WESTBOROUGH — Despite lingering snow on the ground, the start of Uhlman’s Ice Cream stand’s 58th season brought warmth and smiles to the community last week along East Main Street.
This family-owned business, renowned for its signature ice cream recipe, continues to serve treats that date back to 1940, when George Smith first founded Smithfield Ice Cream. The original recipe, which still delights customers today, was the brainchild of Smith, whose ice cream quickly expanded to a dozen locations in Worcester and surrounding areas. Smith’s son, Richard, began working at the shop at just 10 years old, learning the joy of serving sweet treats to the public.
Smith sourced his milk from local farmer and family friend Howard Uhlman, and in 1967, the two men built a small stand on East Main Street to sell Smithfield’s recipes. Two decades later, Richard Smith took over the operation of Uhlman’s Ice Cream, and today, Richard’s daughter, Kelley Marston, manages the stand, continuing the family legacy.
This season, Uhlman’s opened earlier than usual, scooping ice cream on February 28, a Friday, coinciding with the first weekend of March. “Opening weekend is always special, it’s like coming home and seeing old friends,” Marston said with a smile, noting some customers visit daily for their favorite flavors.
Marston, who spent 25 years as a teacher with Worcester Public Schools, has made it her mission to ensure that Uhlman’s caters to all customers, especially those with dietary restrictions. In response to the growing demand for allergen-friendly options, Uhlman’s menu now includes a range of vegan treats, including the popular Dole Whip, inspired by Disney. This choice came after Marston’s experience searching for safe food options for her son, who has eosinophilic esophagitis, an inflammatory condition triggered by certain food allergens. “When my son could finally have the Dole Whip, he was the happiest kid. It’s moments like that that drive us to be inclusive,” she said.
Uhlman’s boasts over 70 flavors, ranging from classic vanilla and chocolate to inventive concoctions like frozen pudding and Graham Central Station. Marston proudly describes the frozen pudding flavor as an essential part of their menu, calling it the “OG flavor” that traces its roots to early American history. “It’s like a bar serving an old-fashioned cocktail—it’s a must-have if you want to be a legitimate ice cream shop.”
As much as it is known for its ice cream, Uhlman’s has become a cherished community hub. Marston emphasized the shop’s role in bringing people together. “This community has been good to us for 60 years, and it only makes sense for us to return the favor,” she said.
In response to customer suggestions, Uhlman’s recently added falooda, a traditional Indian dessert with pistachio ice cream, rose syrup, and basil seeds, to their menu. “We’re always open to new ideas from our customers. If someone suggests something from their culture, we’re interested,” Marston added.
Although the opening weekend was chilly, Uhlman’s still offered a hot chocolate float special, which proved to be a hit. As the season progresses, Marston said business has been brisk, with a steady stream of customers lining up for their favorite ice cream treats.
With its rich history and community-centered focus, Uhlman’s Ice Cream continues to be a beloved staple of the region, serving both classic and innovative flavors to generations of happy customers.
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