Sunday, May 7, 2017

Review: Culver's Frozen Custard Sundae

To caveat, we've been eating out A LOT - way more than normal.  I guess that's what you get when you don't have a functioning kitchen.  But I've been having a lot of fun with it, even though it's not the healthiest thing to do (thank goodness I still have a HIIT fitness membership for weekends).  In the mean time we've been eating a variety of things - like Culver's!

Being from Wisconsin, Culver's was a big deal when I was growing up.  The first time I went there was for dinner before a Packers game with my neighbors.  Then, it became a tradition to drive across town to get a brownie fudge sundae at Culver's with my mom when I had my driving learner's permit.

Now, it's where we go as a family because it's such good food!

Culver's is most famous for I'd say its cheese curds and butterburgers (which I will also be reviewing at a later date) but that being said, when it's nice and sunny we'll go get frozen custard to beat our dessert cravings.

But why is it so good?  Culver's frozen custard is so creamy and smooth - they have 3 flavors: vanilla, chocolate, and the Flavor of the Day.  The Flavor of the Day is typically a vanilla or chocolate custard with toppings mixed in (my personal favorite is Turtle, so be on the lookout for that!).  Today, I got vanilla custard with a hot fudge topping.


What's also great about Culver's is if you like more topping to frozen custard ratio, the 1 scoop sundae gives you the most toppings for your money.  And toppings galore, they have so many - candies, nuts, fruits, or hot fudge, caramel, marshmallow sauce, or even peanut butter!

And they have a huge variety of menu options for their frozen custard.  Don't want a specialty sundae or build your own?  They also have shakes, malts, and concretes (sort of like a McFlurry).

Takeaways:
  • Culver's butterburgers and cheese curds really satisfy my 'Wisconsin' craving.  But with the dessert craving hits, a nice cold bowl of frozen custard is just what the doctor ordered.

No comments:

Post a Comment