New Review: The Ice Cream Place
Gelato’s hot, and frozen yogurt is making a comeback. But there’s always room for ice cream.
Gelato’s hot, and frozen yogurt is making a comeback. But there’s always room for ice cream. Owner Jerry Connell wanted a place where his grandkids could hang out, so he opened The Ice Cream Place, where he imports award-winning ice cream from The Ice Cream Club in Florida. It has 14 percent butterfat—richer than the cheap supermarket brands, but lower than Häagen-Dazs’ super-premium 16 percent, so it’s not as sticky and dense. They use the old-fashioned “batch” method to process the milk, producing a truly homemade taste. But enough about all that. How about the 30-plus flavors: “Mackinac fudge,” butter pecan ice cream with fudge-covered pecans and butter pecan fudge swirl; “Calypso crunch,” chocolate ice cream with peanut-butter “weave” and peanut butter-filled chocolate-covered pretzels; and “bear claw,” dark chocolate ice cream with thick ribbons of caramel and chocolate-covered cashews. Let me hear you scream. 1957 W. Southlake Blvd., No. 150, Southlake. 817-749-0888.