Tabers

We love Maine. Always have, always will. And as some of the best ice cream in the country is made in the Pine Tree State, we've never had trouble there fulfilling a dairy fix. So while in Auburn late this summer, a place named Tabers was recommended - and though I didn't need convincing, its offerings could charm any summer fun seeker. 

They have ice cream and food (known for their great homemade onion rings), mini golf and a driving range, all on the shore of Lake Auburn. Tabers began as a humble vegetable stand in 1941 and grew to the multifaceted local haunt it remains today. Owners Ellen and Dan Hargreaves even host events like their annual Sock Hop; an homage to the 50s & 60s, they reverse prices and turn their parking lot into a dance floor for the evening.

Tabers rests atop a peaceful hill overlooking the lake, with the food/ice cream stand serving as a welcoming beacon to passerby. Behind it, the driving range cleanly rolls back toward the water.  And of course, the whimsical golf course beckons beside it. The ice cream menu board lists 23 flavors; carrying original New England ones as well as unique and seasonal choices. Sourced from local companies such as Giffords, Hood Premium and Shaker Pond ice cream, Tabers might not churn their own cream but they've certainly selected lovely creameries. After careful consideration, I settled on a couple Maine classics I adore - Grapenut and Maine Blueberry.

What a treat. The server was kind and patient, and the scoop size plentiful. Not only were the flavors individually delicious - creamy with quality mix-ins and taste that rang true - but the pairing of Grapenut and Maine Blueberry was delightful. All the while looking out across the sloping hill, the water and the thick trees encompassing it all.

Tabers doles out more than just a great scoop. It feels like a secret idyll you've been lucky enough to find. So if you want great ice cream amongst beautiful Maine nature, get to Tabers come springtime.

Establishment Aesthetic: 5.00
Flavor Variety: 4.25
Product Quality: 4.25

Skoops: 4.50

On a recent day trip to Charlotte, NC, I made a stop at neighborhood favorite Golden Cow Creamery. The small-batch ice cream store was started by a young couple who shared a love of ice cream. They use all local ingredients and boast that they never use any artificial syrups, bagged ice cream mix, stabilizers, filler, or food coloring. Something unique to Golden Cow - and something I was specifically impressed by - is that they created a charitable giving program called The Queens Share that enables them to donate a portion of monthly profits to local charities. Also fun fact: the name “Golden Cow Creamery” is a nod to the shop’s location. In the 1800s, their specific area was the site of many gold mines. How cool!

I showed up right when the shop opened and was greeted by a very welcoming employee. I let her know it was my first visit and she walked me through all of the options. I was overwhelmed by the cool flavors! They offered everything from Honey Lavender and Raspberry Brownie to Nutella Rocky Road and Almond Cherry Dark Chocolate. Because I couldn’t make up my mind, I knew I had to get a flight which is four small scoops of different flavors. I ordered Banana Pudding, Charcoal Honeycomb, Dunkaroos and Salted Oreo. 

Where do I begin! I want to go into depth on each flavor, but I’ll try to just give the highlights. Dunkaroo was my favorite and quite literally tasted like I transported to my elementary school self eating Dunkaroos as an after school treat. Salted Oreo and Banana Pudding were so smooth. You definitely need to like banana flavor though (I know that can be oddly polarizing). Charcoal Honeycomb is probably my least favorite; I felt it was on the blander side with just a hint of honey.

My biggest critique is that the ice cream was almost half-melted when I received it. It became soupy very quickly, and I prefer very hard packed scoops. I would be drawn to go back to check more of their unique flavors, but I’d also have my fingers crossed the texture was a bit better. 

Establishment Aesthetic: 3.50

Flavor Variety: 4.50

Product Quality: 3.50

Skoops: 3.75

I saw an instagram post from Andia’s Homemade Ice Cream featuring their July monthly special: a S’mores ice cream cone; graham ice cream with torched mini marshmallows, chocolate chips and a marshmallow swirl. I immediately craved my own and made plans to go the next day. 

I hadn’t yet heard of Andia’s so I was pleasantly surprised by the sweet family history. Andia and her husband George both grew up in Greek homes with deep loves for desserts and specifically ice cream. After taking their first stab at an ice cream shop called The Freezing Pointe in 2014, they ended up rebranding to have more of a family, small shop feel in 2016. They even modeled their logo after an ice cream scoop family heirloom passed down from George’s grandfather who worked as a soda jerk in the 1920s.  

