte, or mocha. Decaffeinated, low-carb, and sentience-free options are also available.
Conveniently located in the 140-store Cary Towne Center mall, the DQ Treat Center offers a cool respite for shoppers tired of fitting-room lines and surly sales clerks. Celebrating its 25th year, the signature Blizzard's chunky charms are as inescapable as ever, with classic candies such as Butterfinger, Oreos, and Snickers and newer flavor options like Strawberry CheeseQuake blended to unmatched thickness with creamy soft serve ($3.19–$3.89). The Peanut Buster Parfait ($4.19) slathers vanilla ice cream in fudge and peanuts for an appealingly layered delight. This location harnesses the relentless power of the DQ Blizzard alongside the brightly colored grace and dignity of Orange Julius smoothies ($4.49) and fruit drinks ($3.19–$3.79) to create a sweet treat superpower.
A science lab calls to mind test tubes, bubbling flasks of chemicals, maniacally laughing men in white coats—but rarely ice cream. But that's exactly where Curt Jones, chairman and founder of Dippin' Dots, came upon the inspiration for the tiny flash-frozen beads of ice cream. A microbiologist, Jones spearheaded the flash-freezing process of cryogenic encapsulation, a method capable of trapping flavor and freshness.
Beginning as a retail shop in Lexington, Kentucky, the ice cream quickly began to quell the tantrums of Fortune 500 CEOs all over the country. Having won numerous awards since he created a new way to enjoy an old treat, Jones stays true to Dippin' Dots’ roots, making the ice cream at the company headquarters in Paducah, Kentucky. New additions to the Dippin' Dots family include Dots ‘n Cream, a treat similar to traditional ice cream.
For 25 years Lorie Murray worked as an IT professional. The whole while, she went home to craft progressively more and more intricate and eye-catching cakes in her own kitchen. She finally pulled together a team at Simply Cakes, LLC to pursue what she had realized was her true calling. Together, they craft custom cakes from scratch, drawing on backgrounds in art to decorate them with curlicues of frosting and buttercream.
Using natural ingredients such as real butter, fresh apples, raisins, pecans, and organic carrots, she and her coterie of decorators concoct desserts in flavors such as spice cake, coconut, banana, and french vanilla. In the bustling kitchen, they fill cupcakes and cakes with bavarian cream, key-lime frosting, irish cream mousse, and strawberries. Spatulas slipping busily through batter and frosting, they customize the look with any design imaginable, including 3D renditions of shoes, sports mascots, and Darth Vader’s head. They generally avoid using fondant, except when constructing particularly involved pieces.
Lorie also sculpts towering wedding cakes, whose terraces of flowers and curlicues of cream have earned her nods from Wedding Wire’s Bride’s Choice Awards for the last four consecutive years. She also designs cakes for other occasions, including anniversaries, birthdays, bar and bat mitzvahs, graduations, and the reintroduction of tiny plastic couples into the wild.