By Meredith Pruden // Photography by Kathryn Ingall
Frozen Cow Creamery
Cobb’s newest ice cream parlor has been open only four months, but nary a day goes by that the line for these sweet frozen treats doesn’t stretch beyond the front door, across the sprawling porch and out onto the shaded sidewalk at the corner of Cherokee Street and Big Shanty in downtown Kennesaw.
Although owners Ted and Angelique Melko had no professional kitchen experience, the duo were long-time foodies who always had dreamed of opening an eatery of some kind.
They saw an opportunity when the old Bruster’s Ice Cream was shuttered on Cobb Parkway, and the rest, as they say, is history.
After drawing inspiration from a neighborhood ice cream shop near their old home in Ohio and a ton of research and training, the Melkos opened Frozen Cow Creamery with their very own recipes and using nitrogen to cool the cream.
“This is a really creative outlet for the cook in us,” Ted said. “Being able to adapt stuff we like into ice cream is fun, and we love being able to serve happy people coming to have a good time.”
Frozen Cow uses premium ingredients and no dyes in its 11 flavors and seemingly endless Build Your Own ice cream combinations. Choose your base (from sweet cream, sugar-free and lactose-free), choose your flavors and toss ins (there are too many to list) and prepare to be amazed as the “scooper” repeatedly hits the concoction with nitrogen, quickly freezing it into edible perfection.
If the sheer variety of options seems overwhelming, they’ve also made a handy list of Cow Classics— personal, family and crowd favorite combos you can try. From Carrot Cake and Apple Pie a La Mode, to Key Lime Cheesecake and Brownie Treat, all cakes, sauces, pies and more are made in house and add a grown up vibe to this quintessential kid favorite. We loved the Pina Colada with rum extract, pineapple and coconut and can’t wait to go back and try the Matcha Coconut with matcha tea, coconut cream and flakes.
Sure, there may be a quick-moving line but good things come to those who wait, including a bevy of delectable ice creams that will leave you wanting more— and a complimentary science lesson to boot.
*The owners at Frozen Cow were kind enough to provide a few of their
FROZEN COW TIRAMISU ICE CREAM
8 oz. cream cheese (softened)
4 TBSP sour cream
6 TBSP heavy whipping cream
Combine in mixer, whip until smooth and set aside in fridge.
6 egg yolks
3/4 c. sugar
2/3 c. milk
Combine in sauce pan, and whisk until well blended. Heat slowly over low/medium heat, mixing slowly and constantly until mixture comes just to a boil. Remove from heat, cover top of custard with wax paper or plastic wrap and
refrigerate until cool.
When custard is cool, combine with cheese mixture and beat until fluffy.
Mixture should look like a very thick custard. Set aside in fridge.
1 (14-ounce) can sweetened
1 (5-ounce) can evaporated milk
2 TBSP sugar
2 tsp. vanilla
1 c. whole milk
Whisk all ingredients in 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Pour mixture into freezer container of 1-quart electric ice cream maker, and freeze according to manufacturer’s instructions. Instructions and times will vary. Half way through freezing process, add 11/2 cups of custard mixture, and finish freezing according to manufacturer’s instructions.
Remove container with ice cream from ice cream maker, and place in freezer for 15 minutes. Transfer to airtight container, and freeze until firm (about 1 to 1.5 hours).
To serve, scoop into bowl and top with 2 coffee or espresso soaked lady fingers and whipped cream. Top with a generous sprinkle of dark cocoa powder.
Find Frozen Cow Creamery at 2870 Cherokee St., NW, Kennesaw and online at www.frozenbluecow.com.
By LaTria Garnigan // Photography by Kathryn Ingall
I never had blueberry cheesecake ice cream until I stepped foot into SweeTreats on the Marietta Square. But imagine the tartness of blueberries mixed with the sweet creaminess of cheesecake and vanilla ice cream. It’s all I’ve been able to think about since.
