Summer May Be Over But Not Our Love For Ice Cream!
With a city that has the temperature of Las Vegas, ice cream is something we dream of year round. And even though it may be October, a delicious scoop, or the perfect float is a little slice of marvelous.
On the Eastside, we have Nielsen’s Frozen Custard at 9480 S. Eastern, or Amorina in Town Square.
The Strip lures us to Ghirardelli Ice Cream and Chocolate Shop located in the Linq, or Hexx Chocolate in Paris. Ghirardelli gives full chocolate tours which must be booked beforehand, but are well worth the time.
On the west side is Pinkberry, at 740 S. Rampart Blvd., or Tops N Bottoms Frozen Yogurt at 1181 S. Buffalo. Spring Valley has Handels, at 10170 W. Tropicana Ave; Mixers Ice Cream & Boba at 5625 Rainbow; and The Perfect Scoop at 5035 S. Fort Apache, to name a few. Poppy’s Frozen Yogurt at 9345 S. Cimarron Rd. is a mom and pop store, which features cake batter with fruity pebbles as one of the best to sample.
Summerlin has Sweet Addiction at 5165 S. Ft. Apache which can also serve up freshly baked cookies throughout the day, or Vivido Gelato at 1000 S. Rampart.
Downtown features Luv-it Frozen Custard at 505 E. Oakey. My favorite there is the tangiest lemon sorbet, or a marvelous vanilla with salted pecans for the sundaes. The Chillspot by SasaSweets at 707 E. Fremont has many flavors which are new.
Henderson is home to Rita’s Italian Ice, at 693 N. Stephanie, or Cold Stone Creamery at 1311 W. Sunset, a chain that is throughout Las Vegas. Cold Stone is well known for its freezing metal slabs, onto which are piled large scoops of ice cream, pieces of cake, fruit and bits of various toppings, flattened and turned over numerous times to mix into a hard very frozen mold.
Tidbits about our favorite frozen concoction:
• Hot fudge is the most popular topping followed by caramel and strawberry.
• Ten percent of all milk in the US is used to make ice cream.
• More people will eat ice cream in a cup than in a cone.
• On the average, we eat ice cream every 8 days.
• Gelato is not technically ice cream, but we think of it that way.
• Ice cream has a lower temperature than soft serve.
• The average American will eat 44 pints of ice cream a year.
• Gelato has less fat and sugar in the base.
• Boba is now being added to ice cream, which is big kernels of flavor.