Susanna’s Ice Cream available in the freezer case home-made right here and packed with flavour (with no additives of any kind » ever «) in pints, half-pints, scoop-size, and now in cones too! Susanna’s—Taste the difference!
Strawberry Ice Cream & Sorbet — the best!
Louisiana Banana Ice Cream — Bananas Foster was born in New Orleans, and this is the ice cream version: bananas roasted with brown sugar and butter, with a splash of dark rum.
Key Lime Sorbet — tart and refreshing for a hot summer’s day!
Crème FraÎche with Fresh Strawberries — imagine frozen strawberry cheesecake and you get the idea.
Blueberry Sorbet — from real blueberries, seedless too.
Toasted Coconut Ice Cream — creamy coconut goodness loaded with shreds of toasted organic coconut.
Mango Sorbet — all the refreshing flavour and none of the mess.
Mexican Chocolate Ice Cream — Susanna’s powerful chocolate with an added kick to make you grin.
Meyer Lemon Ice Cream — full-bodied zest in creamy richness, available in 4-fl.-oz. size only, the perfect single serving.
Blood Orange Sorbet — looks the way it sounds, tastes intense.
Meet Susanna and sample Susanna’s at the open-air Coastal Growers′ Market Saturdays 8:30am–12:30pm at historic Casey Farm 2325 Boston Neck Road (Rte. 1A) Saunderstown, RI 02874 (one mile south of Rte. 138)
Susanna’s ice cream and dairy-free sorbets are handmade right here at Sweet Berry Farm, using local ingredients whenever possible, including fresh cream from Arruda’s award-winning dairy in Tiverton, Sweet Berry Farm fruit in season, and freshly roasted beans from Middletown’s Custom House Coffee.
More exotic ingredients include the best Belgian chocolate, Australian ginger, and vanilla beans from Tahiti and Madagascar.
All of Susanna’s ice creams and sorbets are free from stabilisers, preservatives, artificial flavours, and added colourings. They are made with pure cane sugar only—no corn syrup or artificial sweeteners—and Arruda’s Dairy cream is BGH-free and non-ultra-pasteurised.
(Click here to see what one taste-tester had to say about Susanna’s!)
“Susan, the charming ex-pat behind Susanna’s Ice Cream.”
British food writer Neil Davey (aka “DineHard”), travelling the highways ofAmerica’s East Coast for MSN Food, stopped in at Sweet Berry Farm to meet Susanna and sample Susanna’s Ice Cream. Click here to find out more.
“Susanna's excellent indulgent ice cream”
Susanna’s Ice Cream takes top spot in Lindsay Clendaniel’s new book Scoop Adventures as Rhode Island’s best recipe to make for yourself! (Click on the photo for more.)
RI’s best is Susanna’s!
All Susanna’s sorbets are 100% dairy-free.
Not all these flavours will be available every day, or in all sizes, but special orders are always welcome in season. Hear about all our latest flavours from our Flavour Updates.
All Season — Ice Cream
Chocolate DARK Chocolate
Coffee Crème Brûlée French Vanilla Bean Ginger Mexican Chcolate
Click here to see what people have said about Susanna’s Ice Cream and find out more about Susanna, and click here to let us hear your thoughts and suggestions, or tell us how you use Susanna’s.
You can also browse the Coastal Growers’ Market web site here and the Coastal Growers’ Winter Market Photo Gallery here.
My advice to you is not to inquire into why or whither, but just enjoy your ice cream while it’s on your plate; that’s my philosophy. Don’t forget that we’re getting through the recession by the skin of our teeth!
— Thornton Wilder, The Skin of Our Teeth, Sabina’s opening monologue