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Charlotte Vanyo

Andy’s Frozen Custard opened its newest location in Coppell on Oct. 2 on Sandy Lake Road. The custard store is not a walk-in establishment, as customers can enjoy their custard outside on picnic tables and benches.

Perched on the edge of the Sprouts complex on Sandy Lake Road is a small restaurant with red and white motifs, featuring a retro ambiance and clusters of people. Teens and families alike clutch plastic cups filled with creamy custard, enjoying the food and each other’s company. 

On Oct. 3, Andy’s Frozen Custard opened its latest location in the Metroplex in Coppell. With a commitment to quality, Andy’s has become a hub for people looking to enjoy a tasty, sweet treat. 

Frozen custard is similar to ice cream, but has the addition of egg yolks, along with the usual milk and cream. It is also made in machines that incorporate very little air into the cream and churn it very slowly, making it a much denser product than ice cream. Frozen custard is generally made within one hour of serving to preserve its creamy texture. 

The concept of frozen custard was foreign to me until Andy’s opened its Coppell location, but upon trying their Snowmonster and Butter Pecan Concretes, I could tell why people enjoy what is served. The flavors are rich and the texture is creamier than ice cream, making it smoother and easier to eat. It is, however, rather sweet, so finishing a large size may be difficult. 

Andy’s Frozen Custard first opened in 1986 and is now located in 10 different states. Originally a family-based location in Osage Beach, Mo., Andy’s brands itself as the world’s largest dessert-only franchise, claiming its custard experience is something one cannot experience elsewhere. 

For many, including myself, the main factor for Andy’s success in Coppell is its location and uniqueness. Frozen custard is less commonly served compared to more classic treats such as ice cream and frozen yogurt, so Andy’s dedication to serving something new is commendable. 

“I was excited when they opened up a location near the high school because it’s really convenient for me,” CHS sophomore Sahan Yerram said. “I really like all of the variety they have; custard is not something you usually see in a restaurant and a lot of ice cream places. I’ve never seen a place that’s dedicated to solely serving custard. That’s the reason why so many people are going there.” 

Seating at Andy’s consists of three small benches outside of what resembles a ticket-booth style counter for ordering, and a drive-thru loops around the side of the restaurant. Visitors typically gather around the vicinity while enjoying their custard, as the employees are quick and polite. Large windows line the sides of the building, allowing for people to look in and see the frozen custard–making process.

Since its opening, Andy’s Frozen Custard has been attracting crowds, with people clustering outside of the restaurant mostly after sunset. The drive-thru boasts cars coming through at all times of the day. For those looking for a fresh new treat to enjoy with friends, head over to Andy’s. 

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