Recognized by major publications such as Newsweek and the Washington Post, Herrell's takes an artisanal approach to ice cream that ensures a palate-pleasing combination of quality and freshness. Using the same ice-cream-making formula and whistling the same ice-cream-making tune developed by Steve Herrell more than 30 years ago, Herrell's sweet savants create their chilly concoctions in-store on a daily basis. Pop in to peruse the enormous array of spoonable specialties ($1.75–$4.70), starting with the store's standard ice cream in daily flavors, which might include maple walnut, malted vanilla, and cinnamon nutmeg, plus a limited selection of non-dairy and no-sugar-added ice creams for customers with restricted diets. Orange and raspberry sherbet or sorbets in flavors such as blueberry, cider, and mango appeal to the fruitly focused, and frozen yoguphiles can explore options such as citrus peach, espresso, and Dutch orange chocolate, an edible homage to the cocoa-dusted orange groves of Holland. Those who prefer never to let their mouth temperatures drop below boiling can also treat their taste buds to some cookie-dough pie ($2) or simply chug a 10-ounce jar of Herrell's scratch-made sundae-smothering hot fudge ($6.95).