At Betty Rae’s Ice Cream in Kansas City, owner David Friesen treats ice cream-making like running a bakery. “There’s something lovely about the bakery model,” he says. “Everything is fresh and ready to go in the morning, you’re trying to hit every flavor palate and there are things only made one week and never made again.” Friesen was the manager of Sparky’s Homemade Ice Cream in Columbia, Missouri, before moving to Ohio and working at Jeni’s Splendid Ice Creams. He got additional experience at Sasha’s Baking Co. and Heirloom Bakery & Hearth in Kansas City before opening Betty Rae’s with his wife, Mary, in the Waldo neighborhood in March.
The first thing you’ll notice about Betty Rae’s is the cute patio and colorful outdoor signs – the shop is every bit as fun on the outside as it is on the inside. Along with classic flavors like chocolate, strawberry and vanilla, Betty Rae’s serves outside-the-box options including cantaloupe, pineapple-Thai basil, jasmine green tea, chamomile with granola and raisins or brown butter and toasted pecan.
Written by Feast staff. Photography by Zach Bauman. This article appears courtesy of Feast Magazine. Feast Magazine is dedicated to broadening the conversation about food and engaging a large, hungry audience of food lovers.
Betty Rae’s Ice Cream, 7140 Wornall Road, Waldo, Kansas City, Missouri, 816.237.1168, bettyraes.com