If you’re anything like us (read: snowball snobs) you know exactly what you’re ordering once you step up to your favorite roadside stand this season.

As Baltimoreans, we all have our preferences. (Egg custard or Skylite? Domed top or pointy top? Marshmallow on top or in the middle?) But no matter what combo fills your cup, nothing beats the feeling of chopping away at the refreshing treat—especially when it’s the perfect ratio of ice to syrup—once the humidity sets in.

To get you ready for summer, we’ve rounded up a few of the best spots in town to get your fix. Among them is Ice Queens in Locust Point, whose mother-daughter duo sat down with us to discuss their signature New Orleans-style snowballs. (We see some of your eyes rolling, but, trust us, they’re incredible. Read the Q&A at the end of our list to find out why.)

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The Bus Stop: Options are endless at this dessert haven off of Hanover Pike in Upperco, but the snowballs are likely the most refreshing item on the menu. Unique takes on the classic cup of ice include DIY half-and-half flavors, a blended snowball (two flavors blended together), or the “Lollipop,” which layers a snowball with vanilla or chocolate soft serve. 15513 Hanover Pike, Upperco

Chestnut Ridge Volunteer Firehouse: Take the scenic route along the winding roads of Greenspring Valley to mix and match your favorite flavors from the stand in front of the firehouse—which acts as an annual fundraiser for the organization. 12020 Greenspring Ave., Owings Mills

Chill Snowballs & Ice Cream: Living up to its name on Main Street in Reisterstown, this family-friendly stand from brothers Todd and John Hays—who have been slinging snowballs since the ’80s—is an ideal spot to wind down on a summer night. Enjoy a lengthy list of classics, diet flavors, and signature concoctions like Unicorn and Tollhouse Cookie. 249 Main St., Reisterstown.

Crushed Velvet Shave Ice: Let’s get this out of the way right from the jump—Crushed Velvet serves shave ice, which isn’t technically a snowball, but still a very fun, unique spin on our city’s chilled treat. Taking inspo from the Hawaiian delicacy (a more fine and fluffy, rather than crunchy, texture topped with homemade syrups and formed in a dome shape atop a small bowl), the Key Highway stand (which is moving to Hampden soon) offers signature flavors like Peach Melba and Chocolate-Covered Cherry. Be sure to give the owners a follow on social for updates on community events and pizza-and-dessert deals with its neighboring sister-spot, Key Neapolitan by Verde. 1302 Key Highway. 

Emmorton Snowballs: This Bel Air institution, which began as a tiny structure off of Emmorton Road in the summer of 1981, quells sweet tooth cravings with flavors ranging from green apple and strawberry to signature mixes like the Blood Orange (cherry and orange) and Down on the Ocean (banana, coconut, and pineapple.) 101 E. Wheel Rd., Bel Air.

Friendly Snowball: The name fits the vibe at this Joppa Road community fixture, equipped with tables, umbrellas, and greenery that make you forget you’re in a Parkville parking lot. Around since 1984, the family-owned spot prides itself on its marshmallow, which can be added to more than 50 flavors. Stick with the classics, or go for premiums like Raspberry Cordial, Caramel Apple, or Milky Way. 2025 E. Joppa Rd., Parkville

Go Melvo Sno-balls: Run by namesake founder Melvin (Melvo) McMahon and his son, Jeff, this 30-year-old snowball staple has a fleet of roving trucks that can often be found at schools and sports games around town. Plus, on hot days, you can count on the trailers stationed in Severna Park and on the beach at 146th Street in Fenwick—where you can pour your own marshmallow. Fan-favorite Melvo medleys include the Cruel Summer (watermelon and Skylite) and the Cal Ripken (orange and egg custard.) Multiple locations including 104 Maple Ave. Severna Park.

Ice Queens: The fluffy snowballs at this Locust Point favorite are an homage to the finely shaved ice that’s popular in New Orleans (see our Q&A, below.) But the shop has passed the Charm City test—with options ranging from old-fashioned egg custard to Peaches N’ Cream and Chocolate-Covered Strawberry. 1648 E Fort Ave.

Icy Delights: Many locals have become acquainted with this local snowball chain, which has been around since the ’90s and boasts nine shops and stands scattered everywhere from Parkville to Brewers Hill. The business has become known for its signature style, which tops its  cups with a plastic dome cover and provides a long spoon for stirring. The brand has also made a habit of placing marshmallow in the middle of the ice—so don’t get discouraged if you have to dig around for it. Multiple locations including 3930 Fleet St.

