Sprinkles Cupcakes Reopens With New Ice Cream & Cookie Concept

Sprinkles Cupcakes' only San Diego branch reopened today after a quick shutter to retrofit its La Jolla Village shop to accommodate an expansion of their offerings to include ice cream and cookies.

Founded in 2005 by Candace Nelson, Sprinkles was a key player in the cupcake boom and now has locations across the country; in 2012, Nelson introduced Sprinkles Ice Cream, which is featured in stand-alone shops or incorporated into the cupcake bakeries. Made with organic dairy in flavors that range from vanilla bean to coffee and butter pecan, the ice cream will be used in shakes, malts and root beer floats, scooped into red velvet waffle cones, piled into a cupcake sundae with various toppings or sandwiched between unfrosted cupcake tops, house baked cookies or brownies.

The ice cream concept doesn't officially launch in La Jolla until November 5, when the shop will hold a fundraiser for local schools, but Sprinkles will do a preview tasting on October 23, when a free scoop of ice cream will come with every cupcake purchased.