Pin It

Get the Scoop 

At Island Homemade, ice-cream dreams are coming true

Last summer, you had to be in the Champlain Islands to enjoy a frozen pint of Island Homemade Ice Cream. Or you could truck up there with a very good cooler and hope that the über-local goods didn't melt on the way home. Nowadays, you can pick up containers of the premium Vermont product - in flavors like caramel turtle fudge, pomegranate chip and peppermint stick - at a slew of local specialty stores all over Chittenden County.

Gary Sundburg, 52, who owns the biz with wife Patty, 51, notes they've recently tripled production - not by hiring employees or buying a new building, but by making their existing processes more efficient. The logo is now printed on pint containers - fewer stickers to deal with - and the ice cream freezers can hold larger quantities. The company's success means that Gary will be able to quit his part-time job at Verizon and focus entirely on the frozen stuff.

Want a cone instead of a pint? IHIC's website lists restaurants and scoop shops that feature the Grand Isle goodies.

A new one, The Cone Artiste Ice Cream Shoppe in Colchester, is supposed to open its doors next Wednesday. Denis and Michelle Berthiaume plan to carry IHIC exclusively. In fact, the quality of the ice cream is what convinced them to open the shop. Says Denis, "Until you've tried Island Homemade Ice Cream you think Ben and Jerry's is a great ice cream. Then you realize it's just a good ice cream."

In addition to the usual "dish or cone" dichotomy, The Cone Artiste will serve customers' fave flavors sandwiched between chocolate chip or oatmeal raisin cookies. Michelle recommends the oatmeal cookies with cinnamon ice cream. Other specialties: Red Bull floats and Ice Storms, the local equivalent of McFlurrys.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It

More by Suzanne Podhaizer

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Contributor Suzanne Podhaizer is an award-winning food writer (and the former Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose,... more


Subscribe to this thread:

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

foodie poll

What are you MOST interested in learning more about?

  • Food-related events, festivals and other gatherings
  • Bars and restaurants — where should I eat out?
  • Farms and agriculture — what's up with the people producing our food?
  • Issues: What are the social, environmental and economic impacts of my food choices?
  • How to cook better meals at home

View Results

Latest in Category

Recent Comments

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2016 Da Capo Publishing, Inc. 255 So Champlain St Ste 5, Burlington, VT 05401
Website powered by Foundation