Best of Boston

Best Frappe

2013 Best Frappe


With no flavors to mask errors in proportion and consistency, vanilla frappes are the most difficult to get right. Lizzy's simple blend rises to the [...] read more»
2011 Best Frappe


The rest of the country can have their thin (ice cream-free) milkshake; we Yankees will happily take the frapp—preferably from Toscanini's, where the ice cream [...] read more»
2010 Best Frappe


There's no tastier version of the New England staple than Toscanini's traditional vanilla malted frappe—not just in the Hub, but anywhere under the sun. Oh, [...] read more»
2007 Best Frappe


Although the menu uses the heathen term "milk shake," Herrell's is a master of the frappe (double-thick, or topped with an extra scoop) in gourmet [...] read more»
2006 Best Frappe


A frappe is no better than the ice cream it is made of. Christina's ice cream is the best in town. Ergo, their Mexican chocolate [...] read more»
2002 Best Frappe

Herrell’s Renaissance Café

The talented staffers at Herrell's are more than just ice cream scoopers: They're modern-day alchemists. That's because, among local ice cream shops, Herrell's is the [...] read more»
2001 Best Frappe

Herrell’s Renaissance Café

So many flavors, so little Dexatrim. First there are the standards: chocolate, malted vanilla, strawberry. Then come the more esoteric mixes, such as amaretto, carob, [...] read more»
1999 Best Frappe

Herrell’s Ice Cream

A frappe is supposed to be an indulgence, cold and creamy and loaded with goop that probably clogs the arteries. And that means lots of [...] read more»
1998 Best Frappe

Cabot’s Ice Cream & Restaurant

This family-owned ice cream parlor is a flashback to the '50s, but what better era to find a real New England ice cream frappe? Here [...] read more»
1997 Best Frappe

Mr. Barley’s Burger and Salad Cottage

It might not be the first thing you'll smell walking down street, but a frappe from Bartley's may be an even better reason to stop [...] read more»
1975 Best Frappe

Howard Johnson’s

Howard Johnson's invented it, and, perhaps because they've had so much practice, they continue to do it best. The Ho-Jo frappe is thick and creamy [...] read more»