3 New Local Frozen Treat Purveyors Will Help You Chill
Published: July 29, 2014
Most of us already have our raspa stand of choice. Whether you’re going to wait in line at Las Nieves on Hildebrand—regardless of how many people may be before you—or you’re cooling off with one of the creations from long-time favorite Big Daddy’s Eats & Treats, it seems there’s always room for more sorbet, more dill pickle juice, more chamoy.
This spring, three businesses took their love of icy treats to extremes. The Current visited with all three to chat about how they’re keeping San Antonio uniquely cool.
447 W Hildebrand, Ste 105
It might seem counterintuitive to open a raspa stand in the dead of winter, but that’s exactly what Jose Rodriguez and Clarissa Soliz, owners of Frozen Friday’s, did in February 2014. The husband-and-wife team, who had previously owned a snow cone trailer, decided to try their luck by including offerings of ice cream, snow cones and picadillies in the fall. Now situated in the same shopping center that houses Big Bob’s Burgers and a Papa Murphy’s off Hildebrand, Frozen Friday’s is trying to bring back an ice cream parlor vibe to their brick-and-mortar spot.
The 1,400-square-foot shop is inviting. Bright, royal blue walls are filled with images of the offerings (which you’ll need to explain the creative item names), several tables and board games.
“We’re family oriented and customer-service based. We care about families … that’s why we added board games. It’s uncomfortable for a 3-year-old to stand in line for hours. This way you go up, order, distract them by playing a game and you’re set,” Rodriguez said. And yes, there will be a wait.
Since opening its doors, Frozen Friday’s has gathered a fierce following. It could be the air-conditioned digs, the comfortable setting, the electronic rewards program that uses Square technology to keep score … or it could be the ice.
Made in-house using purified water and a few secret ingredients that Rodriguez refuses to disclose, the ice Frozen Friday’s makes is unusually fluffy and snow-like. These days, while producing 50 to 70 ice blocks a day, the shop will go through at least 300 shaved ice cones in one evening. When they’re out, they’re out—even with three freezers dedicated solely to the frozen flakes.
“We understand the frustration, when we tell people we’re out, but we don’t buy ice,” Rodriguez said, “we’re getting better, but Frozen Friday’s means fresh ice.”
The ice might be the draw for some, and the popular picadillies with chopped dill pickles in the middle have their own cult, but Frozen Fridays hangs its hat on being the creators of the Spongebob. A hollowed-out fresh pineapple is the vessel for pineapple sorbet, fresh fruit, ribbons of chamoy and a tamarindo candy stick. If that’s too sour, they also feature a more saccharine version with sweetened condensed milk in place of chamoy, topped with whipped cream and a cherry, naturally.
> Email Jessica Elizarraras