Kona Ice: Neighborhood kids (and adults) are likely familiar with the island tunes that signal one of the snowball trucks from Kona’s fleet is nearby. But the chain also boasts a longtime stand in Parkville, where you can find palm trees, straw umbrellas, and all of the classic flavors, plus rotating specials like lavender lemonade and blueberry açai. If you want to pair your ice with something savory, grab a soft pretzel, hot dog, or order of nachos and stay a while. 3326 E. Joppa Rd. Parkville.

One Sweet Moment: The team at this famous wooden porch in Hamilton has been greeting guests for more than 30 years. The lengthy menu of both shaved and crushed ice snowballs showcases more than 150 choices, categorized by regular flavors, specialty mixes, sour selections, and cream concoctions (think: Creamy Colada and Root Beer Float.) Don’t forget to try the new-ish egg custard soft serve. 2914 Hamilton Ave.

Opie’s Soft Serve and Snowballs: Grabbing an after-dinner treat at this sweets shop has become a community tradition in Catonsville. Flavors range from strawberry to cotton candy, and—if you’re having a hard time choosing between a snowball or ice cream—go for the signature “Snowcream,” which layers soft-serve in the middle and on top of the ice. 1603 Edmonson Ave., Catonsville.

Original Hawaiian Island Snowballs: This summer hangout off of Liberty Road in between Randallstown and Eldersburg has been enticing locals for decades with its tasty treats and daily specials. Though it offers funnel cakes, soft pretzels, gelatis, and ice cream sundaes, the shop is best known for an array of more than 100 snowball flavors ranging from pear and tangerine to Fireball and strawberry-banana. 10636 Liberty Rd., Holbrook

The Peggy: After purchasing Walther Gardens in Hamilton-Lauraville last year, Christopher Heller—of The Margaret Cleveland home and garden shop in Bolton Hill—renamed the property’s beloved snowball stand “The Peggy,” after his great-grandmother. Expect fresh flavors made with pure cane sugar (Candied Orange, Cookie Butter, and French Raspberry, to name a few) and a fun new logo on your pink cup. 

Aside from that, Heller is committed to preserving the history of the community gathering spot—dubbed the oldest snowball stand in the country—as well as its age-old egg custard recipe. 3501 Southern Ave.

Quality Snowballs: Stationed just across the street from its sister-spot, The Food Market, on the Avenue in Hampden, this 10-foot shipping container churns out big flavors with toppings like fresh fruit, whipped cream, candy pieces, condensed milk, and torched marshmallow. If you’re feeling adventurous, try concoctions like banana with Oreos or rainbow cream with Nerds. 1014 W. 36th St.

Snoasis: Nothing screams summer like squishing your toes in the sand at this beachy Timonium mainstay—which first debuted in 1977. You can pretty much get any flavor under the sun (we’re partial to multi-colored Rainbow, pictured above) and finish it off with drippy marshmallow or the secret-recipe vanilla topping, for good measure. 30 E. Padonia Rd., Lutherville-Timonium

Stouten’s Marina and Snowball Stop: This neighborhood gem located at Stouten’s Marina on the water in Dundalk has something for everyone, whether you’re jonesin’ for a fruity flavor or in the mood for a peanut butter and jelly snowball (grape topped with peanut butter sauce.) The stand is even equipped with a drive-thru window for the scorchers when it’s too hot to step away from the A.C. 817 Wise Ave., Dundalk 

Summer Shack Snowballs: It’s difficult to drive down Falls Road without making a pit stop to this family-owned stand, which offers outdoor seating and plenty of sidewalk chalk to occupy little ones. Head to the royal blue awning to order a colorful cup (think Georgia peach, pink bubble gum, and Tutti Frutti.) 2339 W. Joppa Rd., Lutherville-Timonium

The Snowball Stand: Tucked away in Woodstock, this community gem off Route 99 has been a Howard County favorite since its inaugural summer in 1974. Gather in the gazebo to slurp standouts like blue raspberry, mango, and cola. Be sure to also check out the rotating “flavors of the day” sprawled on a chalkboard sign out front. 1970 Woodstock Rd., Woodstock

The Snowball Effect

How Ice Queens became one of the most popular sweet shops in Locust Point.

By Marie Bosslett

In 2020, mother-daughter duo Melanie and Dasia Kabia opened Ice Queens Snoball Shop on East Fort Avenue in Locust Point. Four years later, its popularity has, well, snowballed, with locals continuing to line up around the block to get a taste on warm days.

We caught up with the bubbly owners to discuss their start, favorite flavors, and what it’s been like to bring their signature New Orleans-style ice to Baltimore.

