Cow Tipping Is Here
Get your licks at the coolest new ice cream stand to hit Dallas
Gourmet soft-serve ice cream stand Cow Tipping Creamery starts swirling in Dallas on March 18 at 5 pm.
The artisanal ice cream company is located inside Good 2 Go Taco in the space vacated by Cultivar Coffee (which moved across the street to reside inside Goodfriend Package, the new sandwich and beer spot; Good 2 Go is now serving Full City Rooster coffee).
Cow Tipping was founded in 2012 by Corey and Timothy Sorensen as a food truck in Austin. Its specialty is soft-serve ice cream, plus high-end toppings made from scratch. Cow Tipping does sundaes, called "stackers," combining soft-serve with house-made sauces and chunky ingredients such as brownies, pretzels, cookies, and toasted marshmallows.
The expansion to Dallas comes by way of a partnership with restaurateur (and dog rescuer) Jay Jerrier, who added the business to the empire of Cane Rosso, the Neapolitan-style pizzeria chain he founded in Dallas as a mobile oven in 2009.
Cow Tipping's attention to quality promises to bring a variety and caliber of ice cream that's new to Dallas.
The opening menu is already up on the board at G2G. There is soft-serve ice cream available in a pretzel cone or an old-school "cake" cone. Sundae stackers include Black Velvet Cakeball, featuring your choice of ice cream flavor topped black velvet cake chunks, brown sugar hot fudge, and chocolate crumb, and At The Ritz, featuring choice of ice cream topped with brown sugar hot fudge, rummy caramel sauce, and brown butter Ritz crumbs.
Jerrier says that the hours and menu will evolve as the concept finds its footing. For now, the stand is open Thursday-Sunday 5-9 pm, but customers are advised to check the Facebook page. (Good 2 Go is open, for now, Tuesday-Sunday 7 am-3 pm.)
"We are keeping it a little tighter than what they have at the truck in Austin, as that one is so big," Jerrier says. "We'll have eight featured stackers and cones, and we'll do house-made vanilla, chocolate, and cinnamon cones. We'll eventually roll out shakes, but we want to get the basics down first."
