At Honeycomb Creamery, simplicity is key. Owner Kristen Rummel makes all of her ice cream completely from scratch using milk and cream from a local dairy farm that is free of stabilizers and growth hormones. She started out selling at farmer’s markets before moving the business to its permanent Cambridge home in 2015.
Honeycomb encourages its customers to step out of their comfort zones and try new flavor combinations. All of the flavors are imagination-born and unique, with rotating seasonal options like Basil Goat Cheese and Matcha Lemon in addition to the classics. Housemade waffle cones and bowls come in a variety of flavors, including vegan chocolate.
Pro tip: Don’t miss Taco Tuesday – stop by for an ice cream taco, available on a first come, first serve basis.
|Kristen Rummel & Rory Hanlon|