When I arrived on the last day of July, I learned the s’mores special was sold out. Disappointed, I stared at the menu and realized how many other flavors I would have missed out on if I had just gone with the special right off the bat! They offer everything from Baklava and Rose Pistachio to Chocolate Vegan Chip and Ube. With help from the very kind and welcoming staff, I decided on Oreo Latte (coffee ice cream with chopped oreos) and one of their most popular flavors, Andia’s Ice Cream Cake (half vanilla, half chocolate base with cookies crunches and fudge swirl).

My double serving was quite large but I enjoyed every bite. Both flavors were creamy and smooth, but I liked the powerful flavor of Oreo Latte compared to the mild palette of Ice Cream Cake. I was so intrigued by the many other flavors - and also impressed with how kind the staff was! - that I’m already looking forward to the next time I stop at Andia’s. 

Establishment Aesthetic: 3.50

Flavor Variety: 4.50

Product Quality: 4.25

Skoops: 4.50

To celebrate National Ice Cream Day, I knew I needed to give Maple View Farm a try. I’ve heard about the family farm and its yummy ice cream for months so I was excited to make the trek. As I drove up, I realized many other people had the same idea. I hopped in line and accepted that the 30 minute wait would give me ample time to analyze the menu and learn more about the farm.

The Nutter family originated from Maine and started the Maple View Farm years ago. After their success in bottling fresh milk from the far,  founder Robert and his daughter Muffin decided to expand into the ice cream world in 2001. Their site notes the duo graduated from an ice cream school and dove into creating small batch ice cream with all local, fresh ingredients. I loved learning that the development of their menu came from their love for their Maine roots and Southern home. 

Their menu included about 10 classic flavors and 10 speciality flavors, a few sorbet offerings, and a long list of banana split and sundae options. I honestly struggled with determining the best choice for a first timer, and ended up landing on a double scoop of Carolina Crunch and Blueberry. Carolina Crunch is one of their classic and most popular flavors; it’s a vanilla base with heath bar, caramel bits, and butterfinger. While those three sweets are actually towards the bottom of my favorites list, I actually enjoyed the blend and there was an even combination of all ingredients. Blueberry was quite tasty as well. My one note - and I’m not sure if this is a knock - it very much tasted like a bunch of frozen blueberries (a little icey and crunchy). 

I was so happy that the hype turned out to be justified. My biggest critique of my visit was that my server didn’t know it was national ice cream day! Thankfully the ice cream redeemed itself :) 

Establishment Aesthetic: 4.00

Flavor Variety: 4.25

Product Quality: 4.00

Skoops: 4.50

During a recent weekend in New Jersey - with the lowest temperature at 94, 85% humidity and local watering holes shut down - ice cream became more of a necessity than a casual summer jaunt. The Bent Spoon, a go-to spot in Princeton and on our list for a while now was luckily back open curbside. Serving "farm to spoon" small batch ice cream and sorbet to the small idyllic college town since 2004, The Bent Spoon proudly sources from local New Jersey vendors and farmers to create a rotating menu of ~20 flavors, both regular and vegan - including fan favorites like Organic Sweet Corn, Vanilla Bean and Lemon Basil. Their daily flavors are posted on social media each morning, both in-store scoops and pints for pick up. And their seasonal flavors are truly fleeting; once their limited stock runs out, you must wait until the next year for your favorite.

Stepping up to their shop's storefront, it's clear this place is popular; a crowd of content customers spread out along benches and spilled into the park across the street. When I arrived I remembered an unfortunate effect of these times - the understandable disappearance of sampling flavors. But we'll forge ahead; the new adventure is hoping the taste will be worthy and knowing it will at least be an interesting experience! I decided to have one dairy and one vegan - a tough selection process given the intriguing array of flavors, including Kulfi (NJ honey, roasted pistachios & rose) and NJ Beet Goat Cheese Basil (Valley Sheperd cheese, organic NJ basil & beets). Unable to resist a coffee ice cream, I ended up going for Cortado (strong coffee using local Small World Coffee) and Organic 3-Berry (blackberries, blueberries and strawberries). 

I must say, The Bent Spoon makes lovely ice cream. Their Cortado delivered on a robust but smooth coffee taste. And the 3-Berry proved a delightful berry sorbet. Due to the heat, consistency changed rapidly and it was a race against time to finish before they melted together in the cup. But both were a nice temporary reprieve from the heat.

If you find yourself in New Jersey as this summer reaches its final weeks, stop by The Bent Spoon for a scoop.

Establishment Aesthetic: 3.50
Flavor Variety: 3.75
Product Quality: 4.00

Skoops: 3.75