Dallas–Fort Worth, TXIce Cream

Kari Crowe-Seher launched this small-batch creamery in Fort Worth's Near Southside in 2014, and it has grown into several locations across Fort Worth and into Dallas' Bishop Arts District, plus placements at Central Market and Whole Foods, while staying rooted as a Fort Worth brand.

Jeff and Stephanie Brannon took over the former Gypsy Scoops shop on South Main Street in 2020 and renamed it for Stephanie's middle name. Seven core flavors, including Honey Not So Vanilla and Fudged Up Cookie Dough, rotate year-round alongside limited flavors added monthly, all wrapped in the shop's signature baby-pink look.

Brandon and Kellie Stoll ran Parlor's as a mobile scoop operation before opening this Lakewood shop, making ice cream from scratch with milk, eggs, and cream sourced from Dallas-Fort Worth farms. The signature Milk and Cookies flavor is built around locally baked chocolate chip cookies.

Henry Gentry opened this Plano shop in 1992 when, in his words, nobody in the area was selling real homemade ice cream. The cream runs sixteen percent butterfat, and Gentry rotates through roughly a thousand flavors a year, from classic vanilla to avocado, corn, and Texas praline, also supplying ice cream wholesale to restaurants around the metroplex.

Curly's serves dense, Midwestern-style frozen custard out of the Cultural District, built to order into concretes and sundaes. It is a different animal from scooped ice cream, thicker and richer thanks to the custard base, giving Fort Worth's frozen dessert scene a distinct regional style alongside the small-batch creameries.