Bluebird Ice Cream

Bluebird Homemade Ice Cream and Tea Room (another winner of the longest name contest) is a relative newbie to the Seattle dessert scene – they opened in July 2009.  Tea and ice cream aren’t often paired together, but I have to say it’s a clever business strategy: ice cream for the warmer months, tea for the rest of the year.

Bluebird puts a strong emphasis on local and sustainable – they brag that their cream comes from Washington and Oregon cows, the furniture is salvaged from Seattle, and ingredients are organic whenever possible.  But don’t worry – they don’t exactly cater to the vegan, health-nutty, my-diet-is-better-than-your-diet crowd. Instead, expect plenty of old-fashioned creamy goodness, served in an environment that feels like a living room (wouldn’t you love it if your living room dispensed maple ice cream?).

After tasting a few samples, I asked for a recommendation. I was told that the coffee ice cream (they use Stumptown) was the freshest – extra creamy since it hadn’t been sitting around. I went for it, with a shot of hot fudge to boost.

The flavor of the ice cream was full and rich, but as you can see from the picture, the whole thing melted almost immediately.  Unless you enjoy soupy ice cream (which I do – I used to microwave mine as a kid) I recommend getting a flavor that isn’t fresh.  But whatever you do, make sure you get a flavor that goes with hot fudge, because theirs’ is to die for. I have had hot fudge from many, many ice cream parlors, and I have to say this ranks way, way up there. Or, get your ice cream in a waffle cone – they smelled heavenly.


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