In the heart of Westport, where Hix Bridge Road meets Route 88, Handy Hill Creamery has been serving up smiles since 1975. Co-owner Bethany Smith carries forward a family legacy that began when her father cleared a tree-filled lot and built the shop with his own hands.

“Making people smile — that’s what’s most satisfying,” said Bethany, whose mother’s childhood experience scooping ice cream at Lincoln Woods Farm Dairy and Ice Cream Parlor inspired the family venture. Bethany’s great uncle Horace churned ice cream at the dairy, and her mom, Beatrice, scooped it. So, now, when “You see kids running around squealing with happy joy, it makes us happy too,” she said.  

What started as a modest soft-serve stand has blossomed into an ice cream paradise, with an impressive selection of 75 hard ice cream flavors. Working with suppliers Gifford’s and Bliss, Handy Hill has cultivated a menu that balances classic favorites with innovative creations.

The creamery’s evolution reflects changing tastes and dietary needs. Beyond their three soft-serve flavors and four frozen yogurt options, they’ve expanded to include four dairy-free choices and four sugar-free selections. They also offer a dozen Italian Ice varieties.  

Handy Hill’s sundaes have become local legends. The Girl Scout sundae, Oreo blast, and the innovative fried dough sundae have earned a devoted following.  

In recent years, the creamery has embraced four-legged friends. Their dog-friendly woodsy outdoor seating area includes picnic tables where pups can enjoy specially made treats, like Goose’s Good Eats pup cups and Frosty Paws ice cream.  

First-time visitors are often struck by the impressive flavor board that greets them. “We want everyone who visits to find their perfect scoop,” Bethany explained, “whether that’s a classic vanilla or something more adventurous.” In addition to ice cream, Handy Hill also offers a full summertime menu, including chowder, clam cakes, lobster rolls, burgers, and hot dogs.   

Handy Hill is celebrating its 50th anniversary on Saturday, June 28, from 11 a.m. to 9:30 p.m.