Ice Cream News
Dallas' ice cream game gets new trick with gelato on a stick
A new ice cream concept is hitting Dallas-Fort Worth: Popbar, famous for handmade gelato-on-a-stick, will make its Texas debut this fall, with openings in both Dallas and Tarrant County. The first branch will open in September at WestBend, the University District mixed-use development in Fort Worth.
A second branch will open at Richardson Restaurant Park, in the same hot-hot center as Halal Guys and Flying Biscuit Cafe. Raymond Nguyen, who owns the Richardson location, says he hopes to be open by late September.
Popbar serves something Dallas-Fort Worth hasn't already seen in the ice cream world, which is becoming increasingly hard since we're very trendy on the ice cream front right now. They serve gelato, sorbetto, and yogurt on a stick, with a menu of 40-plus rotating flavors, along with dippings and toppings.
Popbar was founded in New York City in 2010 by Reuben BenJehuda, who grew up eating gelato in his hometown of Milan, Italy; and Daniel Yaghoubi, who acquired pop-making skills when growing up in Hamburg, Germany. There are now more than a dozen locations in Florida, California, and North Carolina, as well as international locations in Indonesia, Mexico, Canada, South Korea, and Russia.
And more branches are headed for Texas, including Austin and Houston.
Flavors range from classics such as vanilla, chocolate, and coffee to unusual flavors such as passion fruit, blood orange, and green tea. There are also seasonal flavors such as mango, kiwi, and pumpkin pie.
Each Popbar can be enhanced with dippings and toppings from a selection that includes white, milk, and dark chocolate coatings; chocolate sprinkles; caramel corn; crushed nuts such as hazelnut and pistachio; and crushed waffle cones. All pops are made in-house in small batches of 26 popbars at a time.
Other treats include Hot Chocolate on a Stick, Frozen Hot Chocolate, Popaccino, nut spreads, and Poppings to Go. That's Popbar’s signature poppings enrobed in chocolate.