"This spot in the Inner Sunset (with another location in Hayes Valley) makes their ice cream in small batches, with house-made ingredients. Their rotating list of flavors is excellent, including coffee and donuts, honey berry breakfast, and—our favorite—mint chip (made with fresh mint). Another plus: you can order “smidges,” golf ball-sized scoops that are perfect if you want to try a bunch of different flavors without needing to bust out the Lactaid." - julia chen 1, lani conway, ricky rodriguez, patrick wong
"There are plenty of reasons to head to Hometown Creamery. At the top of the list, of course, is the ice cream, which brothers Adar and Saadi Halil make themselves. There are standards such as fresh mint chip ice cream and outstanding rotating flavors that make the case for stopping by year-round. The pastries are another draw if you’re looking for more." - Paolo Bicchieri
"Meeting up with the one that got away? Ice cream is neutral territory—you’re not bound to a sit-down meal, but you’ll still have something to do with your hands. San Francisco’s Hometown Creamery is a Sunset spot that serves golf ball-sized “smidges” along with bigger scoops of rotating flavors, which you can take on the go for a nearby picturesque GGP walk." - julia chen 1
"An Inner Sunset favorite for years, this Hayes Valley location marks the second permanent location for the Halil brothers’ scoop shop. Fans know to look for the maple bars and waffle cones, alongside classic flavors such as Rocky Road, and inventive takes such as Apple Honey Cake for Rosh Hashanah." - Dianne de Guzman, Eater Staff
"This spot in the Inner Sunset makes their ice cream in small batches and with housemade ingredients—and the effort shines through. We like the mint chip, which is incredibly light, made with fresh mint, and is always on the menu. Hometown Creamery also has excellent rotating flavors, like coffee and donuts or honey berry breakfast. You can also order “smidges,” golf ball-sized scoops that are perfect if you want to try a bunch of different flavors without needing to bust out the Lactaid." - Julia Chen