Sno-Ball Mania founders Sharon and Erik fell in love around a Vegas blackjack table. When the couple eventually settled in Nevada, Erik missed the unique shaved-ice "snowballs" of his native Baltimore, and the pair began drizzling scoops with marshmallow—a Baltimore tradition—in 2012. Today, Sno-Balls in more than 100 flavors, such as tangerine, red-velvet cake, and even dill sweet pickle, join other frozen confections at their Henderson shop, such as scoops of strawberry ice cream and milkshakes in scores of flavor combinations.
At Sweet Addiction, 13 types of cookies plus 24 ice-cream flavors equal plenty of combinations of colorful ice cream sandwiches. The staff scoops fresh butter-pecan, birthday-cake, bubblegum, and cherry-chip ice cream and ladles the creamy treats between two homemade chocolate chip, snickerdoodle, brownie, or mint-chocolate cookies. For those who prefer ordering á la carte, the staff sells cookies by the baker’s dozen and serves ice cream by the scoop, in sundaes, in root-beer floats, or directly into the gloves of offseason MLB pitchers.
12 varieties of frozen yogurt rotate within the six self-serve machines equipped against Endless Swirl’s tiled wall. Ranging from cinnamon roll and toasted coconut to gluten-free apple pie, each flavor can be enjoyed solo or crowned with goodies from the toppings bar. Besides plenty of fresh fruit, those fixings include yellow cookie dough bites and gummy worms. To complement each yogurt treat, Endless Swirl stocks plenty warm beverages, including coffee and hot chocolate.
Pura Vida Bakery & Bystro chef and owner Mayra Trabulse has one goal: to create compassionate cuisine with a level of flavor that reflects her diverse cultural background. As she shared with Katherine Fernelius of Vegas Seven, Mayra is half Lebanese and half Cuban, and was born and raised in Mexico City. After moving to Las Vegas and attending community college, Mayra found herself unfulfilled. She decided to relocate to Florida, where she began to explore the politics of eating and her own relationship with food. She founded a catering business and became a private vegan chef before returning once more to Las Vegas to share her signature Caribbean- and Southwest-inspired dishes with Nevadans.
Mayra incorporated the Spanish phrase "pura vida" into the moniker of her eatery because it's a greeting or a farewell that can signify a sense of community and enjoying life slowly. That's exactly what she wants diners to feel at the restaurant, where she uses local, organic, fair-trade ingredients and incorporates macrobiotic, Ayurvedic, and raw-food principles in her low-temperature cooking. Mayra enhances her creations with unrefined oils and sweeteners and grinds whole spices for maximum flavor. Boasting a designated gluten-free area of her kitchen, she can cater to most any dietary restriction—Vanessa Meier of The Green Girl Next Door blog described how Mayra composed custom, on-the-fly dishes that were "beautiful and clearly prepared with so much love" for her and her husband.
And Meier isn't the only critic to take note of the blossoming restaurant: it earned Las Vegas Weekly’s 2012 Best Vegan Eating award and was named the Las Vegas Review-Journal’s Dining Pick of the Week in October 2012. Mayra and her team also cater special events and bake custom vegan wedding cakes for couples being married by an Elvis wearing faux-blue-suede shoes.
Since 2005, the Las Vegas-based The Cupcakery's expert bakers have crafted nearly 40 innovative flavors. Their one constant? Well, besides everything always being delicious, they always use 100% fresh butter and cream cheese in their creations.
The Cupcakery's shortening-free selection caters to a pretty wide range of sweet teeth. If you're the mood for something elegant, try the champagne frosting that drenches the Kir Royale's raspberry cake. Want something a bit more refreshing? Look no further than the Grasshopper, a chocolate cake coated in mint-chocolate buttercream frosting. The baking crew is continuously experimenting, which explains their bizarre custom creations. Recent triumphs include tuxedoed cake pops, baby-shower assortments, and edible stilettos that offer much more support than real heels. Customers on any budget can also celebrate nuptials with a wedding cake, whether it be free from gluten or sugar. The Cupcakery will deliver to the entire Vegas valley.
Cake artist Sonya Washington has seen a lot in the last 30 years. She left behind a corporate position to pursue her confectionary dream, and even spent nine months homeless while working to save her fledgling sweet shop. But all those trials are behind her, and they’ve paid off.
With educational certificates in cake decoration and pastry design, Sonya and her business have become so successful that she gives away more than 10,000 mini cupcakes annually, either to charity or as samples. She trains new generations of sweets makers with daily classes, which cover topics including baking for couples, advanced cupcake creation, and how to spot counterfeit buttercream frosting that is actually just gold. While waiting to pick up cake pops in gluten-free or sugar-free configurations, patrons press their noses against glass to peer at Sonya’s cakes, which have included some shaped like guitars, cars, and hats.