How did Ice Queens come to be?
Dasia Kabia: I worked at a snowball stand in Southwest Baltimore County for five years and got inspired. I shared the idea with my pediatrician, who is from Louisiana, and she became my “Angel Investor” who gave me my first loan.

Melanie Kabia: When she was young, Dasia’s grandmother used to take her to the same snowball shop that she ended up working at, so it’s a cool family tradition. Snowballs are nostalgic, so it was easy for us to fall in love with the idea.

What is a “New Orleans-style” snowball?
MK: The machine we use was patented in New Orleans and gives super finely shaved ice. We’re still a traditional Baltimore snowball shop with classic egg custard and marshmallow recipes, but you’re also getting that New Orleans twist with sweet cream and fruit.

DK: In my opinion, New Orleans has found a way to make the best ice. Combining a Baltimore snowball with it was a match made in heaven. It’s exactly what I wanted.

Do you often get Baltimore purists who are critical of trying something new?
DK: Of course.

MK: Every day. But we always convince them to try something they may not have had before. That’s a fun challenge for us.

How does it feel to have such a large presence in the community?
MK: It’s an amazing surprise. In two months, we went from two to 20 employees. It’s so humbling and encouraging to have that connection with our customers. It warms our hearts to know that we’re sharing a part of our family just through a snowball.

DK: It’s been an honor to watch my dream grow like this. Starting a business in the middle of the pandemic at 22 years old was very scary, but I always had the community supporting me.

What are your favorite flavors?
DK: Strawberry Shortcake. It’s delicious, looks pretty, and is very Instagrammable.

MK: Our Old Fashioned, which is an egg custard with sweet cream and marshmallow. But Mango Tango is also on my favorites list.

COMING SOON

Quality Snowballs: The Food Market chef/owner Chad Gauss is bringing the city’s token treats to the Avenue in Hampden just in time for snowball season. Expected to debut on May 1, the 10-foot shipping container muraled by local artist Paige Orpin sits in the small parking lot on the side of the church building at 1014 West 36th Street—which is just across the street from The Food Market. “It’s nice to be able to control what’s going on from directly across the street,” Gauss says. In keeping with his playful style, the stand will offer the classic egg custard with marshmallow, while also featuring fun flavors with unique toppings.

Look out for banana-Oreo, strawberry shortcake, dirt-cup, coconut cream pie, crème brûlée, and even s’mores flavored ice with torched marshmallow on top. The team also has ideas to create açaí snowballs and incorporate fresh herbs and fruits “so that it’s not just the sugary syrup juice and that’s it,” Gauss adds. On the heels of opening DIY stir fry spot TigerStyle behind the Avenue, the chef says he’s looking forward to introducing another concept in the neighborhood. “It’s kind of like our playground,” he says. “We’re just looking to have fun and to find more ways to enjoy what we do.” 1014 W. 36th St.

Blackwall Hitch: After much anticipation, this Annapolis favorite—which also operates locations in Alexandria, Virginia and Rehoboth Beach, Delaware—is finally bringing its massive menu of fine-dining fare to the Inner Harbor next month. Opening on the first floor of the Candler building on East Pratt street, the 10,000-square-foot restaurant will feature worldly dishes by executive chef David Montanz. The menu is expected to mirror the restaurant’s other locations, which highlight staples like filet mignon, shrimp and grits, scallops with saffron risotto, pulled short rib carbonara, and classic jumbo lump crab cakes with roasted corn salsa. 700 E. Pratt St.

The Tilted Row: Cafe Fili loyalists will be happy to hear that owner Ziad Maalouf, along with his partners Jim Campbell and Nancy Hooff, are opening a sister-spot in Bolton Hill the week of May 20. Located on the bottom floor of the brand new Jordan apartment building, the neighborhood spot will have an inviting feel with warm woods and soft colors. Chef Andrew Thomas, previously of Donna’s and The Elephant, will oversee kitchen operations, while the bar program will be headed up by former Woodberry Kitchen bartender Hannah Baker. The team will source ingredients from local farms and its own herb garden, and craft global dishes like cedar salmon tagine, pretzel pork schnitzel, lamb ragu pappardelle, and buttermilk biscuits with bourbon-chili glaze. To pair with the elevated pub fare, Baker will feature creative cocktails, 10 beers on tap, a boutique wine list, and an impressive collection of more than 120 single malts and bourbons. 305 McMechen St.

