Fairfax Scoop
415-453-3130
| Monday | noon to 10 p.m. |
|---|---|
| Tuesday | noon to 10 p.m. |
| Wednesday | noon to 10 p.m. |
| Thursday | noon to 10 p.m. |
| Friday | noon to 10 p.m. |
| Saturday | noon to 10 p.m. |
| Sunday | noon to 10 p.m. |
Fairfax, 94930
Ray and Melinda Martin began with a basic vanilla ice cream that was natural and homemade, too.
They wanted old-fashioned ice cream; the kind made from milk, cream, egg yolks, evaporated cane juice and natural flavors. Fairfax Scoop uses 80 percent local ingredients with dairy products from Straus Dairy, strawberries from Sartori Farms and honey from Marshall Farms’ hives in Fairfax. They were once curious which flavor was the most popular, so they had a “competition” to discover which ice cream tub would reach its bottom first. Chocolate covered grasshopper beat out the traditional vanilla by a scoop. This mint ice cream is full of Paul Newman mint cookies. Yum. Another perennial favorite is vanilla honey lavender. Seasonal flavors are also big hits, such as the pumpkin ice cream in the fall, with the pumpkin from Bolinas Paradise Valley Farms and Tomales Bay strawberry ice cream on hot summer days. Another warm weather hit is the blood orange sorbet. One year the Martins took a trip around the world and brought back new flavors including Thai coconut curry from Thailand, tiramisu from Italy and Latin jazz from Switzerland. A maté ice cream is enjoying a cult-like following. It’s made from a popular South American tea that works as a substitute for coffee and provides a burst of energy. Another hit is Latin jazz—a bittersweet chocolate with a little red chili, offering some spicy heat.
Read more about Fairfax Scoop in Pacific Sun
Restaurant Details
Takeout Yes
Payment Types
Major Credit Cards
Cash
