Ice Cream Indulgences Around Li’l Rhody
Rhode Island Is Rich with Ice Cream Confections to Satisfy All Appetites
Got a hankering for ice cream? That’s no surprise: One recent survey ranks Rhode Island 10th nationwide in ice cream consumption; another ranks us second, trailed by Massachusetts (#4), Connecticut (#6) and New Hampshire (#9).
Regardless of your ice cream preferences, Rhode Island is fat with year-round and seasonal venues.
In Providence, ice cream aficionados flock to Three Sisters, previous home to the ice cream vendor Maximillian’s. Located on Hope Street, Three Sisters—named in honor of owner Michael Stern’s three daughters— purchases its 16% butterfat ice cream base from S.B. Winsor Dairy in Johnston.
Stern, who trains his staff members in the intricacies of ice cream making, says that most recipes were developed over the years, including Kulfi—an intoxicatingly delicious mélange of freshly ground cardamom, cinnamon, pistachios and almond extract (one of this author’s favorites)—and Dirty Garden Mint, with natural mint and chopped dark chocolate.
In homage to the old Maximillian’s owner, Max’s Mud Pie remains on the menu, which includes some 20 or so flavors. A few other recipes date back to Maximillian’s, says Stern, including one for its chocolate ice cream, which calls for high-quality cocoa powder rather than inexpensive chocolate syrup.
Local New Harvest Coffee roasters’ fair trade beans flavor Fair Trade Coffee ice cream, and Providence-based Virginia & Spanish Peanut Co.’s pecans are used in Pecan Praline Swirl, one of Three Sisters’ “special” rotating flavors. Of Strawberry Basil, another special flavor, Stern says, “We’ll see how people like it; if they do, we’ll keep making it.”
1074 Hope St., Providence
ThreeSistersRI.com
Since May 2017, the husband-and-wife team of Warren and Jess Sternberg have been dishing up ice creams and frozen yogurts in their cozy East Greenwich store, Clementine’s. Named after their beloved chocolate Labrador who died in 2017, Clementine’s incorporates flavor extracts onsite and add-ins to its ice cream base, which comes from Oakhurst Dairy in Portland, Maine. Clementine’s satisfies all appetites with four-ounce, eight-ounce and 12-ounce cups; and homemade waffle cones and cups.
While Cookie Dough is far and away the customers’ favorite, Jess chooses Oatmeal Cookie and Warren prefers Coffee Heath Bar. Warren says, “Cadbury Egg, with mini Cadbury eggs mixed into a vanilla base, was a huge hit, and Chocolate Covered Espresso Beans and Red Velvet Cheesecake in April were other off-menu flavors.” While Clementine’s scoops up several permanent flavors, including Bubblegum and Pistachio, decadent off-menu flavors keep things fresh and surprising.
“We really try to focus on the creaminess; our ice cream’s 16% butterfat makes it rich and creamy ... you can tell the difference,” says Warren, who worked at Brickley’s growing up and always dreamt of owning a homemade ice cream shop. “We love getting to know local families and meeting visitors who come throughout the summer,” he adds. Clementine’s also offers a dog-friendly frozen yogurt with fresh bananas and annually raises funds for area pet shelters.
2934 S. County Trail, East Greenwich
ClementinesEG.com
Founded in 1930, family-owned Warwick Ice Cream Company makes its ice cream from scratch in Warwick, with milk and cream from New England dairy farms. With a slogan of “From cow to cone,” Warwick Ice Cream makes some 2,000 to 3,000 gallons of liquid ice cream mix, every day, which makes some 4,000 to 5,000 gallons of ice cream. “It’s not just ice cream; it brings you back to a moment in time,” says Thomas Bucci, a fourth-generation family member and manager. The company sells its pints through Whole Foods, Stop & Shop and other local markets.
