First Look

First Look: Cow Tipping Creamery Brings 'Artisan Soft Serve' to East Dallas

A little patch of land on Peavy Road in East Dallas has a lot going for it: Goodfriend Beer Garden and Burger House, 20 Feet Seafood Joint, new sandwich spot/bottle shop Goodfriend Package, Cultivar Coffee and now, some artisan soft serve from Austin.

Cow Tipping Creamery is now open inside Good 2 Go Taco. (Cultivar moved to share space with Goodfriend Package.) Cow Tipping specializes in epic ice cream creations, made with house-made soft serve ice cream and an array of curious toppings.  

CTC started as an ice cream food truck in Austin, but Jay Jerrier — the man behind Cane Rosso and Zoli's — recently bought the business and launched its first Dallas location. 
CTC specializes in "stackers," which is basically a sundae with the toppings layered throughout the ice cream to create a more even distribution of toppings. The banana split is a glorious take on this classic dessert, with caramelized bananas and honey-dusted pecans swimming in brown sugar hot fudge and a rum-caramel sauce. Stackers can only be ordered in cups, but don't skip out on CTC's house-made cinnamon and chocolate waffle cones. CTC shares its space with Good 2 Go Taco, which is a partnership that makes a lot of sense — it gives the ice cream spot access to a full-size kitchen in a space that normally clears out by 3 p.m., when the taco shop shuts down. Once the creamery is fully up and running, expect a rotating selection of flavors and some new, strange toppings. 

This kid-friendly spot is in soft open for the next few days but will be open noon to 9 p.m. on weekdays and 11 a.m.-10 p.m. on Fridays and Saturdays. With Hypnotic Donuts' new ice cream shop Hypnotic Emporium now open just down the street, this corner of East Dallas may become DFW's newest fancy ice cream corridor. 


Cow Tipping Creamery, 1146 Peavy Road, "Cow Tipping Creamery — East Dallas" on Facebook.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.
Contact: Beth Rankin