The list
Always
Madagascar bean steeped in cream. Plain isn’t plain when it’s done right.
Always
Sixty-eight percent Guittard. Bittersweet, not bitter. Chocolate first, sugar second.
Always
Fresh berries from Lawler’s in May through July. Frozen at peak the rest of the year.
Real mint, steeped overnight. Dark chocolate streamed in at the churn.
Butter cooked dark before the cream goes in. Pecans toasted in the same pan.
South Haven blueberries cooked down with their juice. Shortbread crumble baked in-house.
Cookies baked in-house, broken into sweet cream. A kid’s flavor that adults steal.
Traverse City Montmorency cherries. Almonds toasted and folded in whole.
Black raspberries cooked with the seeds in. Dark chocolate broken in at the churn.
Sicilian pistachios, toasted and ground into the cream. More halves chopped on top.
Grade B maple from a Cheboygan sugarbush. Walnuts candied with the same syrup.
The base on its own, finished with Maldon. Salt does most of the work.
The story
Chilly Cow opened in the spring of 2024, in a narrow brick storefront on East Main. The kitchen is the size of a generous closet, the cases hold twelve flavors at a time, and every batch is churned the morning of.
Three flavors stay on the list because they earned it: vanilla bean, dark chocolate, strawberry. The other nine rotate, shaped by what’s good and what’s in season.
Visit
River trail to the south. Park to the north. Free weekend parking.
312 East Main Street
Milford, Michigan 48381
(248) 555·0142