It is all rounded out with a freshly, handmade waffle cone that just added another layer of sweetness to this decadent treat. And lucky for you, this isn’t the only flavor available at the ice cream shop. There are a myriad of options — which all begin with a vanilla or chocolate base — that incorporate the ingredients available.
Manager Brian Seo said the shop has both ice cream and frozen yogurts and the combinations of fruit, candies, nuts and syrups are countless.
Unlike other ice cream shops I’ve frequented, SweeTreats goes about the blending process a bit differently.
Instead of either piling toppings on top of the ice cream or mixing it by hand on a marble or stainless steel countertop, they pour everything into a machine. It perfectly blends the ingredients into the flavor base and with either two or three passes, presents a masterful blend of flavor that can be tasted in every single bite.
There is literally something for everyone at SweeTreats. And if you want to try something that’s already been tested and loved, you can order one of the most popular flavor combos — strawberry cheesecake, toffee coffee or Nutella cheesecake. Kids tend to gravitate toward Cookie Monster, which blends Oreo cookies and cookie dough.
The frozen creations come served in either a handmade waffle cone or cup, a traditional cake cone or the standard SweeTreats cups. Sizes vary from kids to a variety of adult portions. Prices begin at $2.95 for a kid’s cup and can increase depending on size and amount of ingredients.
The ice cream shop is open noon to 10 p.m. on the weekdays and noon to 11 p.m. on the weekends, so it’s perfect for those who like to stroll the Square late after dinner and are in the mood for something sweet. And if you want even more flavor from the shop, their custom made ice cream cakes ($14.99) are a hit during the summer.
SweeTreats Ice Cream and Coffee House
134 South Park Square, Marietta
LoriBell’s Frozen Custard
By Meredith Pruden // Photography by Kathryn Ingall
For Midwest transplant Doug Williams, frozen custard was a way of life growing up in Indiana, but when he and his wife, Susan, moved to the Kennesaw area 23 years ago there was nary an ice cream shop— to say nothing of his favorite childhood treat. For years, the couple enjoyed frozen custard on family trips to Indiana and St. Louis and then, finally, in October 2010, inspiration struck and the self-serve, soft-serve LoriBell’s Frozen Custard was born.
Frozen custard is a premium frozen ice cream distinct from FroYo and regular ice cream because it must be at least 10 percent milk fat and contain 1.4 percent egg yolk.
Additionally, it must have a low amount of air blended in and be frozen and served fresh daily. This combination results in a rich and creamy finished product that is bursting with flavor yet has a fraction of the sugar of its sweet treat counterparts because no sugar is added in the process.
At LoriBell’s, named for Susan’s mother, Doug uses extracts to create all his unique rotating flavors, including such hits as Krispy Kreme doughnut, Twinkie, Nutter Butter, TellaNut (Nutella), Elvis’ Breakfast (fried peanut butter and banana) and more. In addition to a ton of tasty flavors, (we adored the spiced coconut Tembleque), there also are more than 40 toppings and sauces from which to choose.
Whether you have a hankering from something from the hot bar (brownies, cookies and walnuts), something from the cold bar (fruit, cheesecake bites, cookie dough, bobas and more) or some sprinkles or sauces, LoriBell’s has just about anything you could dream up! You can even put it all in a sundae, shake or “Flustered Custard” flurry style surprise.
It’s true what the wall says, you’ll definitely, “Get what you like and love what you get” at LoriBell’s Frozen Custard.
Find LoriBell’s Frozen Custard at 3139 North Cobb Parkway, Suite 110, Kennesaw in the Shoppes of Butler Crossing Shopping Center, or call 770-966-7600 for more information.
3139 North Cobb Pkwy., Suite 110
From Cobb Kitchens: we got 2 homemade ice cream recipes that are worth sharing
History may say White Mountain revolutionized ice cream when it introduced the world’s first electric ice cream maker in 1953, but one Cobb County wife, mother and grandmother knows otherwise. East Cobb resident Donna Pruden’s family ice cream recipe came down through her mother’s side, all the way from a front porch in Illinois, across three generations.
