Free ice cream, new flavors when Gifford’s family owned stands open Friday

Sure, it’s still cold. And yes, there’s still snow on the ground and in the forecast. But ice cream season is about to start at the five family-owned locations of Gifford’s Famous Ice Cream.

That’s right: Gifford’s fans in Bangor, Farmington, Auburn, Skowhegan and Waterville will be able to get their creamy, Maine-made treat fix beginning on Friday, March 20, when the stands open.

Photo courtesy of Gifford's

Photo courtesy of Gifford’s

But that’s not all … Each stand will also offer free small ice cream cone to customers from 6 p.m. to 8 p.m. on Friday, March 20 to celebrate the opening.

Special this season: Gifford’s is also introducing nine new flavors: Blueberry Pancake, Cherry Blossom, Cookie Dough Coffee Break, Double Chocolate Almond, Mississippi Mud Pie, Rocky Road, Strawberry Frozen Yogurt, Coffee Heathbar Crunch Frozen Yogurt and Strawberry Lemonade Sorbet. There’s also two new toppings: a salted caramel sauce and gummy bears.

“Some of the concepts were suggested by customers, while others came from family members and staff – but whatever the inspiration, each new flavor has been slow-churned to perfection right here in Skowhegan,” said general manager Lindsay Gifford-Skilling in a statement.


Want to try one of Gifford’s newest flavors? Small cones of new flavors will be just $1.99 until April 5.

“After such a cold and snowy winter, we are especially excited to open our stands and celebrate spring with our customers, ” said Gifford-Skilling. “The opening of our stands marks the beginning of ice cream season in Maine and the knowledge that the warm days of summer are ahead.”

Bangor and Farmington stands open at 11 a.m.; Auburn, Skowhegan and Waterville open at 12 p.m. For directions, and complete hours of operation, visit

Sarah Walker Caron

About Sarah Walker Caron

Sarah Walker Caron is editor of Bangor Metro magazine and senior features editor for the Bangor Daily News. She is the author of "The Super Easy 5-Ingredient Cookbook," (Sept. 2018, Rockridge Press) and the co-author of "Grains as Mains: Modern Recipes Using Ancient Grains" (March 2015, DK). Her recipes have appeared in the BDN, Betty Crocker publications, and more. She also writes about food at