The Blizzard of ‘78 is a mélange of whole roasted almonds and chocolate chunks buried in coconut ice cream; Coffee Milk & Cookies and Coffee Milk both use Autocrat Coffee Syrup; and Del’s Lemon incorporates the iconic Del’s lemonade. In 2018, Moonstone Beach Vanilla won first place in the Ice Cream Throwdown. Every Child, Every Day is a new flavor: rich chocolate ice cream with local Anchor Toffee and salted caramel swirl, co-branded with Hasbro Children’s Hospital to support the hospital’s capital fundraising campaign. “For every pint [of that flavor sold], we’ll donate $1,” says Bucci.
With plans to start selling into Shaw’s later this year, Warwick Ice Cream has not yet committed to a storefront venue … but who knows what the future holds?
At grocery stores and markets around Rhode Island
WarwickIceCreamCo.com
Still searching for more ice cream options? Check out page 57 for other flavor-filled ice cream choices.
Additional Flavors
COLD FUSION GELATO
Cold Fusion Gelato’s sorbet and gelato bases come from Bliss Dairy in Attleboro, Massachusetts. With a seasonal storefront in Newport, Cold Fusion Gelato is also available at Whole Foods (in pints), several Rhode Island restaurants and Block Island shops. Keeping it seasonal and fresh, Cold Fusion Gelato will offer Strawberry Lemonade Sorbet and Toffee Crunch this summer, along with its regular repertoire of two dozen or so flavors. Sorbets are fruit-filled; the shop encourages frequent taste-tests.
389 Thames St., Newport
ColdFusionGelato.com
BARON'S (FORMERLY BRICKLEY’S) ICE CREAM
Nine chocolate- and 13 fruit-themed flavors dominate the lineup of Baron’s Ice Cream’s offerings; Chocolate Chocolate Chunk, Malted Milk Ball and Mint Oreo, among others, tempt chocolate addicts, while Lemon, Orange Pineapple and Pumpkin are among the fruit-flavored delights. Long lines, which move quickly, are a testament to Baron’s long-held popularity. After a full beach day, relishing a locally made Baron’s treat at the Narragansett store’s picnic tables is a beloved tradition.
921 Boston Neck Rd., Narragansett
322 Main St., Wakefield
@BrickleysIceCream on Facebook and Instagram
GRAY’S
Another Rhode Island ice cream institution, Gray’s has earned plenty of recognition, including nationally. Its fall and winter seasonal flavors of Pumpkin and Eggnog, respectively, are beloved by many loyal customers who line up 365 days a year (because “ice cream is good every day”) at Gray’s. Thirty regular ice cream flavors, from Black Raspberry and Blueberry to Strawberry Cheesecake and Vanilla, tempt everyone lacking willpower; others may opt for a choice of seven frozen yogurts or four seasonal fruit sorbets.
16 East Rd., Tiverton Four Corners
GraysIceCream.com
THE ICE CREAM BARN
Take a short drive to Swansea to visit The Ice Cream Barn, which makes onsite traditional flavors as well as Green Tea & Honeycomb frozen yogurt, Apple Crisp and Cranberry Jubilee ice creams, sundaes, banana splits and “barn-made” waffle and gluten-free cones. Come with an appetite for the ample portions; a small cone is two generous scoops. S.B. Winsor in Johnston pasteurizes and homogenizes milk from the store’s dairy cows.
289 Locust St., Swansea, Massachusetts
IceCreamBarn.com
TRICYCLE ICE CREAM
Now with a storefront operation and product-packed tricycles visiting farmers markets in Providence and Newport, Tricycle Ice Cream’s ice-cream drumsticks and tacos and sorbet push-pops are selling like hotcakes. Organic milk is pasteurized in small batches locally; the 14% butterfat contributes to the ice creams’ rich, creamy and creative flavor combos. They seek out many locally sourced ingredients, including Dave’s Coffee and Proclamation Ale; don’t miss the new flavor offerings each week.
70 Battey St., Providence (and check website for farmers markets)
TricycleIceCream.com
