Super Scoops

Hand-dipped cones, sundaes, milkshakes and banana splits

The counter runs on Working Cow Homemade Ice Cream, hand-dipped into cones, built into sundaes, blended into milkshakes or laid out as a banana split. Frozen custard sits beside it for a different texture, Italian ice covers the lighter, non-dairy end, and a rack of retro candies fills in around them. There is no bread, viennoiserie, cake or laminated pastry here. The craft is scooping, and the shop is honest about that.

A beach-town stop

Service is at the counter and the treat is handed straight over, which suits a cone after the beach, a custard after dinner, or an Italian ice when dairy sounds like too much. The shop is one of the ice cream stops people name around Treasure Island and St. Pete Beach, and it works at family scale: simple, quick, and built for people who walked in wet.

Order a cone, then decide how far to go

For a first visit the cone is still the most direct order, because it puts the ice cream itself in front of you with nothing built around it. From there the question is only how much structure you want to add. A sundae makes it a dessert, a banana split is the most fully assembled version, and a milkshake turns the same ice cream into something to drink. Frozen custard offers a denser texture in the same lane, Italian ice a sharper one, and the candy counter is there for anyone who wants to leave with more than they came for.