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Mitchell’s Ice Cream—
San Francisco
Mitchell’s Ice Cream in San Francisco has been attracting a large and loyal cult-like following since dairy farm descendants and brothers Larry and Jack Mitchell opened it in 1953. No matter what time of day or how thick the fog, you can expect to take a ticket and wait in a very long line at this neighborhood ice cream oasis.
Mitchell’s features exotic versions including ube (purple yam), avocado, langka (jackfruit) and buko (young coconut), as well as vanilla, strawberry, chocolate and mango—their most popular flavor.
“We have a lot of customers who have been coming here since they were kids, and now they’re bringing their kids and grandkids,” says co-owner Linda Mitchell. Ask any San Franciscan, and they’ll tell you the road to Utopia is paved with Mitchell’s Ice Cream. —Charyn Pfeuffer
688 San Jose Ave., San Francisco, CA • mitchellsicecream.com
Sebastian Joe’s—Minneapolis
Ice cream? Sure, Minnesota is a dairy state. But Minneapolitans also know a thing or two about gelato, thanks to three enterprising brothers—Tim, Todd and Mike Pellezzer—who opened an Italian scoop shop here named Sebastian Joe’s in honor of their grandfather, who practiced the art form in the Old Country.
He’d probably relish the zillion rotating flavors made in the classic Italian style. But the boys have marched out New World inventions, too, that slide from banana yogurt to grapefruit-Campari sorbet to Pavarotti, the hands-down best-selling gourmet ice cream, melding caramel, banana and chocolate chips into one sinful scoop.—Carla Waldamar
Two locations: 1007 Franklin Ave. W. and 4321 Upton Ave. S., Minneapolis, MN
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