For a vegetarian on a budget, you can't do much better than a trip to the lunch buffet at Govinda's.

With flavors like the Maple Pecan made with Quebec maple syrup, or the Honey Vanilla using honey from the bees at Sweet Berry, it’s been called the best ice cream in New England.

We won’t hold it against them that it took a Philly-bred couple to come down to Dukie-land and give the Southern kids this delicious 18% butterfat ice cream.

Maybe it’s the hand painted sign that simply says “The Chief" or its simple 50s' red and white decor.

Unless America somehow breeds a cow that dispenses ice cream from her udders, the ice cream does not get any fresher than it is as Sassy Cow.

At just four years shy of turning a century old, Leopold’s is a Savannah institution.

The frozen custard is thicker and creamier than normal ice cream and somehow stays on your tongue longer.

Dishing up ridiculously large sundaes since 1894, Fentons in North Oakland will cure any and all sugar cravings.

Yes, you can get into the whole locally sourced from Texas farms thing.

When Ray Martin first opened his tiny Scoop, he insisted that all of his ingredients from the berries to the honey in their famous honey lavender to the red chiles in the fantastic cinnamon/ginger/chili Controlled Burn come from local purveyors, and you can watch him or his employees ladle their homemade waffle batter onto the press for the cones and waffle cups.

They simply make some of the best soft-serve ice cream in all of New England.

Working in small batches, the creamery keeps things simple -- mostly -- with rich and creamy flavors, like chocolate, chocolate chunk, and butter pecan.