On a somewhat warm Sunday afternoon at the end of April, I decided to take my family to an ice cream spot we had never visited before. My family—or at least my wife—is pretty old school; she loves Friendly’s, and that’s where she originally wanted to go. However, I convinced her to try something different, suggesting we check out this new place. Although I believe the store has been in the town of Commack, Long Island, for over a year, this was our first visit. Cold Stone Creamery is located at the busy intersection of Middle Country Road and Townline Road to the north and Commack Road to the south. Right across the street from the ice cream shop is a legendary White Castle—a place we’re all familiar with, at least here in New York. Nonetheless, here’s the story of our visit to this unique ice cream destination.
Photo by Brian Kachejian
Anyone who walks into an ice cream store—or as we used to call them, ice cream parlors—is always met with the same dilemma: what flavor and what toppings should I get? What I loved about Cold Stone Creamery is that, if you’re a bit indecisive, they have plenty of suggestions for those who have a hard time deciding. They’ve put together some fabulous mixes of ice creams, candies, nuts, fruits, and anything else you can imagine tossing into an ice cream sundae, and they call them Signature Creations. I’m a Reese’s Peanut Butter fan, so as soon as I saw the “Peanut Butter Cup Perfection,” my decision was easy. The combination is pretty simple: chocolate ice cream with peanut butter, REESE’S Peanut Butter Cup, and fudge. I had them add some chocolate sprinkles on top for good measure (I love sprinkles). Let me tell you—it did not disappoint. The process they use to make the ice cream sundae, which I’ll get into a bit later, makes it extra creamy, yet it still has that cold, classic ice cream texture. It’s somewhere between soft ice cream and hard ice cream—very interesting, but most importantly, incredibly tasty.
My wife loves bananas, so she went with the “Going Bananas for JELL-O® Pudding” Signature Creation. It was packed with JELL-O® Banana Cream Pudding Ice Cream, Nilla Wafers, banana, and whipped topping. I had simply asked for a medium size, which turned out to be quite large, but my wife, of course, told them, “Give me the biggest size you have.” Holy God of ice cream—I could not believe how big that sundae was! It must have weighed close to three pounds and was served in a huge waffle cup. She loved it, but she barely made a dent before declaring, “I’ve had enough.” My advice: unless you’re close to home and can put the leftovers right into the freezer, order a smaller size—it’s way too much for one person. My son knew better and ordered a small OREO® Overload Sundae, which was filled with Sweet Cream Ice Cream, chocolate chips, double the OREO® cookies, and fudge. He had no trouble finishing his small size and was pretty much smiling with every bite.
Photo by Brian Kachejian 2025
Cold Stone Creamery began as a simple vision in Tempe, Arizona, in 1988. Founders Donald and Susan Sutherland set out to create an ice cream experience that was a step above the rest—not too hard, not too soft, but “just right.” The secret to Cold Stone’s appeal was its premium, made-fresh-daily ice cream, which was hand-mixed with fruits, nuts, candy, and other mix-ins on a frozen granite stone.
The first store was a hit, and word spread quickly about the brand’s signature “creations”—customizable desserts made to order. Throughout the 1990s, the business expanded across Arizona, eventually franchising in 1995. The franchise model accelerated growth nationwide, and by the early 2000s, Cold Stone Creamery had become one of America’s most recognized premium ice cream chains.
What set Cold Stone apart was its interactive process: after choosing a base flavor, customers selected from a wide range of mix-ins, which were then blended together on the chilled granite “cold stone” right in front of them. This not only gave the brand its name but also defined the theatrical, personalized approach that fans came to love.
As the company grew, it expanded internationally, opening locations in countries as varied as Japan, Saudi Arabia, and India. The brand even dabbled in co-branding, pairing up with other restaurant chains and launching unique menu items. In 2007, Cold Stone Creamery merged with Kahala Corp, further boosting its reach and operational strength.
Cold Stone Creamery may have hundreds of stores around the world, but for us, it was all about that moment—gathered around the cold granite slab, laughing, and trying something new together. Would I go back? Honestly, with so many tempting flavors and combinations left to explore, I feel like I’ve only just started my research. I guess someone’s got to do the hard work, right? So yes, I’ll definitely be back—spoon in hand, family by my side, and ready for the next sweet adventure. See you at the stone!
