Since 1998, Bank Street Creamery has been making handcrafted small-batch ice cream in downtown Easton, with more than 120 flavors rotating through its cases. Formerly The Purple Cow Creamery, the shop was purchased in 2015 by Brooks Minnick, a Wilson native and 22-year Coast Guard veteran, who later partnered with Candace Gail and added vegan gelato alongside the traditional offerings.
Jane's Ice CreamSince 1985, Jane’s Ice Cream has made small-batch, handcrafted ice cream and sorbet in the Hudson Valley, building on recipes cherished by founders Amy Keller and Bob Guidubaldi. This boutique family business uses hormone-free milk from New York State cows and natural local ingredients, with an unusually broad selection that includes vegan versions of familiar favorites. Dino Ritchie now carries the original owners’ legacy forward while expanding the brand.KINGSTON, NY
Eric’s Ice Cream FactorySince 1999, Eric’s Ice Cream Factory has been making homemade, handcrafted ice cream in small three-gallon batches at its Northwest Ohio shops and mobile ice cream truck. The Defiance-based company has developed more than 170 rotating flavors, including its own dairy-free options and exclusive topping and flavor lines, giving its cases a distinctly local and inventive character.DEFIANCE, OH
Scottish Highland CreameryFounded in 2005 by Victor and Susan, Scottish Highland Creamery makes hand-crafted ice cream in Oxford, Maryland, blending Maryland milk and cream by hand one batch at a time. Victor brought recipes and experience from the Italian ice cream parlor where he grew up working in Edinburgh, and the Creamery still uses those time-honored recipes while creating more than 700 flavors. Its original “Window,” waterfront Mews shop, and event pushcart have made the family-run operation part of Eastern Shore celebrations and everyday treats.OXFORD, MD
Bruster's Real Ice CreamFounded by Bruce Reed in Bridgewater in 1989, Bruster’s Real Ice Cream makes small-batch ice cream fresh each day in its shops. Its old-fashioned slow-kettle process and rotating collection of more than 150 handcrafted recipes give each independently owned location its own daily flavor lineup, while desserts such as handmade waffle cones and ice cream cakes are prepared in-house.GLEN BURNIE, MD