Chicago’s Vegan Soft Serve Shop Vaca’s Creamery to Open Second Location Next Year
The plant-based ice cream shop will open in Lincoln Square in February.
Cheers to more vegan options in Chicago! Local ice cream shop Vaca’s Creamery will be opening a second location in February.
Chicago Vegan Soft Serve Options
Vaca’s Creamery has only been open in Chicago for a year and a half, but the vegan ice cream shop has already made a name for itself. Vegan soft serve can be hard to find, but Vaca’s Creamery has perfected it.
Vaca’s offers vegan soft serve ice cream made with oat milk. The menu features all the classic toppings, fudge, and waffle cones that you’d find at a traditional ice cream shop. Also on the menu are milkshakes, sundaes, and pints to go.
In the last year, Vaca’s Creamery has risen to Yelp’s #1 ice cream shop in all of Illinois—vegan or not! The small shop with the walk-up window draws vegans and non-vegans alike from all over the city. Additionally, the brand was featured on NBC Chicago’s The Food Guy for its aesthetically pleasing ice cream sundaes.
Lincoln Square Gets a New Vegan Ice Cream Shop
Vaca’s Creamery’s success has prompted the owners to open a second location early next year. The new spot will open in Giddings Plaza in Lincoln Square in February. Vaca’s Creamery Lincoln Square will be bigger than the original location, allowing the owners to expand the concept.
The Lincoln Square outpost will feature an expanded menu, including new housemade toppings, ice cream flavors, and the addition of seasonal pastries and ice cream pies. Mariana Marinho—head chef and recipe developer—will be drawing from her Brazilian roots to bring new desserts and pastries to the shop.
Unlike the flagship location, the Lincoln Square outpost will have ample seating, both indoors and on an outdoor patio.
For more information about the vegan ice cream shop making waves in Chicago, visit VacasCreamery.com.
Cayla has been writing for VegOut since 2020 and has been plugged into the LA vegan food scene since Veggie Grill was pretty much the only vegan restaurant in the city. Aside from writing articles, Cayla enjoys embracing their inner 85-year-old by listening to classical music, making playlists for their friends, and staying active through swimming, hiking, cycling, and yoga. In their free time, Cayla likes writing poetry, learning about outdoor survival and alternative lifestyles, and is always searching for the best loaf of sourdough bread.
More from VegOut
Plant-Based Latin Kitchen La Semilla Now Open in Atlanta
This Latin kitchen is full of color, light, and delicious scratch-made dishes.
The Best Vegan Valentine’s Day Candy to Buy This Year
It’s love at first bite!
Brooklyn’s Beloved Champs Diner to Permanently Close This Weekend
The iconic vegan diner is closing up shop after 12 years of service.
9 Vegan Beauty Brands You Can Find at Target
Don’t forget to add these vegan beauty brands to your Target shopping list!
Vegan McDonald’s Dupe Now Open in San Francisco
Mr. Charlie’s is bringing the nostalgic fast-food vibes to the Bay Area!
Maya’s Cookies Launches 2023 Black History Month Collection
Enjoy this tasty tribute to Black and female excellence.
Protein Bar & Kitchen Launches Vegan Menu Featuring Abbot’s Butcher Chicken
Seven plant-based Chopped Chick’n menu items were just added to all Chicago locations.
The Best Vegan and Vegan-Friendly Food Trucks in Orlando, Florida
From mac ‘n’ cheese donuts to Ethiopian stews and ice cream treats, Orlando has it all.
New Black-Owned Vegan Test Kitchen Opens in San Antonio, Texas
The plant-based test kitchen features restaurant-quality Italian cuisine through takeout, delivery, and nationwide shipping.
The 10 Best Vegan Ready-to-Drink Protein Shakes
Keep these protein-packed drinks on hand for a tasty and convenient way to meet your nutritional needs.
The Best Store-Bought Vegan Super Bowl Party Snacks
You need these tasty vegan munchies at your game day celebration!
UC Berkeley’s Plant Futures Symposium Is Back for 2023
This year’s theme is Paving Plant-Based Pathways: Empowering the Next Generation of Food System Leaders.