Nick Charlap's has gone from a rural dairy farm to ice cream manufacturer and soda fountain with neon pop-culture ambience, but the ice cream tastes country-fresh. One thing we especially like about it is the consistency at which it is scooped and served – nearly as soft as custard. It isn't sloppy, but neither is it frozen stiff; it's just the right temperature for flavors (and mix-ins) to blossom. Sundaes are swell, especially those topped with nuts which, as is true of so many of Western New York's best ice cream parlors, are crisp and toasty and salted well enough to become a foil for ice cream and sauce.
Ambiance is do-wop retro with neon signs, glass-brick counter, and checkered tile floor. Or you can dine outside at picnic tables, surrounded by land that maintains a farmy feel. Adjoining the ice cream shop is a grill serving hot dogs, hamburgers, sandwiches, and fries.