Seattle is about to experience a major heatwave so our multitude of new ice cream shops will most certainly be packed in the coming days. Robert and I decided to beat the rush and head out to Bluebird Homemade Ice Cream & Tea Room on Saturday night. Bluebird has been open for only a few weeks, and it is the third (yes, third!) ice cream shop to open up on Capitol Hill this summer. Like Molly Moon’s, Bluebird’s ice cream is made using primarily local and organic ingredients, and they offer uncommon flavors (stout, snickerdoodle, and peanut butter) alongside more mainstream varieties (strawberry, chocolate, etc.) There doesn’t appear to be too much overlap between the flavors at Molly Moon’s and the flavors at Bluebird which means that I’ll be able to go the entire summer without repeating an ice cream. I’m currently trying to limit myself to ice cream once per week, but it’s proving to be quite difficult!
As soon as I heard about Bluebird’s stout ice cream, I knew I had to try it. I’m generally not a big fan of stout but, apparently, if you mix it into some ice cream, I’m sold. Bluebird’s stout ice cream is made using Dragonstooth Stout by next-door neighbor, Elysian Brewery. Dragonstooth is a slightly sweet oatmeal stout, and it works incredibly well as an ice cream flavor. Hints of chocolate, molasses, coffee and roasted malts are all present, and the ice cream finishes with a slight bitterness. As excited as I am to try the other flavors being offered in the neighborhood, it’ll be hard to pass this one up (I may need to make a mid-week exception just for this!)
