Carnival Barker’s latest graphic tee reads, “Give me ice cream or give me death.” It’s a motto owner Aaron Barker churns by, as it took him only a little over a year to propel his frozen dairy dynasty from a small Kickstarter to award winning retail storefront. Barker truly started from the bottom with no funding and is now set to open his second retail location in early 2015. He uses zero high fructose corn syrup, zero artificial flavors, zero preservatives, and a lifetime’s worth of passion to make his unique scoops.Full Story
Avocado & chocolate, lemon liqueur & vanilla coconut yogurt, chocolate & wine, fig & vanilla bean, wine & fruit. Popsicles can be so much more than juice.Full Story
One-ingredient ice cream and homemade pint-sized ice cream sandwiches: Pinterest made me do it.Full Story
The peach harvest this year has been phenomenal. Head out to Ham Orchards this weekend and see for yourself. Go early and get in line for Eddie Deen’s barbecue. Then grab a rocking chair and enjoy a cup of soft swirl peach ice cream. Take a cooler with you and load up on peach goodies.Full Story
While I adore the creamy coolness of a fat-laden ice cream this time of the year, I knew I wanted a treat that would cure my chocolate craving without blowing my calorie budget. I found it.Full Story
Chef Keller gets hacked, coffee lovers get a new invention, and today is Junk Food Day.Full Story
Lemon Lavender or Goat Cheese, Thyme & Honey? Both are handcrafted in Texas, and both are delicious.Full Story
Hi. My name is Lauryn. I am an ice cream addict. It’s a serious problem that has me running to the store at late hours to fill my craving, and even consuming a remaining pint for breakfast, because why the hell not? I am the person standing in the frozen aisle for two hours because […]Full Story
Bolsa Mercado is growing from a grocery store to a grocerant.Now customers can sip a glass of wine or drink a beer while shopping or dining in the market. The new designation also allows the space to host private parties and chef dinners. Will you miss your dinners for two?Full Story
It seems like everyone is becoming diary-free, gluten-free, and everything else that sounds remotely healthy. Is it a trend? Will it fade? Who knows. I, for one, have recently become lactose-intolerant. But before I mourned my dairy days, I decided to adjust old, familiar recipes to match my needs. Slowly, I’ve succumbed to my body’s peer pressure and have made a few dairy and gluten-free recipes lately.
I wanted to start off this series with the most original flavor: chocolate chip. (I had to add a twist, though. Cue the vegan caramel syrup.) This recipe, derived from Minimalist Baker, is made with coconut milk which makes the recipe not as heavy as normal ice cream flavors are typically. If you are looking for a light, sweet snack that won’t leave you feeling gross before you hit the sheets, then this recipe is exactly that.
If there’s one thing Dallas has always needed, it’s a popsicle shop.Full Story
The Emerald Isle isn’t historically known for its culinary prowess, but rather a land blessed with bounties of cabbage, potatoes, carrots and corned beef, all of which are traditionally prepared with minimal transformation. Before we move on, let’s address a couple of things for those that don’t know me personally: Yours truly is a proud ginger who happens to appreciate cabbage, potatoes, carrots and corned beef, and does not relish, nor require, unnecessary fiddling with quality ingredients! Okay. Now that we’re friends (and that you trust my judgment), I feel that I can assuredly state that I sincerely enjoyed the authentic Irish pairings offered at Cook Halls’ pre-Paddy’s Day beer dinner last Friday.Full Story
On Friday, February 28, Gianpiero Lorenzo and Dave Pedack were merely setting up chairs outside of their new cafe for a Facebook photo, when a flood of people stopped by and started enjoying the first fruits of their labor. Lorenzo, from Naples, and Pedack intended to open their brand-new sidewalk street cafe at 1520 Elm Street, aptly named Cafe Strada, quietly. But clearly that didn’t happen.
“We completely sold out of gelato!” Lorenzo tells me. On the very first day, the Euro-style cafe ran out of 20 gallons of house-made gelato. The pistachio, black cherry, and hazelnut mocha—all gone. Only a little bit of mango sorbet was left.Full Story
It’s been a few months since our Kid Kritic, Elizabeth Chandler, has appeared on SideDish. She’s decided she only wants to review high-end dining or desserts. She saw our post last week about Blue Bell’s new ‘I ♥ Chocolate Ice Cream,’ so she tried it. Here’s what she thinks.Full Story
Brown sugar coffee, lavender honey, and lemon basil sorbet: these are just a few of the homemade flavors planned for the soon-to-be talk of Fort Worth, Melt Ice Creams. (Eater wrote about it earlier this month.) Kari Crowe Seher, Fort Worth photographer/ice cream enthusiast, saw the need over the past few years for an ice cream shop in her Fort Worth neighborhood. After mulling over the idea, Seher got to work.Full Story
In Texas, we heart Blue Bell just as much as Floridians love their Publix-brand ice cream. And for a V-Day grinch like me, a gal who has the pleasure of assembling a very long list of places to dine out on February 14, there’s really no joy in all this lovey-dovey frou frou.
But if Valentine’s inspires super-chocolate-desserts like Blue Bell’s newest flavor, I can definitely get on board. The ‘I ♥ Chocolate Ice Cream’ flavor is a game-changer.Full Story
Growing up, gelato was always a birthday treat. Paciugo’s cone was something that I only ate once a year or on very special occasions, given my family’s tendency to prefer the cheapness of Braum’s. After spending a week in Italy over Christmas, eating really fantastic San Crispino gelato in Rome and puke-worthy gelato in a random Florence shop, my loyalties still lie with Paciugo.Full Story
Heidi Ackerman was watching the Food Network’s Kid in a Candy Store when she saw owner Cora Shaw explain how iCream Cafe was born out of a grad school project. The original iCream Cafe, which is located in Chicago, uses liquid nitrogen machines to make ice cream, frozen yogurt, sorbet, and hot pudding right before each customer’s […]Full Story
It’s happening, witches.* However you pipe the pony, there’s good news for all of you. The Truck Yard is now open and it’s so cool that people visiting Austin will start saying, “This feels like Dallas.” Lower Greenville is blossoming like a case of the chilly-willies after a moonlight mushroom dance with Edgar Cayce. Great restaurants […]Full Story
Now that we’re starting to sniff pumpkin-everything at the tips of our noses, it only makes sense to make as much of summer as we can. End summer 2013 with a bang. You know, eat an ice cream sandwich or two. Or three. Or four. The Festive Kitchen is this amazing little shop in Snider […]Full Story