Nothing soothes steamy summer weather like a frozen treat. There’s a new option in town at Three Spoons Ice Cream.
Located less than a block north of Ridgeland Commons pool at 133 N. Ridgeland, the new soft-serve sellers opened their doors June 24.
Every day of the week from noon to 9 p.m., vanilla, chocolate or a combo swirl will coil into cones and cups. Customization with any one of up to 16 “Flavor Burst” syrups is a possibility. Current offerings are strawberry, blue goo, chocolate, bubble gum, orange dream, green apple, black raspberry and butter pecan.
The shop’s name is a reference to the owners, Nicole and Jim Cahill’s, three daughters. All three of whom are helping get the business up and running. That younger generation is working on a digital presence (still in progress) and the more delicious tasks at the counter.
Dip top cones come in butterscotch, cherry and chocolate. Test your skill at eating the hard shell before the ice cream drips through cracks.
The Cahill’s expect most of their customers to come from foot traffic in the area.
“There’s so much walkability from the neighborhood, high school and from the pool,” Nicole Cahill said. “I would promise ice cream to get my kids out of the pool when they were young. I hope we’ll be an option for that, since we are so close to Ridgeland.”
Sidewalk seating has preliminary approval from the village, according to the Cahills. That will be coming later this summer.
The menu extends beyond iconic whirled columns of cool. Sundae sauces are hot fudge, strawberry, peanut butter, caramel, turtle and brownie. Of course, they also come with whipped cream, nuts and the near-mandatory cherry on top.
Shakes and malts get creative. Eighteen different mix-ins allow for customization, or you can pick from recipes already dreamed up by the staff with enticing names like Queen Elizabeth II, The Jimmy Boy and Luck of The Irish.
Brand-new customer Tom Carroll works nearby and has kept his eye out for the shop’s opening. For his first taste, he opted for the Sally’s Special shake: vanilla ice cream with strawberries, white chocolate chips and whipped cream.
“I’m usually a chocolate guy, but my coworker got this yesterday and it’s nice and refreshing for a hot day,” Carroll said.
The ice cream is gluten free, as are most, if not all, of the Flavor Burst syrups (ask to have the ingredients checked to be sure). And the Cahills want to add vegan options. They also plan to listen to customer requests and modify the menu based on demand.
The business will be open seasonally from April to October.
“There’s plenty of ice cream in downtown Oak Park. There’s some on the other side of town, but there’s just nothing right here,” Jim Cahill said.
Before you go?
Hours: Every day from noon-9 p.m.
Location: 133 N. Ridgeland Ave.