West Bay'ers rejoice, there is a new Cold Stone Creamery in East Greenwich! That's the good news. The bad news is that it will be a Cold Stone in Hell before the line ceases to spill out the door of this new location. Well, that's probably not true, but the past two nights that Em and I have tried to get in it's been at least a half hour wait.
Cold Stone, in case you haven't been to one, is the Subway of ice cream franchises. Pick your flavor, pick your toppings, and the eager scoopers mix and mash it all together on a frozen slab of marble right before your eyes. Good stuff. I especially recommend the glycemic-coma-inducing cake batter ice cream with oreos smashed in. Mmm!
What I don't recommend is tipping you scooper. As you'll surely find out when you spend your entire evening in line, tips induce an unfortunate and demeaning girl scout-ish song/chant from all the workers, in appreciation of getting your $.14 change. I usually tell them I'll tip them $2 if they don't sing...
The Stone is Cold, But the Line is Long
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Now I have to hear that song.
Looks l ike the Newport location is a lot closer to us. This is now a mandatory field trip.
Is a tour of Mt. Hope Bay/Buzzard’s Bay Creameries at all compatible with my weight loss plans? I will have to think hard about it. While eating ice cream.
Cold Stone Ice Cream Makes me sick.
James reminds me I should have linked the store locator: Find a Stone
Other RI locations include Newport, near the Tennis Hall of Fame, Thayer St next to Starbucks, and now East Greenwich across from the Warwick Showcase (by Panera).
Cool, good to know there’s a nice Ice Cream joint near work.
Welcome back, btw. I’ve started a new blog btw, if the link section is ever added.
Thayer St?
That’s even CLOSER!!!
Road trip!
Cold Stone ice cream is pitiful!
First, who wants to “mix” their own flavor? I prefer something scientifically formulated; Cherries Garcia (Ben & Jerry’s) or Baseball Nut (Baskin Robbins) are infinitely better flavors that mixing a bunch of junk into ice cream.
And the ice cream? Gummy chemical loaded junk; so many emulsifiers that I feel like I’m eating lard.
Then we beat it up, knocking out all the air and fluffyness, and shove this now-melting glop into a cup or YUCK waffle.
And now you can get SALMONNELA with your “cake batter” ice cream. Cake batter? That’s what they culture bacteria in; it’s no wonder people are getting sick!
Most of the Cold Stone’s are doing poorly financially; high rents, high labor costs, and a faddish product will guarantee most of them will be out of business in a year or two. It looks mostly like an investment fraud to me.
Cold Stone ice cream is pitiful!
First, who wants to “mix” their own flavor? I prefer something scientifically formulated; Cherries Garcia (Ben & Jerry’s) or Baseball Nut (Baskin Robbins) are infinitely better flavors that mixing a bunch of junk into ice cream.
And the ice cream? Gummy chemical loaded junk; so many emulsifiers that I feel like I’m eating lard.
Then we beat it up, knocking out all the air and fluffyness, and shove this now-melting glop into a cup or YUCK waffle.
And now you can get SALMONNELA with your “cake batter” ice cream. Cake batter? That’s what they culture bacteria in; it’s no wonder people are getting sick!
Most of the Cold Stone’s are doing poorly financially; high rents, high labor costs, and a faddish product will guarantee most of them will be out of business in a year or two. It looks mostly like an investment fraud to me.