This marks Sprinkles' third ice cream shop, following Newport Beach, California, and the original in Beverly Hills, which opened in May 2012. It's located at the Plaza at Preston Center, a few feet away from the cupcake bakery and the new cupcake ATM.
"Once we began shipping our ice cream nationwide, I realized Texans love their frozen desserts," said founder Candace Nelson in a release. "To date, we have shipped more house-made pints to Texas than any other state."
Flavors include vanilla, strawberry, coffee, salty caramel, cap’n crunch and butter pecan. There are shakes, malts, root beer floats and ice cream sandwiches. Capitalizing on the cupcake connection, Sprinkles Ice Cream does red velvet waffle cones, crumbled cupcake toppings, cupcake sundaes, cupcake shakes, and an ice cream sandwich made with ice cream sandwiched between two cupcake tops. You can also get cookies and brownies in a variety of flavors.
The release describes the ice cream as "handcrafted," "using organic California dairy" and "carefully selected ingredients," and "slow churned to incorporate less air."
"Slow churned" is a technique created by Dreyer's in 2004 that adds more air and makes ice cream seem creamier than it is. It's used by the two big multinational ice cream companies — Dreyer's parent, Nestle, and UniLever, which makes Dreyer's arch-nemesis, Breyers.
According to a spokeswoman, Sprinkles ice cream has 14 percent butterfat. As a point of comparison, Haagen Dazs has about 16 percent butterfat.
Nelson will be at the Dallas store from 3 to 5 pm.