4 minute read
Edible Traditions
Here’s The Scoop
Where to chill out with fabulous frosty treats
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BY AMY LYNCH
When summertime temperatures start to swelter, ice cream purveyors are ready to cool customers down by cup and by cone. Here are some of the top spots in the city (and beyond) to find ice cream of the homemade, artisan and organic variety:
Try Lick’s artisan ice cream in an organic waffle cone. Photo courtesy of Lick.
The Dairy Bar at Traders Point Creamery
Scooping up icy delights made with 100% grass-fed milk and cream, the Dairy Bar at Traders Point is a must-stop during any trip to the creamery. Vanilla is TPC’s bestseller, closely trailed by dark chocolate and creamy caramel flavors, any of which are ideal as a sundae base or heavenly atop a slice of homemade pie. Customers swear by the creamery’s milkshakes and fruit smoothies, just-right blended combinations of the best organic products the farm has to offer. The Dairy Bar is open daily from 11am to 5pm; seats tend to get scarce during Friday farmers’ market hours, but shoppers can grab pints to go from the onsite farm store and Loft restaurant.
Details: 9101 Moore Rd.; 317-733-1700; tpforganics.com
Lick
Since founding Lick in 2010, sisters Kelly Beerbower and Meredith Kong have garnered lots of word-of-mouth buzz for their herb-and-spice-infused artisan ice creams at the Broad Ripple and Indy Winter farmers’ markets (local distributors like MacNiven’s and Eggshell Bistro are just two local establishments that carry the company’s organic products). Creative flavor combinations are where the whole operation shines brightest—think epicurean interminglings like milk chocolate goat cheese, honey lavender, candied pecan gorgonzola and Toffee Wee Mac made with Sun King Scottish ale.
Details: Various outlets; lickicecream.tumblr.com
Broad Ripple Blackberry is a favorite flavor at BRICS on the Monon Trail. Photo by Nathan DuBow.
Ludwig Farmstead Creamery
Expanding upon a recently launched line of raw-milk cheeses, Zionsville dairy king Fons Smits has now introduced a dreamy dark chocolate ice cream he has developed for Ludwig Farmstead Creamery, with vanilla and additional flavors on the way. Fons puts the spotlight on fresh, natural flavors by focusing on just a few select high-quality ingredients and eschewing stabilizers. And, because his ice cream isn’t whipped with air, each densely delicious scoop packs a seriously satisfying punch. Fons’ fans can currently find his creamy creations at Patrick’s Kitchen and Drinks in Zionsville, with more distribution outlets to come.
Details: Various outlets; ludwigfarmsteadcreamery.com
BRICS
Since 2010, the Monon Trail–adjacent Broad Ripple Ice Cream Station has made its home in the charming historic Monon Railway Station, formerly the Whistle Stop. South Haven, Michigan–based Sherman’s supplies the ice creams, and the spacious deck makes a perfect perch for people watching over generous scoops of fudge-rippled yellow cake batter or Broad Ripple Blackberry. (Frozen yogurt, lactose-free and soy milk selections are also available.) For customers who can’t settle on one of the three dozen or so tempting flavors, the “Tour de BRICS” sampler provides scoops of any four. Bonus: BRICS follows sustainable business practices by offering fairtrade coffees and teas, using recyclable paper products and serving ice cream in reusable ceramic dishes with metal spoons.
Details: 901 E. 64th St.: 317-257-5757; bricsindy.com
Auntie Em’s Frozen Custard and Cupcakes
At the opposite end of the Monon in Carmel’s Arts and Design District, newcomer Auntie Em’s is quickly gaining a fan base for its secret-family-recipe frozen custard and homemade waffle cones. The shop opened last September and offers a rotating selection of at least eight flavors daily. Chocolate and vanilla are always on the menu, but black raspberry and lemon are also proving popular choices. In addition to cups and cones, Auntie Em’s serves cookie sandwiches, flavored Cokes made to order and “torpedoes”—sinfully good custard confections with a choice of mix-ins blended right in.
Details: 111 W. Main St., Ste. 130, Carmel; 317-846-4100, auntieemscustard.com
The Chocolate Moose
This venerable Bloomington ice cream stand draws a steady line of customers on summer nights, who walk away with giant fist-sized scoops, tall torches of soft-serve, sundaes, parfaits and candy-studded Blizzes.
If dairy is a deal breaker for you, the Chocolate Moose has you covered with vegan ice cream in chocolate, vanilla, strawberry and cinnamon sugar, just the first of the new flavors planned for this summer. The homemade dairy-free batches get their creaminess from coconut milk, and almond milk is used to make a shake or a Blizz.
On the other end of the spectrum is another new arrival: sausage ice cream. Yes, sage-andmaple sausage from a local butcher is really simmered in milk to impart it with flavor. Try a scoop on top of a vegan breakfast waffle at the Bloomington Community Farmers’ Market on Saturdays.
