Bliss by the Scoop at Third Bowl Homemade Ice Cream

By | June 15, 2015
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Ice Cream from Third Bowl Homemade Ice Cream

Third Bowl Homemade Ice Cream in Crested Butte is known for serving up some of the most exquisitely flavored ice cream on the Western Slope for a number of reasons.

For one, Confectioners Matt Smith and Kendall Tankersley use only locally grown, organic produce from their hometown as well as Hotchkiss and Paonia. Also, Kendall and Matt love to experiment by combining fruit, herbs, peppers and other ingredients to develop sophisticated flavor profiles. And third, they maintain complete control over production.

Their ice cream dances on your palate. The flavor and sensation you experience with the first taste changes as it melts in your mouth. With crowd-pleasing favorites like chocolate, vanilla and strawberry, the flavor typically intensifies. With the crazier flavors, it can be a wild ride.

“Everyone loves Chile Chocolate Cherry—it’s one of our top sellers,” says Kendall. “When you take a bite, the first flavor in your mouth is chocolate, then you get to taste big chunks of tart cherries that we sweeten with a little sugar and then, as your mouth warms up, you get the heat of the chile.”

Some of their summer flavors include Basil Honey Pistachio, Basil Chèvre Caramel, Lemon Beet, Apricot Ginger, Peppermint Stick, Honey Lavender and Mint Chocolate Chip (to die for!).

“We get our mint from one specific grower here in Crested Butte,” says Kendall. “She has too much of it, so she gives it to us in exchange for ice cream.”

Third Bowl also serves nondairy ice cream made with coconut milk and almond milk. And don’t forget Scoop Dog, a yogurt product made specifically for the pooch. Kendall and Matt donate 50 cents of each Scoop Dog sale to a local no-kill shelter.

Third Bowl Homemade Ice Cream is definitely worth the hike, ride or drive over any of the seven passes that lead from Aspen to Crested Butte. When you get there, it is located upstairs at the corner of 2nd and Elk streets, in the heart of the business district.

Article from Edible Aspen at
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