Pot Luck

Top 10 Ice Cream Experiences in Houston

This week, Robb Walsh explores the vast world of Houston's ice cream parlors in the feature story, "The Scoop." In the course of writing his article, he ate more ice cream than Napoleon Bonaparte did at the Ziggy Pig in Bill & Ted's Excellent Adventure (but didn't get a pin afterwards). He imparts the wisdom gleaned during his research below, as he shares his top ten ice cream experiences in Houston.

10. CreamWorx 8817 Hwy. 6, Missouri City 281-778-2732

CreamWorx is an independent frozen-­custard maker down on High-way 6 south of Sugar Land. The custard can be flavored with a complicated syrup injector system, but the final product comes out too soft. Forget the "flavorizing" machine and get a large waffle cone of the rich chocolate custard with a topping of crushed pecans.

9. Connie's Frozen Custard 12545 Jones Rd. 281-469-3444

Connie comes from Missouri, where frozen custard is an old tradition. She got her favorite hometown frozen-custard stand back in Missouri to share the recipe and opened a frozen-custard stand near her home in northwest Houston. Connie makes a new batch of custard every hour, so it's always fresh. Get a cone of plain vanilla, and you'll see what the frozen custard thing is all about.

8. Trentino Gelato

Available at various Houston locations, including Cricket's Creamery, Coffee Groundz and area farmers' markets. Buenos Aires native Marcelo Kreindel founded Trentino Gelato to re-create the Argentine style of gelato that he missed from back home. The artisan gelato maker, who started out in local restaurant kitchens, now has a small plant in downtown Houston. Try Trentino Gelato's dulce de leche. It was Evita Perón's favorite flavor of Argentine gelato, and now it's mine too.

7. Nundini Italian Deli 500 N. Shepherd Dr. 713-861-6331

Nundini makes most of the gelati you eat in Houston Italian restaurants. There are lots of exotic flavors, like prickly pear and spumoni, that you may want to try, but you can't go wrong with a cone topped with one scoop of Italian chocolate and one scoop of pistachio.

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Robb Walsh
Contact: Robb Walsh