Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > San Francisco Bay Area >
Feb 12, 2014 03:42 PM

Easy Breezy Frozen Yogurt and Frozen Custard - Newly Opened in Inner Sunset, SF

Easy Breezy Frozen Yogurt just opened in the Inner Sunset this past month, and I checked it out. It's the second branch of the business in Noe Valley.

They had one flavor of frozen custard in addition to the various types of yogurt (both tart and sweet). The custard was creamy and rich, and I thought it was pretty decent. The yogurts were fine (pretty average). Topping selection was pretty nice, and they had a new interesting things: soft cookie-dough (not just the little hard nuggets), rice krispy treats, popping boba, mochi, and various cookies/crumbles. Fresh fruit toppings were also decent. Not the biggest selection ever, but good quality.

Probably not a destination, but worth a try if you're in the neighborhood or in the park on a hot day (ha!).

  1. Click to Upload a photo (10 MB limit)
  1. have only been to the noe one, but easily my favorite froyo place in SF. that being said, i don't like froyo enough for anywhere to be a destination place :)

        1. re: DavidT

          Irving St. between 8th and 9th avenues is the location I've been going to.

        2. Just went for a third visit, after a very good second visit. Now I *really* like this place, mainly because of the flavor "Goin' Bananas" which is an almond-milk based dessert w/ lots of real banana (no dairy). Some of my dining companions didn't love the flavor or texture, but I personally think it's awesome. I hope they have it forever. Today I topped it w/ small amounts of marshmallow sauce, hot fudge, mochi, oreo cookies, and a piece of waffle cone. So, I take back what I said about the flavors/yogurts being average—it actually seems like they change super frequently and include some cool experimental things that are not common elsewhere (today I tasted grapefruit yogurt).

          I realize this yogurt trend is maybe already on the decline, but it's cool to see a place doing interesting things with this, and providing good toppings, too.