Baltimore, MDIce Cream

The Patterson Park counter draws from a deep rotation of hard ice cream, soft serve, sorbet, and playful house flavors. Families can build cones, cups, shakes, or sundaes while watching the neighborhood move along Eastern Avenue. This original location keeps the experience focused on Baltimore's fondness for colorful, generous scoops.

Cajou makes every flavor without dairy, using cashews and other plant ingredients to create a dense, creamy texture. The Howard Street storefront explores global pantry notes through combinations such as baklava, horchata, and kulfi-inspired scoops. It works equally well for a dedicated vegan dessert stop or a curious sampler's flight.

Taharka's R. House counter serves the Baltimore company's small-batch ice cream from a dependable, current location. Familiar chocolate and vanilla sit beside locally minded flavors that weave in cookies, coffee, caramel, or fruit. The food-hall setting makes it easy to add a scoop after a meal or assemble a mixed group outing.

This seasonal Falls Road stand returns in warm weather with water ice, soft serve, and layered combinations of the two. Fruit-forward cups offer a bright alternative to dairy, while swirls satisfy visitors who want both textures. The straightforward walk-up format has made Tropicool a recurring spring and summer ritual in Mount Washington.

Prigel turns milk from its Baltimore County family farm into ice cream served close to the source. The Glen Arm creamery pairs pastoral surroundings with classic scoops, seasonal flavors, sundaes, and dairy-case treats. A visit feels connected to the fields and herd rather than detached from how the dessert begins.