In the heart of St. Louis’ Carondelet neighborhood and a fixture at the Tower Grove Farmers’ Market, Sugarwitch has become a standout name in the world of frozen desserts. Co-founded by Sophie Mendelson and her partner Martha Bass, the artisanal ice cream sandwich brand traces its origins back nearly a decade—when the two, living 2,000 miles apart, discovered they were both independently crafting ice cream sandwiches for friends and co-workers. That shared hobby has since evolved into a joyful, creative business built on culinary curiosity.
“Ice cream has always been joyful for me,” Mendelson says. “There’s just something about it—it’s imaginative, it’s nostalgic, and once you master a basic custard or non-custard base, you can create endlessly from there.”
Ice Cream as a Creative Canvas
For Mendelson, ice cream is more than a sweet indulgence—it’s a medium of artistic expression. She describes it as a “blank canvas” where her flavor experiments come to life, whether it’s pairing miso and brown sugar or inventing a zesty key lime creation with chocolate-covered graham cracker and toffee.
The process, however, is not as whimsical as the final product might suggest. Mendelson emphasizes the importance of patience and precision. “Making ice cream is all about planning. It’s not a spontaneous treat. You need time—for freezing the core, churning the base, and then letting it set overnight.”
This methodical approach becomes especially crucial when crafting Sugarwitch’s specialty: ice cream sandwiches. “They’re easy to share, they travel well, and they carry all the nostalgia of childhood,” she explains. “But we make them with the care you’d expect from a bakery or an artisanal scoop shop.”
Tips for Homemade Ice Cream Sandwiches
For home cooks looking to try their hand at building their own frozen creations, Mendelson advises starting with the basics—and understanding the science. “Structure matters,” she says. “Too much sugar or air makes ice cream too soft for sandwiches. We make ours denser and less sweet so it holds up between cookies or brownies.”
As for the “bread” of the sandwich, Mendelson recommends soft, slightly underbaked cookies or thin brownies. “A chocolate chip cookie might be perfect fresh but becomes rock-hard when frozen. Think about biteability—shortbreads and underbaked brownies work well, and they’re flexible enough to experiment with flavor combinations.”
And yes, pre-made ice cream works in a pinch. “Just soften it slowly in the fridge before assembling your sandwiches, and always refreeze for at least eight hours,” Mendelson advises. “You want it firm enough to hold its shape without turning icy.”
Inventive Flavors and Seasonal Joy
Sugarwitch is known for its bold, sometimes surprising, pairings—like the “Elphaba,” a tribute to mint-chocolate chip lovers, or seasonal specials featuring strawberry-rhubarb and salted brownie-miso.
“My favorite combinations always have contrast—something bright with something rich, or sweet with a hint of salt,” Mendelson shares. “It’s better to make something truly amazing to a small group of people than something just ‘fine’ for everyone.”
Recipe Highlight: Strawberry Rhubarb Ice Cream
A customer favorite at Sugarwitch, the strawberry rhubarb ice cream blends tart rhubarb with the natural sweetness of fresh strawberries. Mendelson insists on one rule above all: Freeze your ice cream maker’s core in advance—ideally overnight. And if you can’t wait? “Go ahead and enjoy it soft straight from the churn.”
Sugarwitch’s growth illustrates the rising popularity of creative dessert brands, especially for entrepreneurs exploring ice cream franchise opportunities. As the latest ice cream trends push boundaries with flavor and form, brands like Sugarwitch show how imagination and quality ingredients can transform even a humble sandwich into a gourmet experience.
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