Charlottesville has built a reputation as a destination for good food. Yet, one area where I feel the city has fallen short is its ice cream scene. While you can never go wrong with a classic scoop from Chaps, I spent much of my first year in Charlottesville missing the more inventive ice cream shops I grew up with back home in Pittsburgh.
Near the end of this past school year, I came across a TikTok of an ice cream shack just beyond the Downtown Mall and was immediately intrigued. After one visit to SugarBear Ice Cream, it became clear that this was not the average ice cream shop.
Founded in 2022 by Charlottesville local Emily Harpster, SugarBear distinguishes itself through its focus on small-batch production and locally sourced ingredients. Many of its flavors draw inspiration from local businesses, including Bodos Bagels and Spirit Lab Distilling, giving the menu a distinctly Charlottesville feel. By emphasizing made-from-scratch recipes and rotating offerings, SugarBear stands apart from more traditional scoop shops.
SugarBear is located 10 minutes from Grounds off of East High Street, with a new, secondary location now open on Ivy Road. When we arrived, a line had already formed outside the small ice cream shack, a reassuring sign for a place I had discovered only days earlier. While the shop itself is quite small without indoor seating options, they have a large outdoor space beside it called the “ice cream garden” with yard games, a fire pit and picnic tables.
While I typically plan ahead when it comes to my order, much of SugarBear's menu changes frequently, so I went in with no idea what flavors I would try. While they highlight some of their weekly flavors on Instagram, it can be hard to predict what they will have beyond their selection of constants — including mint chip, chocolate and cookies and cream. As I scanned the menu, I came across many intriguing options and knew it would be hard to settle on a flavor.
What makes SugarBear stand out from the rest is the array of unique combinations that piqued my interest, including honey sesame, strawberry matcha and a wild women whiskey flavor that combines vanilla, nutmeg and whisky. As much as I was tempted by these fun options, I ultimately played it safe with a double scoop of birthday cake and strawberry in a cup.
SugarBear offers waffle and sugar cones, as well as a variety of toppings including sprinkles, homemade cake and brownie pieces, nuts and chocolate and caramel sauces. Their menu also includes ice cream sundaes, milkshakes, ice cream sandwiches and floats if you want to stray away from a classic scoop.
After ordering our ice cream, we waited on a nice wooden swing in the ice cream garden for a few minutes before they called our names at the window. It is not the fastest-operating ice cream shop I have been to — about 15 minutes passed between when we first got in line and when we received our ice cream. Still, the fun environment of the shop made the waiting an enjoyable experience.
My friend also ordered a double scoop with birthday cake, but chose honey sea salt latte as her second flavor. Both of our blue-and-white-striped cups were the perfect size, and I would recommend a double scoop if you want a solid portion of ice cream.
The texture of the ice cream itself was definitely on the harder side, which I enjoy when it comes to a higher-quality ice cream. I tried each flavor separately before testing out the combination of the two. The strawberry had a very light and creamy flavor, and felt like I was eating vanilla ice cream with a hint of fresh strawberry. That being said, I actually enjoyed this much more than most strawberries I have tried, as there was no artificial flavor. The scoop had a muted pink color instead of the bright color often found in strawberry ice cream. Additionally, there were no chunks of strawberry throughout, which made for a smoother bite.
However, the birthday cake — quite literally — took the cake. Instead of the ice cream itself being a birthday cake flavor, my scoop was filled with large chunks of yellow birthday cake, which managed to still taste moist and full of flavor despite being packed into an ice cream. There were sprinkles throughout the ice cream as well to give a nice crunch and aesthetic boost.
I tried my friend's honey sea salt latte and had some regrets about not following her decision to pair that option with the birthday cake scoop. The coffee flavor was strong, yet combined perfectly with the creaminess of the ice cream. The honey and sea salt hints helped give additional flavor, yet balanced each other out well. Both my friend and I’s flavor combinations complimented each other — although we both chose to save the birthday cake for last and eat our other flavor first.
While I definitely found my new favorite ice cream in Charlottesville, SugarBear’s price makes it more of an occasional treat. For two scoops I spent $8, not including tip. In comparison to other options around Charlottesville, I do think the extra dollar or two is justified by the quality of SugarBear’s ice cream. I have spent the same amount for similar quality scoops at home and am glad to be supporting a local business.
Patrons can save two dollars by opting for a single scoop, however the small amount can be pretty unsatisfying, and feel like less bang for your buck. All toppings — which I felt were unnecessary given how delicious the ice cream was alone — are an additional charge.
My first trip to SugarBear was certainly not my last. Since that initial visit, I have returned to work my way through many of their rotating flavors. While birthday cake remains a favorite, others have quickly earned a place alongside it. Blue Ridge breakfast, a cinnamon ice cream layered with candied almonds and strawberry jam, has become another frequent order.
As the Charlottesville heat continues to rise, SugarBear feels like the kind of place warm evenings were made for. More importantly, it proves that the city's dessert scene can be just as memorable as its acclaimed restaurants. With ice cream this good, I only wish I had discovered SugarBear sooner.
In a city famous for what is on the menu, SugarBear convinced me to save room for dessert.
Read More
The Center for Teaching Excellence navigates the rise of AI use in education
By Phoenix Banks | 2 days agoThrough using a program like the Faculty AI Guides and promoting alternative grading methods in the classroom, CTE makes an attempt to further understand AI head-on.
To love in spite of fear
By Chase Coyte | 5 days agoBut what I realized — what my experience with her helped me realize — is that most decisions are made out of fear. And that’s not necessarily a bad thing.
The Alley Light leaves the light on
By Abby Snowdon | July 12, 2026By design, The Alley Light isn’t just something you stumble upon — finding it is as deeply intentional as every single detail inside of the restaurant itself.
