Best Midwest ice cream shops keep you cool

Enjoy the Midwest's tastiest ice cream

Barb at Pumphouse Creamery

One of the best parts of summer is seeking out the Midwest's best ice cream stand, shop, parlor or drive-in. Grab a crispy, crunchy cone, pile it high with dense, sweet ice cream or tangy, refreshing sorbet. It's one of the most luscious (and cool) ways to savor seasonal fruits and flavors. 

Here are my top picks and tips for enjoying the best ice cream in Minnesota and the Upper Midwest: 

Pumphouse Creamery
4754 Chicago Ave., Mpls., 612-825-2021

The local farmers who make this ice cream shop a possibility are featured on the walls. The care shows as owner Barb Zapzalka scoops up sea salt caramel, handcrafted strawberry, blueberry buttermilk and local wild black raspberry at this little Twin Cities ice cream store. Just as good: the handmade Minnesota harvested multigrain cones. 

If you've got your dog along, you can get special cups just for him or her in vanilla or peanut butter with less sugar. Word of advice: Check their Facebook page to find out when seasonal flavors are available so you don't miss them.

Sebastian Joe’s Ice Cream Café
Among the first to up the ice cream ante, Minneapolis's Sebastian Joe's has been scooping its exquisite raspberry chocolate chip and more than 100 other flavors since 1984. You can pick from about 24 daily choices, but we never seem to get past the raspberry. It's that good.

Other temptations: Pavarotti (banana, caramel, and chocolate chips), Immaculate Confection (vanilla, honey, ginger and strudel), white licorice with freshly ground anise, and hilariously named Nicollet Avenue Pothole and Praline Home Companion. Among their sorbets, you'll find ultra refreshing and unique tastes such as orange basil, mint pink grapefruit and red papaya. 4321 Upton Ave. S., Mpls., 612-926-7916; 1007 Franklin Ave. W., Mpls., 612 870-0065

Madison's Chocolate Shoppe ice cream.

 Chocolate Shoppe Ice Cream

With nationally lauded dairy program at Madison's University of Wisconsin, you know there has to be good ice cream. Babcock Hall Dairy Store, where the university makes its own ice cream (and you can see the process) has a fiercely loyal following. They do have good flavors, such as orange chocolate, but I prefer the denser, super premium Chocolate Shoppe Ice Cream, another Madison creation. 

Best flavor bets: strawberry lemonade (this summer's new flavor), Door County cherry, dark and rich Zanzibar chocolate, and fat Elvis (banana, chocolate, peanut butter). Some other unique options among their 110 flavors include honey ginger and horchata (a sweet Mexican rice milk). Customers also can find non-fat yogurt, soy ice cream, no-sugar ice cream and sorbets for anyone on special diets.

You can Chocolate Shoppe ice cream at its three Madison stores or in other locations such as Kalahari Resort's Sweet Shop at Wisconsin Dells, one of our family's favorite treat stops. 

Why here? Besides the ice cream, the sweets are picture-perfect and wonderfully creative whether it's candied apples or playful, googly-eyed chocolate creations. Plus you can eat your ice cream in the African-themed lobby where you might see a live tiger cub snoozing or playing.

In Minnesota, you can get Chocolate Shoppe ice cream at the The Creamery in Rushford along the Root River Trail in southeastern bluff country. It's one of my favorite areas of the state, and if you bike there from the charming hub of Lanesboro, you've more than earned a huge cone.

Ella's Deli  & Ice Cream Parlor

Another Chocolate Shoppe ice cream outlet worth mentioning is the whimsically eclectic Ella's Deli in Madison--one of the best places to dine with kids. This place is part restaurant, part toy museum and part ice cream parlor (remember the heydays of those in the 1970s?). 

Grilled pound cake a la mode.

There are moving toys and flying objects overhead (think superheroes and Harry Potter), games under glass at each table, and a bizarre, but fascinating collection of automatons including mechanical bare feet that sing. Really. There’s also a merry-go-round outside. Besides serving Chocolate Shoppe ice cream cones, they heap it onto grilled pound cake for dessert. Yep. Grilled pound cake with lots of whipped cream, too. Take a few friends or kids to help you eat it.

Michigan's divine tart cherry sorbet and ice cream

Cherry Republic's tangy-sweet cherry pie ice cream.

Across Lake Michigan, Traverse City has taunted my taste buds for years. Truly. I got hooked on its tart cherry sorbet in 2005, and finally got back for another round in June. Tangy, sweet and utterly refreshing. 

As the tart cherry capital of the country, the variations on cherry ice cream is mind-boggling. We'll take the vanilla with real chunks of cherry pie blended in, thank you very much.

Favorite ice cream destinations: The cheeky and beautifully landscaped Cherry Republic in Glen Arbor and family-run Moomer's dairy just outside Traverse City.

Grab a fresh berry shake at the family-run Peppermint Twist in Delano, Minn.

Find a drive-in

If you can't hit the road--and it's not easy with gas prices where they are--look for local drive-ins that  are as comfy and delightful as a meatloaf dinner served by Grandma. I love The Drive-In in Minnesota's Taylor's Falls with its giant root beer mug and homemade root beer. The playful pink Peppermint Twist in Delano, Minn., is just as fun and wedges into the memories of children who love its kid-friendly play and picnic areas. Best bet: fresh berry shakes.

Graeter's blackberry chocolate

Troll your local freezer cases

If you haven't trolled the freezer cases of upscale grocers such as Minnesota's Lund's or Byerly's lately, that's another sweet hotspot for cooling off. Cincinnati's hometown favorite, Graeter's ice cream, hit the cases earlier this year. They make small batches and stir in melted chocolate so it blends in as big irregular hunks you can fight over. 

