I am sorry for the week hiatus, but I wanted to do a special review on local ice cream. Instead of visiting just the most voted for ice cream shop, I sampled the top three. Amanda and I headed to Connie’s Ice Cream at 3304 Liberty Street first. I have only had Connie’s at local festivals and outings, and Amanda had never tried it before, so we were both happy to visit. When we arrived, we were the only ones there. We got to chat with the two employees working and find out their favorites as well as the best sellers. I sampled the Black Cherry Cheesecake as well as the Chocolate Chip Cookie Dough. Both were good, but we both choose to go with more popular flavors. I ordered a small cone of Turtle and Amanda went with the Mud Pie. The Turtle was super messy. With ribbons of caramel and chocolate in a chocolate base, it was hard to keep in on the cone. The ice cream also had some roasted pecans in to make it a true turtle. Amanda’s Mud Pie was a coffee based ice cream with thick ribbons of caramel and chocolate chunks. Both ice creams were good, but they both had a bit of an over-frozen taste. We were told that ice cream gets made once a week, so maybe these were just near the end of a batch.
Our second stop was Casey’s Ice Cream and Candies in Meadville. Our friend Anthoni Rossi joined us for our trip down. Amanda and I have both visited before, but this was Anthoni’s first experience. Once there, we had a tough time choosing. They make a lot of original and creative flavors like Sweet Potato Casserole, Fire and Ice, and Razz-Izzle-Bizzle. The small comes with two scoops, so we were able to try six flavors between the three of us. Anthoni got Cinnamon Bun and Butter Pecan, Amanda chose Fluff-n-Stuff and Chocolate Chip Cookie Dough, and I decided on two local favorites, Meadville Mud and Conneaut Lake Crunch. The super premium ice cream here is all rich and creamy. The Cinnamon Bun ice cream is made with an entire tray of freshly baked and iced cinnamon rolls. The large chunks of pastry with icing really make for an incredible treat. It was one of the sweetest desserts I have ever had, but it is a must try for sure. The Butter Pecan has a good, subtle pecan flavor in a rich, buttery vanilla base. This also was great choice. Amanda’s Fluff-n-Stuff had peanut butter ice cream with marshmallow fluff swirls and chunks of fresh baked peanut butter cookies. This was one of the best and most creative ice creams I’ve ever tasted. The cookies are chewy and filled with peanut butter goodness. The Chocolate Chip Cookie Dough is very traditional, but the huge chunks of homemade dough are fantastic. My choices of Meadville Mud and Conneaut Lake Crunch are two of their biggest sellers. The Meadville Mud is double Dutch chocolate ice cream with chunks of homemade chocolate fudge, swirled with fudge sauce. If you enjoy chocolate, this is for you. The blocks of fudge were my favorite part and really made for an amazing scoop of ice cream. The Conneaut Lake Crunch is their creamy vanilla ice cream with caramel and fresh roasted cashews. I am sure the local names are a great draw, but the tastes and textures really are unmatched.
Whippy Dip on 26th Street in Erie was our final stop. Shannon Warchol and her lab, Max, walked down to join us. Shannon isn’t a big ice cream eater, but Whippy Dip has a dog cone that comes topped with a dog treat that is perfect for Max. Whippy Dip is a place filled with nostalgia in the local community. Families love to visit with their children and have done so since 1965. Whippy Dip is a soft serve location with just a few flavors that change regularly. Last night, they had chocolate-vanilla, strawberry-vanilla, and orange-vanilla. The flavors can be ordered individually as well as in a twist. Besides cones, they also serve shakes, “snow storms,” and many other things. I tried the strawberry-vanilla while Amanda ordered the chocolate-vanilla. The ice cream is pretty standard for soft serve. The flavor was good, but to me, it is soft serve. I understand why it is a local favorite, but it really isn’t for me.
Next week, I will also be doing something special. I won’t give too much away here, but I will be contacting a few of the readers who have signed up to join me.
Until next time,
Andrew – Beard vs. Food