Sweet Science's rhubarb cinnamon almond ice cream: 50 Favorite Dishes, No. 2

Sweet Science's rhubarb cinnamon almond ice cream: 50 Favorite Dishes, No. 2
Courtesy Sweet Science Facebook page

After a short hiatus, 50 Favorite Dishes is back counting down the best things we've tasted this year.

More than any other dessert, ice cream seems to be the great unifier. Young or old, hungry or full, even if you're not "a sweets person" ice cream always sounds like a pretty good idea. Between Grand Old Creamery, Pumphouse, Izzy's, and Sebastian Joe's we have plenty of excellent local options, but there's a (relatively) new small batch producer that is really putting the proverbial cherry on top of the very real sundae. 

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Ashlee Olds, owner of

Sweet Science Ice Cream

, combined her degree in Business Management with her experience working at places like

Rogue Chocolatier


Black Sheep Coffee Cafe

to start her own method-focused operation, featuring meticulously-sourced organic ingredients and perfectly tuned flavor combinations.

Part of the allure of Sweet Science ice cream, aside from the uber-creamy texture and pure bases, is that until recently, you could only get it on Thursdays from the retail space of the Food Crafters Building on Pierce Butler. Olds has now teamed up with Verdant Tea on Franklin and is selling her stuff by the pint every day, which is very good news (or very bad news, depending on your dairy tolerance or calorie allowance) for us. It's hard to pick just one favorite flavor. The blood orange with vanilla tastes like an amazingly fancy and tart Dreamsicle; the Stracciatella is basically just vanilla with chocolate streamed in so it's first hard to the tooth and then totally melty; and the sweet corn with blueberries is like summer frozen in creamy time. 

But the homiest, warmest, tangiest, loveliest of all is the rhubarb cinnamon almond, which manages to capture all the flavor of a Minnesota-made rhubarb crumble. The compote is chunky and not overly sweet and the amaretto-cinnamon base makes for a slightly boozy foil to the tartness of the fruit. Toasted almonds give it a punch of crunch that makes it a complete dessert rather than just a scoop of ice cream.

50 Favorite Dishes

No. 50: Somos Peru's crema volteada
No. 49: Northbound Smokehouse & Brewpub's waffle battered chicken sandwich

No. 48: Namaste Cafe's bison mamacha
No. 47: MidNord's Argentinian empanadas
No. 46: Krungthep's Thai sausage
No. 45: Eat Shop's shrimp salad
No. 44: Icehouse's savory eclair
No. 43: Cajun 2 Geaux's beignets
No. 42: A Cupcake Social's dulce de leche cupcake
No. 41: French Hen's Creole biscuits and gravy
No. 40: The Gray House's cabbage and cava salad
No. 39: Foxy Falafel's curry falafel
No. 38: Republic's ricotta fritters
No. 37: Meritage's matzo ball soup
No. 36: Butcher & the Boar's lobster grilled cheese
No. 35: Sushi Fix's tuna poke
No. 34: George & the Dragon's Asian hangover
No. 33: AZ Canteen's Cabrito burger
No. 32: Nightingale's scallops with almond gazpacho
No. 31: Cafe Racer's pork plate
No. 30: World Street Kitchen's soft serve
No. 29: The Lynn on Bryant's baba rhum
No. 28: Fika's pork belly and poached egg
No. 27: The Kenwood's pancakes with black walnut butter
No. 26: Blackbird's spicy peanut noodles
No. 25: Sonora's shrimp caramelo
No. 24: Mona's marrow on toast
No. 23: Smack Shack's lobster guacamole
No. 22: No. 21: Neato's Burgers duck fat French fries
No. 20: Birdhouse's sweet pea pate
No. 19: Mojo Monkey's cake doughnut
No. 18: Parka's ham & pickle tots
No. 17: Blue Door Longfellow's baked and loaded blucy
No. 16: Ipotle's spicy dosa 
No. 15: Grand Szechuan's Chengdu Dumpling
No. 14: Birchwood Cafe's key lime pie
No. 13: Dandelion Kitchen's braised beef sandwich
No. 12: The Left-Handed Cook's 21-Spice Fried Chicken
No. 11: Mike Phillips's Three Sons Meats charcuterie
No. 10: Union's Duck with Whole Grains
No. 9: Borough's champagne potato soup
No. 8: Lucia's chicken pot pie
No. 7: Strip Club's tenderloin schiacciatta
No. 6: Rincon 38's Pulpo
No. 5: Burch's steak
No. 4: Harriet Brasserie's tres leches cake
No. 3: La Belle Vie's sweet pea tortelli

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