Hansen's Sno-Bliz
Ice cream shop · West Riverside ·
James Beard winner: soft shaved ice, homemade syrups, unique flavors
James Beard winner: soft shaved ice, homemade syrups, unique flavors
"A nearly century-old, iconic sno-ball stand founded in 1935 that feels like a rite of New Orleans summers, it won a 2014 James Beard Classics Award and still draws long lines at its corner location. The menu is extensive, from classic flavors like wild cherry, bubblegum, and grape to tart offerings such as Sno-Bliz and creamy or “fancy” options like cream of nectar, sweet tea, cardamom, and honey lavender. Toppings are plentiful (marshmallow fluff, ice cream, etc.), and a signature touch is condensed milk served “lasagna-style,” layered between ice and syrup. Beyond the flavors, the shop’s continuity—ice shaved on the original machine and syrup poured from bottles used by the founders—makes it an important, beloved thread in the city’s food story." - Stephanie Carter
"Sno-ball season is designated by the gradual reopening of the many beloved stands devoted to the local specialty, usually sometime in March (or earlier, depending on the weather and when Mardi Gras falls). Easily confused with snow cones but different entirely in texture, the New Orleans version uses finely shaved, fluffy ice made from a specific machine. No trip to New Orleans is complete without a visit to the James Beard Award-winning Hansen’s." - Eater Staff
"A James Beard Award–winning sno-ball stand where makers “shave the ice until it’s super-fine,” producing the uniquely fine-textured summer treat that’s an essential cooling stop in the city." - Beth D’Addono
"The original creator of the New Orleans sno-ball, operating since 1939 and recommended by E.J. as "about as good as it can get." He urges diners to "Get the cream of nectar — the pink one that tastes like a fluffy cloud." The secret recipe includes strawberry and other closely guarded ingredients; while the stand is seasonal, its flavors are sometimes featured elsewhere on local restaurant dessert offerings." - Regan Stephens
"While it’s not a restaurant, Hansen’s Sno-Bliz was named an America’s Classic in 2014. Ernest and Mary Hansen opened the stand in 1939 after Earnest developed the Sno-Bliz machine which turns ice into the finest snow, all the better to soak up fruity flavors. The business is now run by their granddaughter Ashley Hansen. So go ahead, head Uptown for award-winning silky shaved ice flavored with the likes of honey lavender, cardamom and pink peppermint." - Beth D’Addono