And, my friends, there is actual booze. In just about every bite.
The shop is D.C.’s first “ice cream barlour,” a franchise of the New York-born Tipsy Scoop, which will open two blocks from Capital One Arena on March 2 and offer eight alcoholic flavors of ice cream and sorbet, including a D.C. signature, Cherry Blossom Old Fashioned, made with Hatozaki Finest Japanese whisky. Other flavors include Cake Batter Vodka Martini, Spiked Mint Chocolate Chip and Vanilla Bean Bourbon.
And, yes, you must be at least 21 to partake in the alcohol-infused scoops, though it will also serve four nonalcoholic flavors.
Like its original New York storefronts, the D.C. location will also offer ice cream cocktails — think a root beer float, but with liquor — as well as regular cocktails, flights, sundaes, takeaway pints and ice cream cakes (though you have to order the cakes at least five days before pickup). One scoop will go for $6.50, with cocktails and flights selling for $16 each, sundaes for $18 and a pint for $16.50. It will also offer beer, wine and hard seltzer in the event you’d like to skip the ice cream altogether.
I got to taste a few of these flavors while chatting with franchise co-owner Danielle Hatchett, who switched between our conversation and moving boxes in preparation for opening day, instructing her employees and troubleshooting the payment system. First up was the D.C. exclusive, Cherry Blossom Old Fashioned — what better way to ring in cherry blossom season? After the initial hit of whisky, I found the flavor somewhat reminiscent of the mixed berry-flavored yogurt tubes my mom would stash in the freezer as a healthier alternative to ice cream. That is to say, it was comfortingly nostalgic with enough of a kick to remind me that I am, in fact, an adult.
Next I tried the towering Tequila Sunrise sundae, which Hatchett expects to be one of her bestsellers. The sundae is stacked with alternating layers of mango margarita and strawberry white sangria sorbets, topped with strawberry syrup, an orange wheel and a smiling sun-shaped lollipop. (Warning: Please don’t let your kids see this towering treat — they will definitely want a bite.)
As I watched the sundae come together, I recalled my experience at Crazy Mason in Alexandria — yet another hulking serving of ice cream I would not be able to finish. Indeed, I made it through only about 1½ scoops of sorbet before I had to tap out, but the flavors were appropriately sunny and sweet, reflecting the tropical drinks they were inspired by.
Hatchett, who had been a bartender (and therefore built my sundae with an expert hand), was already considering opening a bar when she learned about Tipsy Scoop. She had been living in Atlanta, writing a business plan, she says, but worried about high costs and poor profit margins. Then, by algorithmically contrived chance, she watched a TikTok video of someone from Tipsy Scoop’s New York shop emptying a bottle of liquor into a machine, mixing in cream and sugar that was transformed into glossy, glorious, spiked ice cream. She instantly adored the idea.
A few months later, she saw an advertisement that the same New York-based “barlour” was looking to expand to D.C. and searching for franchise owners. Hatchett’s mother, Stacy, who works for the Department of Defense, already had a home in the area. Hatchett enlisted her mother as partner and moved to Maryland in October. Since then, she says, preparations have been moving at light speed.
The mother-daughter team-up proved uniquely challenging. Since August, Stacy has been deployed to the East African nation of Djibouti, meaning the two live in almost opposite time zones. Djibouti is eight hours ahead of D.C., so Danielle says the two can typically speak for only about an hour a day. The complications have meant that Danielle has to make business decisions on her own and tour potential locations solo. Still, the duo found time to work together. “My mom and I are close — we’re like sisters,” says Hatchett. “We have high standards for ourselves. I think it’s perfect because we’re on the same page.”
Tipsy Scoop will host ticketed sundae- and cocktail-making classes, where you can learn how to mix up boozy concoctions. Tickets will be available for purchase through its website and Facebook page. At its Saturday opening, the first 25 people in line will receive a free scoop of ice cream, and the rest of the day will include a host of events and giveaways, including for the 50th and 100th customers.
“I’m expecting a long line,” Hatchett says, smiling.
As for me? Well, I might not have stumbled out tipsy (in fact, I had to go back to work). But I did walk away happy.
Tipsy Scoop, 675 I St. NW. Open Tuesday through Sunday from 2 to 10 p.m.; closed Monday.
