Coneflower Creamery is the inspiration of Founder/Chef Brian Langbehn and Katie Arant Chef/Co-Owner.  They had both worked as pastry chefs in various kitchens and dreamed of opening a farm to table ice cream shop featuring small batch artisan ice cream.  Their website even lists the local farms where they get the flavoring ingredients for their ice cream.  Their flavors have the Classics that are always on the menu as well as Signatures which highlight seasonal ingredients and plays on favorite foods and drinks. They also have sauces, toppings, floats, sundaes and the ice cream can be in a cone or a cup.  Their waffle cones were especially great.  One thing that impressed me was the way the end was folded over so no leaking while you’re eating occured.  The rich, thick and smooth ice cream is perfect in one of these cones.   The end of March they announced that a second location is pending in the Ashton Building.  If you can, try this place.

One cone had Blackstone Butterbrickle and Archetype Coffee.  The coffee is made from beans from a coffee store across the street.  The rich coffee flavor was fabulous but I also really enjoyed the bits of butterbrickle in the other flavor.

The second cone had Brown Butter Almond Brittle and Blackstone Butterbrickle.  The brown butter almond was wonderful too.  Guess they may not have a bad flavor in the house.