Kaleidascoop

Only a year old, Kaleidascoop was the brain child of Durham Marketplace (DUMP) owner Chuck Cressey. It has quickly become a favorite among local Durham residents and students.

Kaleidascoop’s hut sits in the Mill Plaza parking lot, a rectangular box attached to the DUMP, surrounded by a ring of flower pots and benches. Customers wait in line at the window (open until 10 p.m.) for scoops of Mass.-based Richardson’s ice cream and frozen yogurt in flavors ranging from Kahlua brownie to cookie dough to sugar-free black raspberry.

Prices range from a generously portioned $1.95 “kiddie” size (two large scoops) to a $3.75 large size. Four types of smoothies round out the menu, with fresh fruit from the DUMP’s own produce section. For the complete Kaleidascoop experience, don’t forget to try the New England Maple Madness Sundae, topped with pure maple syrup, nuts and blueberries.

UNH Dairy Bar

Durham’s landmark Dairy Bar and train station, located next to the Whittemore Center, is known for its giant portions of Blake’s ice cream. After undergoing an extensive renovation and management shift to UNH Dining and Hospitality services, the Dairy Bar is looking to be back serving ice cream and meals starting in late July or early August.
“We want this to be a community destination, not just a campus one,” UNH director of dining John Plodzik said.
The Dairy Bar will continue offering flavors of Blake’s ice cream (based in Manchester) while adding Columbo frozen yogurt (the same brand to which students have unlimited access in the dining halls) and Doriti Gelato and Sorbet (based in Brentwood). Dining Services has worked with nutritionists to create healthy portion concepts, though they will continue to be labeled as ranging from kiddie to large, in cones or cups.

An important change will be the regularity of the Dairy Bar’s schedule. Ice cream will be available all day, from 6:30 a.m. to 8 p.m. The new Dairy Bar is adding bagels from Durham favorite The Bagelry and has made sustainability a top priority, with organic uniforms and ice cream containers.

Breaking New Grounds

Although it’s known mostly for its home-brewed coffee and tea, Breaking New Grounds keeps a supply of gelato throughout the warmer months. Owner Todd Govoni makes the batches in the back room of the Durham branch, located on Main Street in the heart of downtown, and ships some to its sister location in Portsmouth.
Portions here are noticeably smaller than the other places. A small, which is a comparatively tiny scoop in a small dish, costs $2.32, while the medium and large come in at $3.24 and $4.17, respectively. Adamcyc said the most popular flavors are donnatella, which consists of a mix of chocolate and hazelnut flavors, cookie dough and chocolate chip.
BNG also has three flavors of smoothies on the menu, in addition to a vast collection of coffee and tea (iced or hot), cookies and pastries. Take your pick and enjoy while people-watching at the tables right on Main Street.

Stat’s Place

Stat’s is legendary among UNHers for its late-night ice cream and cheesy fry offerings. The tiny restaurant off Madbury Road stays open until 11 p.m. and offers traditional greasy college fare, in addition to Richardson’s ice cream and frozen yogurt selections. A small dish (two large scoops) comes in at $2.25, while a large costs $2.95. Sundaes are $3.75 and toppings are 50 cents each. Pair a side of French Fries ($2.25 for a small) with an extra thick Frappe ($3.00) and you’ll be good to go.