I tried its trademark blackberry chocolate at its Cincinnati shop years ago, and it was as good as I remembered when I tried the pint in the freezer case. Graeter's mint ice cream is divine, as is the strawberry.

Even better: check the freezer cases of your local co-ops. They'll often carry the best locally made ice cream and sorbets.

 Please chime in with your favorites, too!

 

Add wild rice to your Thanksgiving menu

Just harvested grains of wild rice.

I'm deviating from travel posts to share a few recipes after seeing the huge interest in earlier wild rice posts.

One dish become almost as important as turkey and mashed at our family Thanksgivings since friends shared the original recipe in the 1970s. It has since spanned the globe from Hawaii to Germany.

It's designed for cultivated wild rice, which requires longer to cook. If you're using the hand-harvested truly wild rice, it only takes about 20 minutes. We usually double the recipe so there is extra to freeze or make creamy wild rice soup with the leftovers.

Read more about great restaurants serving wild rice or the difference between hand-harvested and cultivated wild rice in earlier posts.

Wild rice soaked overnight.

Wild rice with mushrooms & pecans

This recipe has followed us from Hawaii to Germany as we've shared it with everyone. We often double it and use leftovers for a creamy wild rice soup.

4 T. butter

2 T. grated carrot

2T. finely diced celery

2 T. finely diced onion

1 C. wild rice (let it soak overnight & drain it)

1 tsp. salt

2 C. chicken broth

½ lb. mushrooms, coarsely chopped

2 T. finely chopped fresh parsley

¼ C. finely chopped pecans (or almonds)

Melt 2 T. butter over medium heat until it foams. Add vegetables and cook, stirring occasionally, 10-15 min. They should be soft but not brown. Stir in cup of rice plus salt. Cook 2-3 minutes. Add broth and bring to a boil. Cover pan tightly, turn heat to low and let cook undisturbed for 45 minutes until rice is tender and liquid absorbed. About 10 minutes before rice is ready, melt remaining 2 T. of butter. Add mushrooms and parsley and cook about 5 min. Add pecans & cook 2-3 more minutes. Add to rice and fluff with a fork. Enjoy!

Wild Rice with cherries and red pepper

This is a more unexpected version of a wild rice side dish that's served at Quivey's Grove, a restaurant in Madison, Wis. It's one of my most memorable dining experiences for the historic atmosphere and their focus on traditional Wisconsin ingredients. The dried cherries sweetly complement the nutty taste of wild rice.

2 T. olive oil

3 T. white wine

1 minced shallot

1/2 leek (the white part) cleaned and finely diced

1 finely diced celery rib

1/2 half finely diced red bell pepper

1/2 t. coriander

1/2 T. fresh sage

1/2 C. dried cherries

1 C. wild rice

3 C. chicken broth

Rinse the wild rice well in a colander under cold, running water. Saute the leek, celery, and pepper in the olive oil and wine. Heat the stock. Add the rice and stir to coat thoroughly. Add the spices and dried cherries. Add the simmering stock and cover. Simmer gently until all the liquid is absorbed, about 30 minutes. 4 servings.

Best places to eat wild rice

Since it's wild rice season in Minnesota, here are a few of our favorite places to enjoy this nutty grain also known as Mahnomin:

Clearwater Travel Plaza's fritter French Toast and wild rice sausage.

Savory wild rice sausage
Clearwater Travel Plaza, Clearwater, Minn.
This bustling, impressive pit stop on I-94 south of St. Cloud built a huge fan base with its homemade fritter bread French toast. It's accented beautifully with plump, savory wild rice sausages made down the road at McDonald Meats in Clear Lake. You can grab a to-go package at the plaza or at the meat market.

Sweetest bowl of wild rice
Hell's Kitchen, Minneapolis, Minn.
Owner Mitch Omer serves hand-harvested wild rice in a bowl with dried blueberries, craisins, real maple syrup and cream. He found inspiration for Mahnomin Porridge reading through fur traders' journals. Hell's makes tasty, zippy and creative soups and sandwiches, but we lust most for the breakfast menu's lemon ricotta hotcakes and toasted bison sausage bread made with coffee, currants and pie spices. Sadly, they no longer serve breakfast at Hell's in Duluth's Canal Park.

Cozy Red Paddle Bistro at Gunflint Lodge

Wild rice on pizza? You bet.
Coho Cafe & Bakery, Tofte, Minn.
Get ready for an earthy, savory and unforgettable blend of shitake, button and portabella mushrooms with locally made wild rice sausage on the cafe's Call of the Wild pizza. There are plenty of surprising and tasty twists on familiar foods in this hip, kick-back gourmet cafe nestled along the Lake Superior harbor.

Best wild rice soup
Red Paddle Bistro, Gunflint Lodge on Minnesota's Gunflint Trail
I've had plenty of good creamy wild rice soups over the years but one of the most delicious and unexpected ones was here. The colorful walleye chowder blends nutty wild rice with tender bits of walleye, sweet corn and tangy sun-dried tomatoes. The setting--a warmly glowing wood-paneled restaurant overlooking the indigo blue of a winter's night--doesn't hurt.

Quivey's Grove

Tastiest wild rice side dish
Quivey's Grove, Madison, Wis.
One of my all-time favorite meals was at this historic stone carriage house on the outskirts of Madison, Wis. Steeped in history, the owners let historic meals influence their entrees such as trout, tender beef and pork chops. What I remember most was the complex savory-sweet nicely textured wild rice side dish. It blends sage, coriander, celery, red pepper, chicken broth and tangy bits of dried cherries.

There are surely more amazing wild rice meals across the state. Please feel free to comment and share your favorites.

Read other wild rice posts:

• History of wild rice and harvest season.
• Quivey's Grove recipe and our family's favorite wild rice casserole.