We all scream for farm-fresh ice cream!

Rich, creamy, luscious. The ice cream served in our cafes starts with fresh, local milk and cream that’s antibiotic and hormone free.

That pure milk is churned into ice cream at Byrne Dairy, a 4th generation, family-owned dairy in upstate New York.

Select from usual favorites, such as vanilla, chocolate and strawberry, something more adventurous, such as salty sea caramel, or something nostalgic, like rainbow sherbet. The sprinkles and a cherry are on us.

For your next party or just a fun night at home, set up a make-your-own sundae bar. Go local with Barts Ice Cream from Greenfield, MA. With all-natural, locally sourced ingredients, and 16% butterfat with 20% overrun, this ice cream offers more flavor and less air. Choose from fun flavors, such as Local Maple Cream, Deep Purple Cow (black raspberry ice cream with white and dark chocolate) and Three Geeks and a Redhead (coconut ice cream with chocolate chunks, brownies, raspberry swirl).

Stay local for toppings, too, with COOP’s MicroCreamery Hot Fudge, made in small batches in South Boston with fine European chocolate and local, all-natural dairy.

Shake up your sundaes with creamy sauces from Harbor Sweets in Salem, in Dark Chocolate, Creamy Caramel or Sea Salt Caramel.

Pick up fresh whipped cream, or make your own, with heavy cream. Add maraschino cherries and fresh berries to complete the spread.