Hopkins Farm Creamery

Review by: Cliff Strutz

I feel confident that Hopkins Farm Creamery is the most odorous establishment I will ever recommend. Depending on which way the wind is blowing, it will be noticeable as soon as you pull into the parking lot. The reason for this is that the Holsteins, whose milk is used to make this 14% butterfat ice cream, are less than 50 feet away from the ordering window. But please, don’t let that deter you from making a visit. I have found that within 30 seconds of getting out of the car, I no longer notice the aroma. Besides, that is a small price to pay for ice cream this good.

The ice cream is made here daily and you can always count on about 30 different flavors being available. Some highlights have been the moo cow (sweet cream with a heavy dose of chocolate sandwich cake mixed in), apple pie (with cinnamon, small bits of apple and graham cracker pie crust) and chocolate, which tastes like real chocolate without being overly rich. During summer months, the menu stars fruit flavors. We have enjoyed wonderfully fresh black raspberry and swoonworthy chocolate banana walnut.

They have an interesting system here. Place your order at any of the two windows on the left and after they give you your change and receipt, they will tell you which of the three windows around the corner will have your creamy treat. Service is friendly and lightning fast. There is a small picnic area nearby, but most people eat in their cars or while checking out the cows.

Hopkins Farm Creamery is part of Green Acres Farm, the largest dairy farm in Delaware. They started the ice cream store in 2008 and it quickly became a local landmark, especially popular with vacationers to nearby beaches. Hopkins Farm typically closes for the winter in mid-December, opening back up again in March.

What To Eat

Moo Cookies Ice Cream

Chocolate Ice Cream

Chocolate Banana Walnut

Peanut Butter Ripple Ice Cream

Strawberry Ice Cream


Hopkins Farm Creamery Recipes


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