Brick columns topped with ivory triangles ascend over the Greensboro Scoop Shop's sprawling outdoor patio, a spread the eponymous Ben and Jerry could never have imagined when they slung their first scoop from a ramshackle gas station in 1978. Although renowned for flagship flavors such as Chunky Monkey and chocolate fudge brownie, Ben & Jerry's vaulted itself into the upper echelon of ice cream with playful, candy-studded concoctions named after celebrities, such as Jimmy Fallon, Stephen Colbert, and Jerry Garcia. Velvety scoops can be reimagined as ice-cream cakes or drizzled in fudge and nuts to forge towering sundaes that patrons can chase with strawberry-cheesecake milkshakes, an ideal treat for those born with a straw proboscis.
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.
Though high-school teacher Jason Knight had an “entrepreneurial spirit” and dreamed of opening a cookie and ice cream parlor, he also didn’t know “anything about making ice cream,” as he once explained to the Winston-Salem Journal. Intrigued by his friend’s dream and eager to support him on this endeavor, Edgar Everett—a chiropractor by trade—joined forces with his college pal, and the two immersed themselves in all things sweet, from ice-cream-making seminars to baking classes; thus Cookies + Cream was born, sating sweet cravings with batches of freshly baked cookies and housemade ice cream.
In the years since handing a freshly minted waffle cone to his first customer, Jason has spent countless hours perfecting the recipes for 45 different flavors of ice cream, including inventive options such as banana macadamia chip, cinnamon stick, and caramel latte. Warm, fragrant clouds of baked cookies and brownies escape the kitchen and flood the shop, and milkshakes and sundaes cool down mouths overheated from fielding crank phone calls from auctioneers. Guests can get their treats to go or snuggle into the seating area as they sip their coffees and plug into the shop’s free WiFi. Jason and Edgar also host fundraising events on a regular basis. For example, Doggy Day is a benefit for Stepping Stones Canine Rescue replete with doggy ice cream, face painting, and pet caricature drawings for pups able to laugh at the size of their snouts.
Each Bagel Station bagel is formed by hand from scratch using fresh ingredients, then cooked the authentic Brooklyn way: first boiled, then baked. The original Bagel Station offers 18 varieties, while Bagel Station II stocks 16 flavors. Accompany a cinnamon raisin, poppy seed, or chocolate chip circlebread ($.89 each/$8.81 for a baker's dozen) with sweet and savory toppings such as honey butter ($1.60 including bagel), scallion cream cheese ($2.60), or breakfasty melted cheese ($2.65). Bagelccessories include bagel chips ($1.99 per bag), muffins ($1.50), and scones ($1.69).
Once upon a time somebody thought, I wonder if there could be a way to make a richer, thicker, ice cream - so premium that we would even have to call it something different, like "kustard". and if there is, what if we could make popcorn and hot dogs and other tasty treats the very same way? And if we could, what if we did?
Café Roche is a locally owned and independently operated coffee shop devoted to delicious café fare and sustainable business practices. The coffee is organic, shade-grown, and direct trade whenever possible, and the ice cream is all-natural and sourced from grass-fed cows at Homeland Creamery in Julian. Wake up sweetly with an espresso-anchored crème brûlée cortado, glazed with raw sugar and caramelized with a blow torch ($2.99), rise simply with a large drip coffee ($2.04), or jolt awake briskly with an iced beverage. Ice cream ($2.99 for one scoop, $3.99 for three) comes in a variety of flavors, such as blueberry, butter pecan, and vanilla, and a java milkshake caffeinates a sweet tooth with a shot of espresso ($4.99–$5.99).