Rangers Say: Cold Stone or Baskin-Robbins

There are many different ice cream shops in Visalia, but there are two that are just a little more popular than most- Baskin-Robbins and Cold Stone Creamery.

Both have really good ice cream and have differences in how they make it, so the question is: which ice cream shop is better?

We asked a few of our Rangers what their opinions were on this topic.

Clara Houser, ’24 prefers Cold Stone over Baskin-Robbins. Houser says, “there are more ways to customize your ice cream.” She also adds how Cold Stone mixes the toppings into the ice cream.

Cold Stone indeed allows you to customize your ice cream in many different ways. You can combine different flavors and add as many toppings as you want.

Cold Stone also has different signature creations that you can get, such as the “Founders Favorite” or the “Chocolate Devotion” flavors.

Riley Yagle, ’24 also prefers Cold Stone over Baskin-Robbins. She mentions how she adds her own toppings to her ice cream, “I get to choose what type of ice cream I want and get to mix it up once in a while.”

When comparing Cold Stone to Baskin-Robbins, Baskin-Robbins is more convenient. At Baskin-Robbins, everything is already mixed in, so customers may get their ice cream quicker than they would at Cold Stone.

Baskin-Robbins offers 31 different flavors for people to choose from. They also offer many different treats, such as ice cream cakes, ice cream pizza, shakes, sundaes, and more.

Jonathan Luna, ’24 prefers Baskin-Robbins. He prefers it because it, “has been the original one [ice cream place] in my childhood.”

Luna also says that his favorite ice cream, especially in the summer, is the “Wild’ N’ Reckless” sherbet.

Allyson Zamora, ’22 works at Cold Stone Creamery. Zamora mentions that Cold Stone makes their ice cream “fresh every day.”

She also brings up how Cold Stone has many seasonal and signature items. She continues that Cold Stone has a variety of flavors, with something that “everyone can enjoy.”

Hailey Burrow, ’22 works at Baskin-Robbins. Burrow brings up the fact that Cold Stone mixes their toppings and tries to make their ice cream “look fancy.”

She explains how Baskin-Robbins simply scoops their ice cream because the toppings are already mixed in.

She says that even though she works at Baskin-Robbins, she prefers Cold Stone and thinks that their ice cream is better.

Tags: baskin-robbins, cold stone, cold stone creamery, ice cream, opinion, rangers, Redwood, redwood gigantea, redwood high school, redwood journalism, redwood rangers, rhs, Sabrina Hirani, visalia ca