In the Kitchen: Honey Cups at Ellie’s

Some of the best ideas are also the simplest. And they’re even better when they stir a sense of familiarity. At Ellie’s, the beloved Providence Parisian café and bakery, that idea comes in the form of a petite paper cup filled with house-made ice cream. Called Honey Cups, these nostalgic treats evoke childhood summers while showcasing the pastry team’s creativity, technical skill, and commitment to reducing waste, all in a dessert guests can enjoy any time of day, all year-round.

“I’ve wanted to make ice cream for a long time,” says Pastry Chef Kerri Spady. “Partly because I wanted us to offer affogatos (the classic Italian dessert of hot espresso poured over vanilla ice cream), but mostly because ice cream has always been my favorite dessert.” Once Spady began developing the recipe, she knew exactly what ingredient would make the base distinctly Ellie’s: honey.

The Honey Cup name is inspired by owner Ellen Gracyalny Slattery’s beloved pet pig, Honey, and her lifelong affection for the golden sweetener. Spady incorporates local honey into the vanilla base, discovering it added more than sweetness. “It brings a little more complexity and a subtle floral note,” she says. “When I created the recipe, I knew Ellen would love that addition.”

The nostalgic paper cups were Slattery’s idea, inspired by the single-serve ice cream Hoodsie Cups she loved growing up. They also solve a practical challenge. During Ellie’s bustling brunches and busy dinner service, staff can simply hand guests a perfectly portioned dessert without stopping to scoop individual servings, there’s even a tiny wooden spoon under the lid.

“Our mission has always been to celebrate life’s simple pleasures,” Slattery says. “There’s something universally nostalgic about enjoying ice cream from a little paper cup. Pairing that familiar experience with our own house-made flavors felt like the perfect way to create a dessert that’s playful, elevated, and approachable.”

That sense of simplicity belies years of behind-the-scenes work. Perfecting the recipes required countless rounds of testing and refinement before the team achieved the creamy texture and balanced flavors they envisioned. “We’ve been working on this for several years,” Slattery says. “Kerri makes it sound easy, but there was a lot of trial and error to perfect every flavor.”

Honey Cup flavors cleverly give new life to ingredients that might otherwise be discarded. Ellie’s authentic French macarons, for example, are notoriously fragile. Rather than waste cracked shells, Spady folds them into Strawberry Macaron Ice Cream, transforming delicate cookies into colorful bursts of texture and flavor. The Espresso Martini Cake Ice Cream draws inspiration from one of Ellie’s signature cakes, an indulgent dessert that frequently appears on seasonal and holiday menus. Another favorite, Honey Caramel, was designed as a staple, amplifying the floral sweetness that inspired the collection’s name.

The Honey Cups also carry a charitable mission. In honor of Honey, Ellie’s donates $1 from every cup sold to Ross Mill Farm in Pennsylvania, a nationally recognized sanctuary dedicated to rescuing and rehoming surrendered pigs while providing education, veterinary consultation, and lifelong care.” Their love and devotion to pigs is truly a gem,” Slattery says.

Most of all, the Ellie’s team loves witnessing people’s reactions. “Watching guests’ eyes light up when we hand them a Honey Cup has been one of the best parts,” Slattery says. “It sparks memories, starts conversations, and reminds people that sometimes the simplest desserts leave the biggest impression.” 250 Westminster Street, ElliesProv.com