By Hannah Wente | Photo: Good News Ice Cream, by Hillary Schave
Good News Ice Cream
A rich 14% butterfat base (ice cream typically contains between 10 and 18% butterfat) makes Good News’ classic flavors like strawberry and vanilla swoon- and spoon-worthy. The butter pecan
is made using local Nutkrack candied pecans and the strawberry is made with strawberries from local farmers’ markets. With a brand-new shop on King Street, it’s worth a visit for a scoop, as well as a grab-and-go sandwich or beverage.
Ice Cream Social
Katrina Ervin started this small-batch ice cream business on Instagram during the pandemic (“social” in the name is a play on social distancing guidance). Many of her unique, gluten-free flavors have witty names like They See Me Rollin,’* cinnamon nutmeg ice cream with cinnamon roll dough and cream cheese frosting. Ten percent of the brand’s proceeds go to different nonprofits in the community that are chosen quarterly. *Ervin notes her flavors change weekly, so it’s likely the flavor mentioned may not be available.
Ellen Coatney often heard about how difficult it was for her vegan friends to find good, dairy-free ice cream. What started as making homemade treats for friends turned into a full-fledged ice cream business. Her most popular flavor is Buckeye — a melt-in-your-mouth chocolate coconut ice cream with crumbles of peanut butter sprinkled in. Find it at Pasture & Plenty or the Monroe Street Farmers’ Market.
Originally started in the basement of a downtown Madison restaurant, Calliope now has a scoop shop at Garver Feed Mill. Find unique, small-batch ice creams such as Strawberry Balsamic (trust us, it’s good), State Line Coffee Liqueur and Rhubarb Pie, made with local rhubarb.
“My first choice is always to use local produce when I’m making an ice cream that has a seasonal, fresh component such as strawberries, sweet corn, tomatoes, cranberries, peaches, etc.,” says owner Staci Fritz. Their classic pints including Brandy Old Fashioned, Chocolate Crispy Rice Treat, Hearty Breakfast, Graham Cracker, Hot Peanut Butter, Lemon Lavender and Mexican Hot Chocolate, are available at select grocery stores in the area.
Kylie Reuter says her grandparents’ Chuck Sr. and Nancy Deadman’s founding vision of the business back in 1962 is still true today: “to provide a bit of happiness by serving homemade ice cream to the community.” This family- owned business, now run by Reuter’s uncles, Chuck Jr. and Dave Deadman, has eight area shops and 16 signature flavors made using Sassy Cow Creamery milk. Find them at events throughout the summer to try their oh-so-tasty flavors (Blue Moon, anyone?).
Follow the rainbow signage to your new favorite Cross Plains patio hang. You’ve probably had Columbus-based Sassy Cow Creamery ice cream — but when it’s scooped into a mason jar rimmed with chocolate sprinkles and candy bar crumbles and topped with a Miggy’s Bakes brownie and a shot of Just Coffee espresso, it’s truly magic.
“I want to support other female entrepreneurs,” says co-owner Katy Ripp of her support of local businesses like Miggy’s. “There’s enough to go around for everyone, and we like to showcase other women.”