Andia’s homemade ice cream voted Triangle’s favorite
The results are in: Andia’s Homemade Ice Cream is the winner of The News & Observer Triangle Ice Cream Break.
The family-run local ice cream shop, with two stores in Cary, beat finalists Maple View Ice Cream in Hillsborough and FRESH Local Ice Cream, with locations in Raleigh, Cary and Apex. He also knocked out familiar favorites like Two Roosters, Howling Cow Creamery and Goodberry’s earlier in the installment.
“I’m more than honored,” said co-founder Andia Xouris. “It tells me that Raleigh really loves Andia, which is such an honor.”
Here’s everything you need to know about the Triangle’s favorite homemade ice cream shop.
Pink pistachio ice cream and baklava
Best known for its Instagrammable monster shakes (think: mason jars filled with scoops of creamy, blended ice cream and brimming with toppings, sauces, and sometimes whole donuts or slices of cake), Andia’s is certainly trending with its offerings. of ice cream. It serves up flights, burnt ice cream and other decadent seasonal specialties just waiting to be devoured and photographed for social media.
Even still, Andia is steeped in a family history and guiding values of community and “parea”, Greek for good company and friendship.
Growing up in Cyprus, Greece, Andia Xouris grew up on rose ice cream and was imbued with the idea of ’parea’. It’s a tradition that drives Andia’s ethos today, and one that her husband and co-founder George Xouris also grew up with in his own traditional Greek family.
The timeline drawn on the walls of both stores begins in 1920, the year George’s grandfather immigrated from Greece and later started working at an ice cream parlor in Astoria, New York. The family heirloom ice cream scoop, passed down from George’s grandfather, hangs in a frame.
Sixty years later, Andia immigrated with her parents. Andia’s father started his own food distribution business from scratch and passed that entrepreneurial spirit on to his daughter.
The first flavor on the menu is baklava, a tribute to the family’s Greek heritage. Pink pistachio, Andia’s favorite flavor, pays homage to the ice cream of her childhood. The store recently introduced an extra virgin olive oil flavor, alongside staples like peanut butter fudge and cake batter.
And the store’s goal to stand out, beyond its super-premium artisanal ice cream and customer experience, is part of that tradition of family and friends coming together over food. The motto of the shop is “picked up with love”.
“That’s who we think we are as people,” Andia said. “I always want to have this comfortable store. I never want a cold environment. I want people to know they are welcome here.
Creation of Andia
Andia and George had wanted to get into the ice cream business for a long time.
Before moving to North Carolina, which enjoys better ice cream weather and a lower cost of starting a small business, the family lived in New Jersey, where they regularly frequented an ice cream shop without meet after sports matches.
Andia was sitting with her family in the back of a truck parked near the store, holding dripping ice cream cones, and she saw the power of ice cream to spark happiness and bring people together.
After taking many courses in making frozen desserts, Andia and George discovered that using ice cream was the way they could be the most creative.
“It’s not a trend that comes and goes. Everyone loves a good scoop of ice cream,” Andia said. “You can create all kinds of amazing flavors when you do this with ice cream. For me, it helps me say what I feel, what’s trending for me in my own life.
Andia and George launched The Freezing Pointe, an ice cream wholesaler and caterer for hotels, restaurants, and corporate and private events, in 2014.
But something didn’t seem quite right to the Xourises – their company logo and name didn’t seem to represent them or their family values. And besides, people kept asking where they could buy their ice cream for themselves.
So Andia and George sat down with their two children – Alyssa, who is Andia’s Director of Retail Operations, and Alex, who previously worked for the company and is now on her way to the Culinary Institute of America – and have decided to change their name and change to a retail store. Thus, in 2016, Andia’s Homemade Ice Cream was born.
“Everyone was supporting us”
The first two years of opening meant 80-hour work weeks and dinner at 11:30 p.m. every night for Andia and George, who, before quitting their previous job, helped make and deliver ice cream on the weekends.
Starting full-time work together was a dream. “It was 25 years in the making of our marriage,” Andia said.
The boutique’s first location on Green Level Church Road recently celebrated its fifth anniversary with a special flavor of cake batter, free scoops and more. The second location on Ryan Road comes on two years later this month.
Both locations have developed into cult neighborhoods, with visitors coming all the way from Fayetteville, Winston-Salem and Wilmington to sample Andia’s super premium ice cream.
When Andia’s opened its first outlet, the queue was at the bottom of the parking lot. Andia remembers sitting on her side and crying at the sight.
“I couldn’t believe people wanted to come and try our ice cream. It was surreal,” she said.
When COVID-19 hit, Andia and George closed the store and overnight the family turned to ice cream deliveries. Every Tuesday at 8 p.m., they restocked their online store. By 8:30 p.m., Andia said, they would be sold out of thousands of liters of ice cream, which the family then personally delivered door-to-door.
“Everyone was supporting us,” Andia said. Families who ordered ice cream put up signs and drawings on their front door thanking the Xourises for the ice cream.
“It’s really our community that has helped us thrive in COVID,” she added. “What a blessing to think that we were able to not only survive, but thrive and come back even stronger.”
The family hopes to open a third store in Raleigh soon.
You can visit Andia’s Homemade Ice Cream at 10120 Green Level Church Rd, #208 or 1008 Ryan Rd, both in Cary.
This story was originally published August 5, 2022 3:26 p.m.