Sarah's Handmade Ice Cream River Road

What began in 1990s South Korea as a hobby making ice cream for her daughter resurfaced after Sarah retired in Bethesda in 2018, quickly drawing outside orders for her all-natural recipes. The site-made lineup spans vegan options, doggie treats, and profiles like Mango Sticky Rice and Ube. A notable specialty is the salty sweet cream base—paired with chocolate-covered caramel chunks and graham swirls in the Sandy Shore Chesapeake—while flights for sampling multiple flavors make it easy to try several varieties in a single stop.