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Ice Cream Jubilee

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Grand Opening tomorrow, July 12

Had a preview day today, where it was "pay what you want".

Tried: Banana Bourbon Caramel, Sweet Potato Pie and Cookie Dough. All good, but the highlight was the Banana Bourbon.

Many other flavors, too little time.

Solid little ice cream shop.

Ice Cream Jubilee
http://www.icecreamjubilee.com/

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  1. We tried this out today. I found the banana bourbon caramel to be icy, not creamy. Flavor pretty good. We also tried coconut lychee lime (odd combination of flavors that didn't work), strawberry and Thai ice tea, both were very good and creamy. The flavors are more muted, though. Cones break easily, ask for cups. It's expensive ice cream, though--all that came to over $21. Parking in that area is a headache, especially w/ an event going on. I far prefer the ice cream at the Moo Thru. Flavors aren't as interesting (although it's arguable that snix--a blend of twix and snickers-- is more creative than gin and tonic) but ice cream much richer and creamier. You have to drive out past Manassas, though.

    4 Replies
    1. re: chowser

      No doubt.

      It's a nice neighborhood ice cream joint. I wouldn't go out of my way for it.

      Is the Moo Thru worth a trip from DC?

      1. re: ipsedixit

        It depends on how much you like ice cream. I go about an hour out of my way for it but not the 1 1/2-2 hours from DC. They get their milk/cream from cows down the street and it is rich and creamy. Great milk in bottles. They have a nice variety of flavors but more mainstream, key lime pie, snix that mentioned, moundz, peach,... Wide variety. I like their dark chocolate because it's not too sweet but packs a wallop of chocolate.

      2. re: chowser

        What's up with expensive ice cream? I really can remember 10 cent cones at the lunch counter at the 5&10, but today even just a splash of self serve frozen yogurt is a buck and a half.

        1. re: chowser

          I read on their website that they use 18 percent butterfat.
          Although that would make the ice cream extremely rich, it is probably why the flavors were muted.
          As a former ice cream maker, my preference for a rich balanced ice cream would be no more than 14 percent fat.