NEWS

Atlas Expands to Cross Street Market: This week, the team behind Harbor East behemoth Atlas Restaurant Group announced plans to expand their reach across the harbor next year. Amid rumors of a deal to open a concept inside the renovated Cross Street Market in Federal Hill, Atlas released a statement confirming that the group is currently in lease negotiations to debut an anchor crab house and seafood market inside the space. “The concepts will be two new brands and interior designs that will be unique to the city,” the statement reads. “We look forward to being a part of the Federal Hill community.” If all goes well with leasing, both are expected to debut in April of 2020.

In the meantime, three of the veteran vendors at Cross Street will be the first to reopen inside the new space next month. Market regulars will be able to get reacquainted with Henry Reisinger of Fenwick’s Choice Meats, John Nichols of Steve’s Lunch, and Pete Pittas of The Sweet Shoppe. A roster of nine newbies—including SoBeachy, Phubs, and Rice Crook— are expected to follow suit this spring, and additional pizza, wine bar, vegan, fried chicken, and grocery concepts will be announced in the coming weeks. 1065 S. Charles St.

Petit Louis Bistro Launches Fundraiser for Notre Dame Cathedral: In true Baltimore spirit, this beloved French bistro in Roland Park is lending a hand in the wake of the tragic fire that tore through the Notre Dame Cathedral in Paris earlier this week. For two weeks starting on Monday, April 22, the restaurant will be offering a special $59 lunch and dinner menu that will benefit reconstruction efforts. A portion of all proceeds from every multi-course meal served will be donated to Friends of Notre-Dame de Paris, which is dedicated to rebuilding the landmark. All guests who visit the bistro will also have the option to donate additional funds. 4800 Roland Ave. 410-366-9393

OUTDOOR OPENINGS

LB Skybar: It’s been a big week for the historic Lord Baltimore Hotel downtown. On the heels of welcoming new executive chef Beth Dinice, the property is preparing to open its 19th-floor Skybar for the season on Friday, April 26. This year, guests can expect new furniture, additional areas for private events, and a revamped menu of shareable plates. Take in the killer views while sipping cocktails and snacking on Old Bay chips with onion dip, pit beef bao buns, or shrimp kebabs with cilantro aioli. Additionally, the hotel’s new partnership with Mera Kitchen Collective will bring a special takeover menu to the bar every Wednesday evening. 20 W. Baltimore St. 410-539-8400

Noona’s: Speaking of al fresco fare, this Midtown pizza spot recently unveiled its new 12-seat patio overlooking MICA’s Mount Royal Station. Simultaneously, chef Cai Lindeman launched weekend brunch service. Snag a seat outside on a sunny Saturday or Sunday to enjoy Italian-inspired dishes including ricotta pancakes, pancetta omelets, maple-glazed bacon, and crispy confit potatoes. To wash down all of the mid-morning eats, Noona’s also offers $5 prosecco on tap, $6 mimosas, and $6 micheladas made with Old Oriole Park Boh from Peabody Heights. 1203 W. Mt. Royal Ave. 410-424-0857

EPICUREAN EVENTS

4/19: Beach Party at Peko Peko Ramen
In celebration of its newly acquired liquor license, the team at this Charles Village ramen shop is throwing an all-day beach bash with plenty of themed cocktails to go around. Stop by for an early summer kickoff featuring free merch and giveaways like complimentary ramen bowls and buckets of beer. 7 E. 33rd St. 11:30 a.m.-11:30 p.m.

TO 4/21: Maryland Food Truck Week
There’s still time to support your favorite kitchens-on-wheels during this annual event, which closes out on Sunday, April 21. Throughout the week, local food trucks have been hosting festivities all over town to benefit Meals on Wheels, and there are still rallies planned everywhere from Elkridge to Bowleys Quarters this Friday. Aside from the official events, it’s also a great time to track down your favorite trucks. Among the many mobile kitchens participating include 410 Empanadas, Goganics, Crossroads Bistro, Kuya’s Kitchen, Shareef’s Grill, Miss Twist Ice Cream, and Dizzy Cow Pizzeria.

SHUT

Mustang Alley’s: Throughout its 12-year run, this hybrid bar-and-bowling alley has been home to many fun-filled nights spent sipping local beers while chowing down on classic bowling snacks. Unfortunately, next month will be the last for the staple destination near Little Italy. Co-owner Mary Koch recently told the Baltimore Business Journal that, while business is good, Mustang Alley’s came to the end of its lease term and was unable to negotiate a new one, so it will be closing in June. Here’s hoping new owners come in to revive the bowling alley, but, in the meantime, stop by to bowl one last game while enjoying pub grub like Old Bay wings, cheeseburger sliders, and cheesy pizzas. 1300 Bank St. 410-522-2695