Here’s the Scoop

June 2022 View more

Sweet Home Gelato 
Co-owner Janice Bruksch, with husband Kurt and father-in-law Ed, opened this gelato shop in 2013 as a Frost Gelato franchise and in 2019 went independent and rebranded as Sweet Home Gelato. Their gelato machines and an array of ingredients are imported from Italy. “We are very proud that we create all of our own gelato and sorbet, providing everyone with an authentic Italian experience,” Janice says. Choose from flavors such as Salted Caramel, Cannoli, White Chocolate Raspberry, Roasted Almond, and Strawberries & Champagne sorbet—and 16 vegan options, including Dark Chocolate.
Good to know: Want to cater gelato for a party or wedding? Sweet Home Gelato has adorable turquoise Italian gelato carts to set up at your event. 50 S. Main St.,

Eiffel Waffle 
Downers Grove and Bolingbrook
Craving an Insta-worthy treat that tastes as good as it looks? Try the ice cream-topped Bubble Waffles at this petite shop, coming up on its first anniversary in July. “It’s warm on the inside like a waffle, but it’s crispy on the outside like a waffle cone,” says Omar Falaneh, who co-owns the shop with Barra Abousalem and Yahya Ghouleh. “When you put the ice cream with it, it’s just beautiful.” The Ooh Là Là Surprise (right) features cake batter ice cream topped with a cream-cheese glaze, sprinkles, Fruity Pebbles, and frosted animal crackers.
Good to know: Eiffel Waffle hopes to land space for a shop in Naperville soon. 1028 Curtiss St., Downers Grove; 284 S. Weber Rd. in Bolingbrook

Andy’s Frozen Custard
After learning the ropes from Milwaukee custard master Leon Schneider, founders John and Carol Kuntz opened their first shop in Osage Beach, Missouri, and named it for their son, Andy. There are now more than a dozen shops across Illinois, including two in Naperville, two in Bolingbrook, and one each in Oswego, Glen Ellyn, and, come December, La Grange Park. “We make our custard fresh on the hour, and it’s held at a lower temperature, so you are not going to get a brain freeze,” says Chad Wilke, regional manager. “It’s creamier—there’s less air in frozen custard than ice cream.” Seasonal specials include Black Raspberry Chip Custard and a Strawberry Shortcake sundae (left) made with cake baked by Elmhurst bakery Lezza Spumoni & Desserts Inc.
Good to know: Try the Pick 6, a to-go pack of six concretes (frozen custard with toppings blended in). “If you’re a family of six, not everyone wants the same toppings,” Wilke says. “These are half-pints that you can bring with you to Centennial Beach or to the park district to a game.” various locations,

Photos courtesy of Alicia’s Photography (Sweet Home Gelato) and Eiffle Waffle