Two words for you: Ice cream! This tasty treat has become the guest of honor at most family gatherings and has earned a special place in our hearts. Beyond the pure indulgence of the dessert, its a fun experience to try your favorite flavor at an old fashioned ice cream parlor. Treat yourself to a scoop at on of our favorite ice cream parlors in Nevada .
Run, don’t walk, to the best excuse to head to Downtown Las Vegas for ice cream. This Hawaiian import inside the California serves tropical flavors such as Manila mango, Costa Rican plantain cajeta, Mexican chocolate cinnamon swirl, and Philippine macapuno-peach sorbet. Do try something with macadamia nuts.
Sticks & Shakes has more than 500 milkshakes to choose from, as well as desserts on sticks including gelato, sorbet, fruit, and cheesecake all made in the store. Find it at 3655 Durango Drive, Fashion Show mall, and the Galleria at Sunset.
Not only does Steve serve up ice cream in an adorable, home town spot, but he also makes all of the ice cream fresh on-site. The locals have come to love this New York transplant as he brings traditional ice cream fountain items to Fernley.
This summer has been absolutely brutal in Vegas—even worse than our usual nuclear apocalypse heat. Ice cream can’t exactly replace ice-cold air conditioning, but it can’t hurt, either! When your A/C is struggling to maintain even 85 degrees at home, these locally owned frozen dessert spots will help you cool off. From old school creameries to Italian gelato and Mexican paletas, this list of 14 ice cream shops has you covered when the next heat wave hits—especially those with indoor seating and blessed, blessed air!
Ice Cream Parlor
This utterly charming new scoop shop just opened in the thriving DTLV Arts District, and it’s exactly what an ice cream shop in an arts district that’s surrounded by mid-century modern vintage shops and rockabilly boutiques should be—a 1950s-inspired ice cream parlor complete with a vintage Wurlitzer jukebox, pastel-pink walls, a rainbow-colored floor that looks like melted pools of sherbet, and a colorful, bubbly ice cream sundae/fairy pinup mural covering one wall. They serve an assortment of Thrifty ice cream flavors with a variety of options for toppings (including their secret “Cream Me” sweet sauce), soft serve and Dole whip, specialty sundaes, and ice cream sandwiches on your choice of cookie, donut, or concha. If you’re up for a challenge, order the $20 banana split—if you finish it by yourself, it’s free!
Spoon Me offers 10 different frozen yogurt flavors with a variety of toppings. For only $0.39 per ounce, you can create your very own yogurt treat to be as large as your heart desires. Pretty sweet, huh? No pun intended! Spoon Me is located at: 2751 Mountain City Hwy, Elko, NV 89801. Hours: Mon-Thurs 11:00am-10:00pm / Fri-Sat 11:00am-11:00pm
Ice Cream Parlor – Reno
At Sweets Handmade Candies & Ice Cream Parlor, only the finest ingredients are used to make their delicious homemade ice cream. Sweets Handmade Candies & Ice Cream Parlor is located at: 4991 S Virginia St, Reno, NV 89502. Hours: Sun-Thurs 10:00am-6:00pm / Fri-Sat 10:00am-8:00pm
The newest contender: Bruster’s Real Ice Cream, scheduled to open in November at 2862 S. Durango Drive near The Lakes.
You may have noticed that we have lots of ice cream places in Southern Nevada, more all the time. So why Bruster’s?
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“Because it’s the best ice cream in the world,” said Dave Soumas.
Which you’d expect Soumas to say, since he’s the local franchisee continuing the Western expansion of the 200-unit Pennsylvania-based company, which already has shops in Southern California and Phoenix. Soumas is an IT guy who discovered Bruster’s while living and working in Pittsburgh, near the company’s home base of Bridgewater, Pennsylvania. After moving back to his hometown of Los Angeles, marrying his high-school sweetheart and relocating to Las Vegas in 2016, he was looking for a business to open and the all-franchise Bruster’s was it.
“We have a unique process where we don’t freeze anything to zero degrees,” he said. “We maintain the ice cream at 8 to 12 degrees, so it doesn’t introduce ice into the product. Our freezers don’t even have defrost cycles.”
Soumas said that having learned about the industry and becoming an “ice cream snob,” he’s realized that most people don’t know that many ice cream shops don’t make their products on-site.