PANHANDLE CONE

Unlike many, many other food items, ice cream isn’t something one can simply whip up on a whim. Creating ice cream correctly involves specialty equipment, top-shelf ingredients and experience, combined with the time it takes to evolve sugar and cream into a batch of lickable, spoonable, frozen delightfulness. Call it a labor of love at all three Panhandle Cone & Coffee locations in North Idaho.

“Our goal is to be the world’s best small-town ice cream experience,” says Jason Dillon, who co-founded Panhandle Cone and Coffee in Sandpoint with his wife, Stephanie, in 2015.

In 2019, as their young adult children were transitioning to University of Idaho, the Dillons opened a second shop in Moscow, followed by a third space in