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  • Adding to the chorus of praise below, Mitchell's is a Cleveland legend...worthy of the highest accolades. If you haven't been to their storefront or bought their pints at the grocery store before, charge ahead full speed and don't hold back. This is a splurge. (Side note: when doing your Yelp research, ignore the 1-star tantrums of those clueless Yelp users who do us no favors by rating a business based on a 5-second interaction with a clerk or a perceived slight they felt from the floor-sweeper. Amongst those of us who actually eat the ice cream, I'd be willing to bet there is almost a universal 5-star consensus). On to the product, on creaminess alone, Mitchell's rises above just about any ice cream you'll find on store shelves. The flavor selection isn't as wild and experimental as some outfits these days, but you'll find stunningly good versions of your favorite avant-garde ice creams from the 80's and 90's - cookies and cream, butter pecan, cookie dough, pralines and cream etc. You'll also find yourself muttering in awe at how well Mitchell's is able to extract the flavor from a given ingredient and infuse it into an ice cream, creating simple and exquisite classics (coconut, pistachio, coffee, smores etc). Their pastry-infused ice creams are especially awe-inspiring (banana cream pie, apple pie, strawberry rhubarb pie, caramel fudge brownie); the baked goods they use in these concoctions could win contests on their own. What I love about Mitchell's is that it's not just the tastiest ice cream out there, it's also the purest. When you pick up a pint and read the ingredients, you won't see a laundry list of unpronounceable ingredients and stabilizers, xanthams, guar gums...etc. etc. Instead you'll mainly just see the wholesome and time-tested basics that gave ice cream its international fame: cream, skim milk, organic sugar, sea salt, vanilla, egg yolks.
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