Susanna’s Ice Cream and Sorbet Taste the difference!
9–10am today, Friday, May 22, 2015, catch Chef Susanna whipping up a batch of Rhode Island’s favourite Coffee Ice Cream (with no artifical anything) on WPRI TV-12’s Rhode Show. She’ll show you how to make a quart right in your own kitchen!
Susanna’s Ice Cream named BEST ICE CREAM IN RI inRhode Island Monthly’s 2010 Best of RI Awards
and called BEST ICE CREAM IN NEW ENGLAND in Yankeemagazine, July/August 2011!!!
Susanna’s Ice Cream at Sweet Berry Farm now named one of “The 33 Best Ice Cream Shops in America 2015” by Thrillist
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 cone cups! Susanna’s—Taste the difference!
Susanna’s Spring Specials:
Our all-season favourites are back, PLUS:
Honey Vanilla Ice Cream — made with honey from Sweet Berry Farm’s own bees!
Maple Pecan Ice Cream — made with new-season Quebec maple syrup and lots of chopped toasted pecans!
Cardamom Coffee Ice Cream — Coffee Ice Cream with a warm spicy cardamom undertone!
Meyer LemonIce Cream — full-bodied tang in smooth creamy richness!
Blood Orange Sorbet — looks the way it sounds, tastes intense!
They’re back! Susanna’s collection of chocolate confections:
Crystallised Ginger Slices & Apricot Slices, plus Almond Bark, Cherry-Almond Bark, & Hazelnut Bark, all dipped in the best extra-dark Belgian chocolate.
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.
“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.)
All Susanna’s sorbets are 100% dairy-free, and Susanna’s DARK Chocolate Ice Cream contains no egg. Also, Susanna’s pre-packaged ice creams and sorbets are completely gluten-free and nut-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