If you’re anything like me, then you know that no meal is complete without something sweet at the end. And since my sweet tooth knows no bounds, we decided to journey to Cabot’s Ice Cream & Restaurant in Newton, MA. What we found there was easily the largest dessert menu I have ever seen in my entire life. Seriously, there were pages and pages and pages full of ice cream concoctions, each description more mouthwatering and intriguing than the next. If Belinda Carlisle is right and heaven is, in fact, a place on Earth, that place just might be Cabot’s.
We went on a Saturday night and it was crowded with a mix of high school students and groups of adults ending their night on a sweet note. With red leather upholstered booths, black-and-white checkered tile, and a menu full of old-fashioned frappes, malted milkshakes, and ice cream sodas, the entire restaurant had the vibe of a vintage 50s hangout. I felt a little like I was an extra in the movie Grease and I half expected Nate to offer me his letterman sweater or class ring and ask me to go steady (sadly, this didn’t happen).
The hardest part was actually choosing what to order. I went with a classic ice cream sundae, but with a twist. I chose a scoop of Cherry Vanilla ice cream and a scoop of Chocolate Chip Cookie Dough ice cream as my base (for just 60 cents more, I could have added a third scoop and I did consider doing that for a hot second but then thought better of it). I opted for the Hot Chocolate Butterfudge as my first topping and substituted whipped cream for marshmallow topping (an excellent choice — the marshmallow was thick and sweet, complementing the warm gooeyness of the hot fudge). And, of course, the sundae wouldn’t have been complete without the proverbial cherry on top. The ice cream was creamy, flavorful, and chock-full of mix-ins. The Chocolate Chip Cookie Dough ice cream had large chunks of some of the freshest cookie dough I’ve ever eaten. The Cherry Vanilla ice cream had whole maraschino cherries in it, which blended nicely with the rich vanilla base — the result was a more homemade, more satisfying version of Ben & Jerry’s Cherry Garcia.
Nate decided to go more off the beaten path. He ordered the Spumoni Parfait, which came with chocolate, pistachio, and cherry vanilla ice cream layered with Cabot’s homemade claret sauce (for anyone who doesn’t know what claret sauce is, we had to Google it too. It’s a slightly thick, sweet wine sauce). Before even trying it, I had serious order envy. The parfait was piled high in an old-fashioned ice cream soda glass, topped with whipped cream and a cherry. And its flavor matched its aesthetic appeal. Nate was generous enough to give me a few bites — the flavor combination of the chocolate, cherry vanilla, and pistachio was perfect with the sweet sauce running through. And it was so satisfying that Nate picked up the glass and drank the melted bit at the end, just to savor the flavor a little bit more before hitting the road back to Boston.
Cabot’s also serves breakfast, lunch, and dinner, although my inclination for next time would be to create a three-course meal made entirely of desserts. But that’s just me. Just outside the city, Cabot’s is a perfect dessert spot if you’re looking for a place with a vintage vibe and creative flavor combos. Totally worth the spare tire that will inevitably develop from eating too much ice cream.