Sheridan's Lattes & Froizen Custard has got to be at the top of the list for favorite places to cool off and satisfy that sweet tooth.

 When Jim Sheridan was a kid, he loved eating frozen custard at a family-owned store in upstate New York. It was a shop that held customers and quality in high regard. Not surprisingly, the childhood memory stuck with him... and today, in his own booming frozen custard business, he makes sure that every to-die-for dessert is packed with fabulous ingredients and a bit of old-fashioned nostalgia.

Sundaes, Concretes and Lattes are on the menu and enough toppings to fill a truck. from oreo's to fresh fruit Sherideans will satisify whatever craving you are having.

5101 82nd Street
Lubbock, TX 79424-3025 (806) 687-7111


Hands down one of my favorite spots in the hub that does not leave me feeling bloated and guilty is Bahama Bucks.

Every Bahama Buck’s authentic island dessert captures an entirely unique sensory experience. Our island creations explode with unstoppable flavor. Of course, it goes beyond taste to your inner spirit, your style and those moments you savor in life. Try us once and we’ll show you how to soak in the island lifestyle.

At the heart of Bahama Buck’s menu is our island inspired world famous Sno - shaved ribbons of soft, fluffy Sno, generously showered with one of more than 91 Bahama Buck's proprietary gourmet flavors.

Shaved Ice with almost 100 flavors to choose from and delicious fresh fruit is the cornerstone of a visit to Buck's and the prices, service and products will keep you coming back for more.
3 Locations in Lubbock
2515 82nd St # 2, Lubbock - (806) 745-7088
1708 50th Street, Lubbock - (806) 762-1290
5009 50th Street, Lubbock - (806) 281-1966



The Cold Stone Creamery has to be one of the kiddos favorites due to the fact you can have it exactly your way.

If it has anything to do with ice cream, it has everything to do with Cold Stone Creamery. From unique ice cream creations to smoothies, cakes and shakes – nobody serves up the ultimate indulgence like Cold Stone. It starts with using the highest quality ingredients and ends with our signature process for preparing your custom creation on a frozen granite stone.

From Gummi Bears to Butterfinger you can have your favorite flavor of ice cream mixed and blended with all the toppings you can imagine. I suggest the Strawberry Blonde. Awesome!
2 Locations in Lubbock

 8215 University Avenue, Lubbock, TX (806) 748-7000

2421 Broadway Street, Lubbock, TX (806) 741-1222



For the classic experience and quality you can count on you have to remember your friends at Baskin-Robbins.

For over 62 years, Baskin-Robbins been delighting customers with our irresistible treats. We still
follow the credos and innovative thinking of our founders, Burton Baskin and Irvine Robbins.
With more than 6,000 retail shops in 35 countries, we’re now the world’s largest chain of ice cream
specialty shops.
A single scoop or triple scoop it's all up to you. Delicious cones, soft serve, sundaes, the timeless banana split and some of the best ice cream cakes in the business. Whatever your in the mood for Baskin-Robbins has your fix.
3 location in the hub
6301 82nd Street, Lubbock - (806) 771-3131
1003 University Avenue, Lubbock - (806) 687-3100
4902 34th Street #26, Lubbock - (806) 795-3131



For my last place to get the best sweet spot in Lubbock I had to put my Mom's House! Nothing says summer like a bowl of my mom's hand cranked homemade ice cream. Yes it is easy to put it in a ice cream maker, plug it in and wait, but the sweat and love mom puts into that old oak ice cream maker with turn crank is the best. I stole her recipe for you guys:
Debbies Homemade Vanilla Ice Cream

2 c. sugar
1/3 c. all-purpose flour
1 1/2 tsp. salt
6 c. milk
6 eggs
3 c. heavy or whipping cream
3 tbsp. vanilla extract
About 10-20 lbs. cracked ice
About 3 c. ice cream & cooling rock salt or 2 c. table salt
Early in day or up to 1 month ahead:
1. In heavy 3 quart saucepan with wire whisk, combine sugar, flour and salt. Beat in milk and eggs until well blended. Cook over medium low heat, stirring frequently, until mixture thickens and coats spoon, about 30 to 45 minutes. (Do not boil or mixture will curdle.) Cover surface with plastic wrap; cool completely, about 3 hours.

2. Pour cooled egg mixture, cream and vanilla into 5 or 6 quart ice cream freezer can. Place dasher in can; cover; place can in freezer bucket; attach motor or hand crank. Add 2 cups water to bucket.

3. Fill bucket half full with ice; sprinkle with 1/4 cup rock salt or 3 tablespoons table salt. Add about an inch of ice and 1/4 cup rock salt or 3 tablespoons table salt. Repeat layers of ice and salt until 1" below can lid. Freeze as manufacturer directs, adding more ice and salt as needed. Freezing takes about 35 minutes.

4. After freezing, ice cream will be soft. Remove motor or crank; wipe lid clean. Remove dasher; with spoon, pack down ice cream. Cover surface of ice cream with waxed paper. Replace lid and put cork in hole in center; add more ice and salt to cover lid. Let stand to harden, about 2 to 3 hours, adding ice as needed. Or, place container in home freezer for 2 to 3 hours. Makes about 3 1/2 quarts or 28 servings


Enjoy your summer and stay cool kiddos. Try some of these spots and let me know of some of your favorites so I can share them with everyone else.-B

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