Halo Top Will Open First Brick & Mortar Store in LA

The health-conscious ice cream brand is also launching a line of soft serves.

By Ethan L. Johns
November 08, 2017

Image: Halo Top

The ice cream for health-obsessed consumers is finally getting its own showroom in Los Angeles—America’s city for health-obsessed humans.

Halo Top Creamery, the brand that prides itself on its “low-calorie, high-protein, and low-sugar” ice cream, rocked the ice cream world on Tuesday when it announced that it would be opening a Halo Top Scoop Shop at Westfield Topanga in LA. The company will be hosting a grand opening event on November 15th, at which they will be handing out free scoops all day.

In addition to an eight-item menu of Halo Top’s different scoops (like Sea Salt Caramel, Pancakes & Waffles, and Red Velvet), the shop will be debuting a brand-new line of soft-serve flavors. A swirl of low-calorie Birthday Cake and Pistachio light? Fill me up, buttercup (like, five times; you would need to eat five pints of Halo Top to attain the same level of caloric deliciousness as a pint of Ben & Jerry’s “Tonight Dough”). You can have your low-cal cream (assuming the flavor you picked has dairy in it, some do not) in a cup or standard cake, sugar or waffle cone, as well as in something called a “puffle” cone.

Rather skimp on the spoon? Try your dessert served in an ice cream taco shell, or sandwiched between two vegan, high-protein cookies.

“The only time I ‘cheat’ on Halo Top is when I get frozen yogurt loaded with toppings,” said Halo Top CEO Justin Woolverton. “Our goal with the Scoop Shop is to let our fans add all the toppings they could possibly want to a soft serve version of Halo Top—which is incredibly delicious and ditches the tanginess of frozen yogurt.”

All this begs the question: is a Halo Top waffle cone—once loaded with marshmallow sauce, fresh mango, mochi and shredded coconut—still low-calorie? Guess you’ll have to cheat on your diet with this tricked-out diet food and find out for yourself.

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About Ethan L. Johns

Ethan is the Food News Writer at Genius Kitchen. An expert on the Parisian bistrot, he likes bitters and salted butters, and is no fan of dessert unless it's made with fruit. His hobbies include reading up on the history of borscht and attempting to roll perfect couscous by hand. Twits & Instagram @EthanLJohns