When Josh Alsip opened the first Andy’s Frozen Custard store in Oklahoma two summers ago in Bixby, he built a fancy new model of the structure.

It was one of only two in the regional chain with a new design that included inside eating space.

Alsip recently opened a second store, located in midtown Tulsa, that has only walk-up windows and a drive-through.

“It’s more like the traditional Andy’s style, like the early stores in Springfield, Missouri,” Alsip said. “The main reason we went back to the old style was the size of the lot here. It just isn’t big enough to include the dining room.”

Alsip said the menu is the same at both stores. All of the food items, minus some of the beverages, start with vanilla or chocolate frozen custard.

The word frozen is not an apt description when you get it fresh from the machine. Frozen custard has 10 percent to 15 percent butterfat, similar to premium and super-premium ice creams, but it is made with a machine that adds less air, making it more dense.

It also has at least 1.4 percent egg yolk (pasteurized or cooked) and is served fresh at a higher temperature, so it is softer and melts faster.

The softness makes it easy to blend in nuts, fruits, candies, etc., for concretes, and it works well with sundaes, malts, freezes, banana splits, etc.

The pumpkin pie concrete, Andy’s most popular seasonal item, blends vanilla frozen custard with pumpkin pie, baked fresh daily at the stores.

We made a trip to the new Andy’s on a recent warm evening, possibly the best time to enjoy the rich, smooth dessert.

One grandson built his own with vanilla frozen custard, Butterfinger pieces and hot fudge, and another grandson ordered the Snowmonster concrete. Each was $4.54.

The chocolate and the peanut butter flavors in the first concrete played well together, a smart choice for a 9-year-old. The Snowmonster included vanilla frozen custard blended with strawberries and melted chocolate chips, kind of like chocolate-covered strawberries in ice cream.

My longtime favorite, introduced to us by a daughter living in Springfield, Missouri, at the time, is the hot fudge sundae with pecans ($4.64). It never fails to deliver the goods with vanilla frozen custard topped with hot fudge, roasted pecans and a cherry.

One item that shouldn’t be overlooked is the old-fashioned sodas ($3.39 small, $4.14 large). They come in a number of flavors — I still like the traditional chocolate — and they are made the way they are supposed to be, with seltzer, chocolate syrup and scoops of vanilla frozen custard.

If someone in your family never has encountered a real chocolate soda, this is the place to go.

I also am fond of the Sprecher brand root beer and cream soda made in Milwaukee, Wisconsin. Andy’s has those in bottles or on tap.

Alsip said the pumpkin pie concrete will be available until the end of November and will overlap with the apple pie concrete and sundae, which starts the first of November.

Though the Tulsa Andy’s has no inside dining, it does have picnic tables out front.

The Bixby store is located at 8251 E. 102nd St., near 102nd Street and Memorial Drive.

Alsip said he hopes to have his third store open by the first of December, at Kenosha Street and Lynn Lane in Broken Arrow. He said he also will be opening stores in Oklahoma City and Carrollton, Texas.

The new Andy’s is the 25th in the chain. Others are located in Missouri, Illinois, Arkansas and Texas.

“I’m still looking for other good sites around here,” Alsip said.

Scott Cherry 918-581-8463


Scene Writer

Scott is in his second tour of duty with the Tulsa World. He was a sports writer during his first stop. Since returning to the World in 1992, he has been the food writer and now restaurant critic and wine columnist. Phone: 918-581-8463