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Dove Chocolate dates back to the mid 1950's to a small candy store in Chicagos East Side. Leo Stefanos would worry whenever his two young sons dashed after the neighborhood ice cream truck. To keep them safe, he spent months developing his own ice cream treat. Before long, the DOVEBAR was the talk of the neighborhood. In the late 70's, Leo's son Mike took over the store, and the popularity of the DOVEBAR began to spread beyond Chicago. DOVE Chocolate, inspired by the chocolate on the original DOVEBAR, was introduced nationally in 1990.
In 1951, Joe Oberweis, son of founder Peter Oberweis, built and opened a new dairy located on North Lake Street in Aurora, Illinois. This new dairy allowed Joe to perfect a formula using the cream from his premium milk, to produce the best ice cream available -- the formula we still use to this very day! The new facility also permitted another Oberweis Dairy first, a retail store selling Oberweis products and an ice cream fountain with creations guaranteed to tempt the tastebuds. The proud Oberweis Dairy tradition continues in all of our retail ice cream and dairy stores located throughout Chicagoland and St. Louis. We still feature the fountain treats Joe Oberweis created nearly a half century ago.
MaggieMoo's award-winning ice cream starts with the finest ingredients to make super premium ice cream fresh in the Treatery every day. By making our ice cream on premises, there is no "distribution stress" or ice crystal formulation. We are the only national retail chain to win five Blue Ribbon Awards from the National Ice Cream Retailer's Association: Vanilla, Vanilla Bean, Chocolate, Dark Chocolate, and Strawberry. We offer a memorable experience to our guests! We hand-fold your favorite nuts, candy or fruit into our ice cream, right in front of you! We make much more than ice cream, we offer smoothies, milkshakes, cakes, treats and more. And, Maggie often stops by to say hello to her fans and make sure everything is running to her satisfaction.
New Englanders scream for it. Celebrities, including Bob Hope, crave it when they are in Boston. And marketers from competing national brands are left scratching their heads wondering how they could be scooped by it year after year. For almost nine decades, the Brigham's name has been synonymous with incredibly rich, creamy ice cream. Made with only the finest Vermont cream and milk, and all natural flavorings, including Pacific Northwest strawberries, and top-quality whole nuts and mix-ins, it's easy to see why Brigham's is Boston's #1 selling ice cream with an extremely loyal following.
In 1973 Steve Herrell revolutionized America’s stagnant ice cream industry. He founded Steve’s Ice Cream in Somerville, Massachusetts, near Boston and Cambridge, and thereby pioneered the renaissance of homemade superpremium or gourmet ice cream. Steve was the first person to grind up Heath Bars, Reese’s cups, Oreos, and other name-brand confections and mix them into ice cream. He introduced smoosh-ins or mix-ins. Customers first select their favorite ice cream flavor, then choose from a variety of ingredients such as those mentioned above, M&M’s, fruits, nuts, and many others, which are mixed into the ice cream by hand, not merely added on top.
Nine familiar ultra-clean, red- and-white-striped stores cheerfully beckon fans in the Iowa and Illinois Quad-Cities, and two have proven their extended appeal in Iowa City and Coralville, Iowa. Whitey’s also maintains a store at The Mark of the Quad Cities Arena. Moreover, the company door is now open to the whole country through online ordering that whisks the frozen delights via FedEx to Whitey’s ice-cream-craving customers. It also distributes its product to grocery stores in a 100 mile radius.
