CONNECTICUT MAGAZINE



While quarantined together, McDougal and Barabe experimented with recipes. Using 16 percent butterfat as a base, they created different flavors such as coconut almond chip, sweet cream ginger, bourbon butter pecan and Madagascar vanilla bean. “We came up with 150 flavors initially, lost our minds for a little bit, and decided to pare back. But it’s endless,” McDougal says.
Despite opening during the start of the cold-weather months, as well as amid the pandemic, Honeycone caught on with a devoted local following, spreading the word further via social media. They have an evolving menu of handcrafted ice cream that changes monthly, homemade sprinkles, waffle cones and toppings, real hot chocolate made from melted bars instead of powder, and other scrumptious sweets like McDougal’s baklava. “Ice cream is what we are about but we consider ourselves a dessert house because we have a little more,” McDougal says.