Ever since Baskin Robbins first began its dessert fashion show in 1953, more than 1,000 original flavors have sauntered across the nation's tongue runways, 31 at a time. With the ice creamery's iconic pink sampling spoons as your guide, taste-test as many as you like until you find the flavor that gives your soul a back rub, whether it's a classic flavor single scoop ($2.29 +) of rocky road or a seasonal scoop of Love Potion #31 (white chocolate and raspberry ice cream loaded with raspberry-filled chocolate hearts) and America's birthday cake. Otherwise, keep it simple and bury your face within the flavor of the month—Lucky Mint. The ice-alchemists at Baskin Robbins can also transmute their ice cream and sherbet into drinkable desserts such as floats, freezes, and shakes ($3.99 +). Noble chocolate chips donate their bodies to ice-cream-swirled science in the premium-churned chocolate chip shake, and custom floats let treatsters plunge scoops of their favorite ice cream into a fizzy soda-pop bath.
Melding the refreshing iciness of the polar ice caps with the sweet bounty of the fruit market, each cup of berrybody frozen yogurt takes taste buds on a globe-trekking journey of refreshment. Made only with natural ingredients and full of healthy nutrients and probiotics, berrybody yogurt is nonfat, contains less than 20 calories per ounce, and is much tastier than gnawing on a crabgrass salad or frozen crab-icicle. Visitors can savor original tart or green tea frozen-yogurt flavors available in small ($3.75), medium ($4.75), or large ($5.95) sizes. Crown your treat with three of 30 available toppings, such as watermelon, coconut, blueberries, and Oreos. New yogurt flavors are available every week for “Flavor Friday,” and patrons can also treat themselves to additional menu items such as the sippable blender ($6.95) or spoonable blast ($5.95).
Perhaps it’s the dining room’s glittering chandeliers that make diners feel as though they’ve stepped back in time, or maybe it’s the silver tea sets displayed atop baroque-style tables that bring to mind a bygone era. Though it’s difficult to single out the one element of First Ladies Tea Parlor that transports diners to the past, it’s evident that owner KJ Jordan has realized her vision. KJ’s passion for all things old-timey manifests itself in the parlor’s varied schedule of events, from historic fashion shows and presentations by authors and historical interpreters to speakeasy dinners that keep the spirit of the 1920s alive via live jazz and free admission for ghosts. Away from the sun-dappled dining room, chef Gabby Bauman and her culinary crew bustle about the kitchen whipping up light lunches featuring entrees named after first ladies, including the Lady Dolley sandwich filled with roasted turkey and avocado and the Lady Betty salad dappled with salmon fillet and apricot-ginger dressing.
Taste & See Cakery's confection crafters quell the incessant chatter of sweet teeth with an array of gourmet noshes that include cupcakes and cakes, pleasing palates with a rotating array of classic and inventive flavors. The peanut-butter-and-jelly cupcake whisks nibblers back to a simpler time with a crustless peanut-butter-cake base, grape-jelly filling, and a crown of peanut-butter icing, making the dessert worth more than 10 fruit roll-ups or 25 handfuls of tomato soup on the cafeteria-lunch markets. Velvety coffee and caramel serenade taste buds in the dulce de leche cupcake, and a 24 Carrot cupcake gilds palates with a rich patina of cake made from fresh carrots and snowy cream-cheese icing gathered from the hives of frosting-loving bees. Call ahead to place a custom order that mixes and matches flavors.
The friendly staff at MaggieMoo's 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 ice-cream varieties such as chocolate banana, and sprinkle sugary toppings over ice-cream pizzas, one of MaggieMoo's signature creations. 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.
Occasional appearances by Miss Maggie Moo, the business's iconic cow, delight customers. She also lends her services to fundraising efforts for local schools and charities.
Founded by ice-cream enthusiasts Donald and Susan Sutherland in 1988, Cold Stone Creamery has grown to more than 1,400 locations across North America. Each day, the shop's scoopers mix up fresh batches of ice cream, sorbet, and yogurt, which are served by the scoop, piled high in sundaes and fresh-made waffle bowls, and blended into shakes. After customers choose their desired flavor, the staffers toss the chilly goodness upon a slab of frozen granite and fold in a smorgasbord of candy, nuts, and fruit to achieve the ideal ice-cream-to-add-in ratio. Customers can dream up their own creations or opt for a Signature Masterpiece, sampling one of more than 11.5 million possible flavor combinations, which still await a brave conqueror to unlock them all.