It pre-dates the turn of the 20th century and, although slightly modernized, has been enjoyed by six generations of the family since.
“When my mom was growing up in Illinois, her grandparents lived on a farm and made everything fresh,” Pruden said of her mother, Kay McInvale, who also lives in East Cobb.
“Mom would actually crank, and her arm would feel like it was going to fall off.”
Luckily, Kay’s uncle Frank Andrew was an inventor and professor of agricultural engineering at University of Illinois Urbana-Champaign. He put his ingenuity to good use sometime around the early 1930s and designed and built an electric ice cream maker for the family to use on the farm, curing Kay’s sore arm and effectively beating White Mountain to the punch by some two decades.
Uncle Frank never got the credit he deserved, but no one in the family much cared since they still got the most valuable thing— the recipe for Grandma’s Hand-Cranked Fresh Peach Ice Cream and lots of love around that old ice cream churn.
GRANDMA’S HAND-CRANKED FRESH PEACH ICE CREAM
4 eggs (well beaten)
1/2 tsp. salt
2 1/2 c. sugar
2 TBSP vanilla
1 QT half and half
7 c. whole milk
Beat eggs until light. Mix beaten eggs and sugar gradually in pot over medium heat until thick and sugar has dissolved completely. It should look glossy like cake batter. Remove from heat, and add vanilla and half and half. Mix well. Add milk, and mix well. Let cool or chill in fridge for one hour. Pour into ice cream maker, and use according to unit directions. The cooler the ice cream is when you start, the shorter the freezing time.
To add peaches, chop fresh peaches into bite-sized chunks and add to mixture 10 minutes before the ice cream is done in the ice cream maker. Alternatively, puree the peaches and add to the mix after milk. Reserve some fresh peaches for garnish.
Frozen peaches will work out of season, or you can add your favorite fruits and berries to the ice cream base in the same manner as the peaches.
Recipe makes 1 gallon vanilla ice cream. If you use a Cuisinart, you’ll have enough ice cream mix for two batches, so have fun mixing and matching flavors!
If you’ve ever wanted to have ice cream for breakfast but decided to take the adult high road instead of indulging your sweet tooth, here’s a guilt free excuse to go ahead and treat yourself! This all natural ice cream, created by East Cobb resident Mayra Patino, is not only delicious, it’s also 100 percent vegan, gluten free and good for you too.
Patino, an SEO consultant who is constantly on the go but enjoys living a healthy, outdoor lifestyle including yoga, hiking and standup paddleboarding, almost always has a smoothie for her first meal of the day. She developed this Green Smoothie Ice Cream using one of her most favorite healthy breakfast beverage recipes— hence its name!
To give her Green Smoothie Ice Cream its rich, creamy flavor, Patino even makes her own almond milk (recipe also included below) to use in this deceptively dreamy treat. If you’d rather not make your own almond milk, store bought does work but will result in a slightly looser mix and softer ice cream.
Don’t let its good-for-you ingredients fool you, this ice cream is just down right good!
GREEN SMOOTHIE ICE CREAM
2 c. almond milk*
1 banana (fully ripened tastes sweeter)
1 oz. baby kale (Mayra keeps it frozen for smoothies and ice cream)
6 dates (pitted)
2 TBSP almond butter
1/8 tsp. Himalayan salt
Optional add-ins: chia seeds, flax seed, walnuts, vanilla beans, cinnamon, bee pollen.
Add ingredients to Vitamix in the order listed above from top to bottom. Mix for 45 seconds. Transfer to ice cream maker, and use according to unit directions. This recipe also makes a great Vitamix smoothie with just a few cubes of ice and a bit of water to your preference. If you don’t have a Vitamix, most blenders will work but the final product may not be as creamy and smooth.
1 c. peeled almonds (soak in hot water for 1 hour to peel easily)
3 c. water
5 dates (pitted)
Pinch sea salt
Blend for 1 minute in Vitamix.