Goodberry's Frozen Custard

Gabriel Molina

I love Goodberry’s. They make the most delicious and smooth frozen custard. No other custard comes close. I always order a regular vanilla concrete with butterscotch and pecans. Essentially a butter pecan on steroids. The perfect balance of sweet and salty. 5 stars. However, as you can see in my pic, some employees have a hard time blending the concrete because of the butterscotch. I ended up with half a cup of vanilla in the bottom because it doesn’t get blended properly. Former Employee Hint: instead of turning on the blender all the way, primarily move the cup up and down to use the blender arm to mix it up without blending.

Jenette Arreola

My, oh my! This place has it going on! 😁 A must try dessert option in Cary! I typically order the Strawanna (vanilla custard with strawberries, banana, whipped cream and a cherry on top). Wicked good!

Palmer Smith

I like the smoother texture of frozen custard. Liked the chocolate chip mint. The plain chocolate was too rich. Too much of a dark chocolate taste. Expected more milk chocolate. Good, friendly service.

Clayton & Cindy Putnam

Sept. 4, 2021 - Age old debate . . . “ Do I NEED” frozen custard ? Maybe not, but, “ I WANT” frozen custard! We stopped at Goodberrys on Kildaire Farm Rd. in Cary . . . not much of a wait. We’re down from Maine, visiting our daughter. We have custard places in Maine, but Goodberrys frozen custard is better. I’d rate this a solid 4.7 ! I wish they had more than Vanilla & Chocolate flavors . . . like Mango, or Raspberry, or even Rhubarb! Outdoor service, with several tables and benches were available! Nice afternoon for a frozen custard! Thank you ! Fun Facts *9 locations of Goodberrys in the NC Triangle area, or 2 locations in Australia! *Frozen Custard +At least 10% milk fat +More than 1.4 % egg yolk +Served at 18 degrees F +Overrun 20% air mix into ingredients +More protein than ice cream +More calcium, potassium than ice cream +1919 - Invented by Kohr brothers at Coney Island, NY +1933 - Served at Chicago’s World Fair *Ice Cream +At least 10% milk fat +Less than 1.4% egg yolk +Served at 10 degrees F +Overrun 100% air mix into ingredients +More saturated fat than custard +1 gall. of base makes 2 gall. of ice cream +US consumes most Ice Cream in world +1843 - 1st Ice Cream crank freezer pot +1851 - Baltimore Plant to make ice cream *Sorbet - Dairy free, frozen fruit juice/purée *Sherbet - 1 to 2 % milk fat, contains milk *Gelato - 4 to 9% milk fat, less air mixed, and served over 10 degrees F.