Pecan Pie with graham crackers and chocolate chips. Jalapeño Lime with hot fudge and shredded coconut. Chocolate Peanut Butter with Reese’s Cups and Nutter Butters. It’s enough to make any ice cream lover salivate. Combined with the fact that Amy’s Ice Cream only serves up the most premium of dairy desserts, how could someone say no?
The Austin-based business started up in 1984 and has introduced millions to flavors such as Cop Stop (coffee ice cream with glazed donuts), Sunday Morning Cartoons (fruit loops steeped in cream), Tito’s The Dude (made with Austin’s own Tito’s vodka), and more than 1,000 other flavors. About 350 flavors are kept in rotation in Amy’s 15 locations in Texas, including Peanut Butter and Honey Sandwich, All Thai-ed Up, and their signature flavor, Mexican Vanilla.
Every flavor is classified as super premium with at least 14 percent butterfat to give it that rich, complex texture that ice cream addicts crave. Customers can select mix-ins of nuts, candy, and fruit (a practice that pre-dates Coldstone and Marble Slab), and employees combine it all on a room-temperature board to increase flavor and palatability. But while the quality and flavors are certainly outstanding, it’s the atmosphere that sets Amy’s even further apart. Tie-dye clad employees sling samples and chuck scoops across the street. That’s right—employees have been known to hurl ice cream across the street (or over their shoulder or under a leg) just to make someone’s day. The company even holds annual Trick Olympics so their employees, also known as Scoops or Tricksters, can compete against one another with mad ice cream handling skills.
Amy’s is ice cream set apart, from their inventive flavors to their energetic atmosphere to the playfully poor grammar posted on the walls (“these flavors has alcohol”). And Spring in Texas and ice cream are made to go together.
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