You’re driving down the Berlin Turnpike, dodging traffic and ignoring the neon blur of chain restaurants, when you see it. It isn't flashy. It doesn't have a TikTok-famous marketing consultant. Honestly, it looks like a slice of 1950s Connecticut that simply refused to leave. This is Mortensen Dairy Ice Cream, and if you grew up anywhere near Newington, it’s basically a local landmark.
Some people think "old school" is just a vibe. Here, it’s the literal truth. We’re talking about a business that started when horses were still the primary mode of delivery.
The Horse and Wagon Days
Elmer Mortensen started the whole thing back in 1915. He wasn't selling "artisanal scoops" or "small-batch nitrogen-infused gelato." He was a milkman. He had a horse, a wagon, and a route where he delivered fresh dairy door-to-door.
Things changed. Obviously.
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By the 1940s, the family had moved the operation to its current spot on the Berlin Turnpike. It became a 250-acre dairy farm. Imagine that—a massive farm right where the shopping plazas and car dealerships sit today. For decades, it was a full-service restaurant. People went there for burgers and fries, but the ice cream was always the real reason to make the trip.
Then came the big shift in 2013.
The family decided to close the restaurant side of things. It was a tough move, and locals were pretty devastated. I mean, people had been eating the #7 lunch special for thirty years. But the family—specifically Rod Mortensen and his kids—knew they had to modernize to survive. They pivoted. They pared it down. Now, it’s strictly an ice cream shop, tucked into the back of the same building where Moe’s Southwest Grill now operates.
It's a weird setup, sure. You walk past a burrito joint to get to a century-old dairy legacy. But once you’re inside, that smell of waffle cones and heavy cream hits you, and the burrito place next door basically disappears from your mind.
What Makes the Ice Cream Actually Good?
You’ve probably been to those shops where the ice cream is so "premium" it feels like eating frozen butter. Or worse, the "light" stuff that tastes like cold air.
Mortensen Dairy Ice Cream hits that sweet spot. It’s dense. It’s incredibly smooth. Most importantly, it's made right there. You can actually see the machinery in the shop. They use high-quality, natural ingredients, which sounds like a marketing cliché until you taste the Oregon Strawberry.
The Flavor Rotation
They usually have about 50 flavors on the board at any given time. Some never leave. Others are seasonal "blink and you'll miss it" situations.
- Madagascar Vanilla: Most people think vanilla is boring. Those people are wrong. This is the base for everything, and it’s rich enough to eat on its own without feeling cheated.
- Oreo Mint Chocolate Chip: It’s a mouthful to say, but it's a staple.
- The Seasonal Heavy Hitters: In the summer, look for Native Strawberry or Fresh Blueberry. When the leaves start turning, people start lining up for Native Pumpkin and Apple.
- Winter Classics: Rum Raisin (a polarizing classic) and Egg Nog usually pop up when it gets cold.
Kinda interestingly, they also cater to the "I can't eat dairy but I want ice cream" crowd. They keep a decent selection of sugar-free options and sorbets. They even have gluten-free cones, which isn't always a given at these older family-run places.
The Reality of Running a 100-Year-Old Business
It’s not all sunshine and sprinkles. Rod Mortensen has been pretty open about the challenges. National chains have massive budgets. They have apps. They have drive-thrus.
Mortensen's? They’re cash only.
Seriously. Don't show up with just your Apple Watch or a credit card. You'll be that person standing awkwardly at the counter while your kids stare at the display case. There’s an ATM nearby, but just bring the green stuff. It’s part of the charm—or the headache—depending on how much you value modern convenience over tradition.
The staff is usually a mix of local teenagers and family members. It’s a training ground for half the high schoolers in Newington. That means sometimes the service is lightning-fast, and sometimes you’re waiting a bit while a new hire learns how to navigate a triple-scoop waffle cone without it collapsing.
Why You Should Care
In a world where everything is becoming a "brand" or a "concept," Mortensen Dairy Ice Cream is just... a shop. It’s run by the fourth generation of the same family. Christopher, Todd, and Erika are still involved, carrying on what Elmer started in 1915.
There's something uniquely Connecticut about it. It’s the kind of place where you see three generations of a family sitting on the outdoor benches together.
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Practical Tips for Your Visit
- Check the Hours: They’re usually open from 11:00 AM to 9:30 PM, but they stay open a bit later on Friday and Saturday (usually until 10:00 PM).
- Bring Cash: I’m repeating this because someone will forget. Cash only.
- Parking: There’s plenty of it, which is a miracle on the Berlin Turnpike.
- Samples: You can ask for a sample. The staff is usually cool about it unless there’s a line out the door and down the sidewalk.
- The Sizes: The "small" is not actually small. Be warned.
If you’re heading there for the first time, don't overthink it. Grab a scoop of whatever is on the seasonal board, take it outside to the benches, and watch the traffic crawl by on the Pike. It’s a weirdly perfect way to spend twenty minutes.
To make the most of your trip, check their official website or social media before you go to see which seasonal flavors just dropped. If they have the Native Peach or the Pumpkin, get it. Those flavors use local produce and they tend to sell out faster than the year-round classics. Also, double-check your wallet for physical bills—nothing ruins a trip to Newington faster than a "Cash Only" sign and an empty pocket.