Ice Sssscreamin’ Heads to Sarasota

The ice cream chain is looking to expand into other parts of Florida as well

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

With locations in Tampa and Cape Coral, local ice cream chain Ice Sssscreamin’ is working to offer more of its sweet treats with planned locations at Coconut Point in Estero and in Sarasota, where it is preparing to launch a new location at 7650 S Tamiami Trail.

“We’ve been very successful with our homemade ice cream and Sssscreamin’ Sundae Specials,” Ziyad, who owns Ice Sssscreamin’, told What Now on Tuesday. “We’re looking forward to serving Sarasota. We were asked by Sarasota customers to come down to Sarasota—and that goes for Coconut Point as well. We’re going where the customers want us.”

Ice Sssscreamin’s ice cream comes in a wide variety of flavors, like Almond Joy, Cookie Butter Crunch, Strawberry Shortcake, Kaluwa Crunch, Triple Peanut Butter, White Chocolate Raspberry and many more. Its popular Sssscreamin’ Sundae Specials include the Reese’s Special (A slice of rich Reese’s ice cream cake with a scoop of peanut butter cups or chocolate peanut butter ice cream topped with hot fudge, whipped cream and more crushed Reese’s cups with a drizzle of chocolate syrup) and the Baklava Special (Homemade baklava served with one scoop of pistachio ice cream. Topped with pistachios, whipped caramel or honey and whipped cream).

The menu is also packed with shakes, floats, Sssscreamin’ Ice Cream Sandwiches, coffee, and fried desserts like fried apple pie, fried Oreos, and fried churros. And Ziyad says the brand is looking to expand its range of offerings soon with alcohol-infused ice cream.

What else does the future hold? Ziyad says that in addition to continuing to grow its footprint at home, it’s also planning to move into the Orlando and Miami markets.

Follow @IceSssscreaminTampa on Facebook to keep up with Ice Sssscreamin’ news.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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