Clementine’s Ice Cream takes Kansas Citians on a ’10-minute vacation’ in the Shops of Prairie Village
Photo by Rowan Bickelhaupt
Prairie Village has a new reason to smile: Clementine’s Ice Cream, the distinguished St. Louis “micro-creamery” known for indulgent flavors and uncompromising quality, has opened its first location within the Kansas City area. For founder Tamara Keefe, the move is about more than expansion; it’s about sharing joy through ice cream.
“We kind of call it internally the ‘10-minute vacation,’” Keefe says. “You walk out with Gooey Butter Cake ice cream or Salted Caramel Cookies and Cream, but while you’re here, you’re going to try something different—like strawberry with balsamic and white pepper or cherry cardamom.”
That philosophy captures the Clementine’s experience: familiar favorites alongside boundary-pushing flavors that surprise and delight, creating a fine balance between comfort and creativity.
In collaboration with local favorite Billie’s Grocery, Clementine’s serves a Billie’s Tahini Chocolate Chip Cookie, which offers nutty depth with pockets of sweetness. Without being listed as a vegan option, a customer would have a hard time recognizing the differences between the dairy-made offerings. The Strawberry Balsamic is tangy and peppery—a sophisticated, subtle twist on the simple strawberry summer classic. And with autumn around the corner, the Pumpkin Gooey Butter Cake feels like fall in a cone.
Photo by Rowan Bickelhaupt
Guests can choose from scoop sizes in Mini (one flavor), Petite (two flavors), Moyen (three flavors), or Grand Cru (five flavors), perfect for sampling all your favorites in one visit. Inside, the shop’s design mirrors its ice cream: vintage, classic, and timeless, yet still a fresh, modern energy that feels welcoming.
Clementine’s isn’t just another scoop shop; it’s one of only a handful of true “micro-creameries” in the country. Keefe explains that designation comes with higher standards.
“Everything is small-batch, handcrafted, all-natural, and made with 16 to 18 percent butterfat and less than 30 percent overrun. That’s why our pints weigh more—You’re actually buying ice cream, not air.” That density and richness make every bite linger, and sets the St. Louis-based business apart from supermarket brands and chain parlors. The lack of air in the ice cream also keeps the product from melting almost immediately, which is a standard at most parlors. “We’re not the cheapest ice cream, nor do I want to be,” Keefe says. “If you’re going to eat it, eat the best of whatever that is.”
Photo by Rowan Bickelhaupt
Clementine’s menu is constantly rotating. While their heavy hitters stay around, each season the team concocts new styles based on a special pop-culture reference or idea. Past collaborations have included everything from Asian and Mexican influences to a Great Gatsby-themed collection. That spirit of curiosity ensures that every visit offers something new and unique to the business.
This season features the Cryptids series: folklore-inspired flavors that push the boundaries of what ice cream can be. The team worked together to make ice cream that figures such as Bigfoot or the Lochness Monster would want to eat. Mothman takes flight with decadent dark chocolate and swirls of raspberry jam, while Jersey Devil brings the heat with smoky barbecue notes swirled with caramelized hot honey. They’re whimsical, unexpected, and a little mysterious—just like the legends themselves. Don’t be scared of the Jersey Devil—it is extraordinarily delicious.
But Clementine’s isn’t just about adventurous flavor combinations; it’s also about accessibility. Keefe is proud that her shops make space for people with dietary and cultural needs that are often overlooked by mainstream dessert makers. “We were the first ice cream company in the country to ever do vegan, non-dairy ice cream. Today, 25 percent of our offerings are non-dairy.”
That level of commitment extends to the Jewish community as well. “The idea that little Orthodox Jewish kids couldn’t have ice cream was heartbreaking to me,” Keefe says. “So we got most of our flavors certified kosher—not because it would make me a million dollars, but because it was the right thing to do.”
Photo by Rowan Bickelhaupt
For Keefe, the guiding principle is simple: “Everyone deserves to have really great ice cream that’s not full of artificial colors, flavors, and fillers—just good, honest, clean ice cream.”
The Prairie Village opening is only the beginning. Keefe has plans for several more Kansas City locations in the coming years, each designed as a neighborhood parlor where people can gather, celebrate, and indulge in great scoops of sweetness.
For now, the new shop gives Kansas Citians a taste of what St. Louis has long adored: ice cream that is equal parts luxury, creativity, and care. Whether you’re after the comfort of Pumpkin Gooey Butter Cake, the intrigue of a cryptid-inspired cone, or the inclusivity of a vegan or kosher-certified option, each bite of Clementine’s ice cream takes you back to the youthful and hopeful days of summer.
Clementine’s parlor is at 6966 Mission Road, Prairie Village, Kansas 66208. It is open Sunday through Thursday from noon to 10 p.m., staying open one hour later on Fridays and Saturdays.
