Bourbon Toffee at What's the Scoop?
The Ostrovsky family just opened their scoop shop at the end of June, and this flavor quickly became a bestseller. Large chunks of homemade toffee permeate an ice cream base containing Maker’s Mark bourbon. A thin layer of chocolate coats each toffee piece, and chocolate remnants break off for added texture contrasts. Because all ice creams here are made with liquid nitrogen, fewer ice crystals form, and the customer experiences more intense flavors.
Fresh Mint Flake at Ruby Jewel
Owner Lisa Herlinger-Esco’s mint ice cream uses locally grown mint and gets a generous drizzle of dark chocolate. The chocolate hardens and gets incorporated, scattering millions of tiny pieces throughout every scoop like confetti. The explosive minty experience will leave a permanent impression on your palate.
Kahlua Marble at Rose's Ice Cream
To make this ice cream, chocolate sauce and Kahlua coffee liqueur are added to a caramel-flavored base. Any off-putting alcohol taste from the Kahlua disappears during the ice cream-making process. The satisfying mocha flavors make it one of Rose’s most popular selections. ($2.75/1 scoop).
Oatmeal and Brown Sugar at Scoop Handmade Ice Cream
Owner Amanda Rhoads uses uncooked oats to provide a pleasing texture contrast in this creamy treat. This dessert-y ice cream has a controlled sweetness, thanks to the velvety, caramelized brown sugar.
Fiery Chocolate at Cool Moon Ice Cream
If you want some “sweet heat,” this flavor is for you. The ice cream base uses quality Belgian chocolate, forming a rich, creamy consistency. There is just enough ground cayenne pepper and cinnamon mixed in that you get a pleasurable heat on the back of your throat. ($3.70/regular)