We couldn’t let National Chocolate Ice Cream Day go by without a sweet celebration.
So on Wednesday afternoon, we went to Betty Rae’s Ice Cream, 7140 Wornall Road, for a scoop (or five) and to shoot our latest episode of Chow Town Live.
On the show — which you can view in its entirety here — owner David Friesen showed us how Betty Rae’s whips up huge batches of marshmallow fluff and cookie dough. He also gave us a tour of the shop’s new ice cream truck and let us sample two experimental flavors: Mango-tomatillo frozen yogurt and morel mushroom ice cream.
That’s right: Mushroom ice cream.
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Friesen, who previously worked as a baker, said he made the ice cream by cooking wild morels in butter, brown sugar and salt. When mixed into an ice cream base, the mushrooms take on a malty, caramel-like flavor, with just a hint of mysterious earthiness.
Want to try it for yourself? Get to Betty Rae’s in the next week, because the small batch of morel ice cream won’t last long.
Traditionalists might prefer Betty Rae’s three-scoop ice cream sundae, which comes in a handmade waffle cone bowl, or a macaron ice cream sandwich that melts in your mouth, not your hand.
I’m a fan of the S’mores Sundae, which tops the customer’s choice of ice cream with graham cracker crumbles, hot fudge and torched marshmallow fluff. It’s a dessert worth celebrating — even if it’s not a national ice cream holiday.