After four years of running one of the hottest businesses in Purcellville, the owners of Monk’s BBQ are busy enjoying yet another success. This one is a bit colder, though.
Brian and Kirsten Jenkins opened their barbecue restaurant in 2014 and it has since become one of the culinary staples in not only the town, but also the entire Washington, DC, metropolitan area. Now the couple is trying their hands at making and selling another kind of food that people are passionate about—ice cream. Tipped Cow Creamery opened this spring upstairs of Monk’s in the 98-year-old former apple-packing warehouse. It now offers guests about a dozen flavors of ice cream, four sundae variations, Italian ice and the option to make their own when hosting a social.
“You just have to be very creative,” Brian Jenkins said. “It’s a labor of love.”
Year-round ice cream flavors include vanilla, coffee, fresh mint chocolate chip, cookies and cream, blackberry, butter brickle, strawberry, chocolate, sweet cream and cookie dough. Rotating flavors include blueberry muffin, banana pudding, lemon merengue, pistachio and nutter butter chocolate chunk. The creamery also serves strawberry lemonade Italian ice, banana splits and a classic, Neapolitan and peanut butter sundae.
One of the practices that the couple prides themselves on relates to the packing of the ice cream. To keep their product fresh and not expose it to the air for too long, they opt to pack the ice cream in one-gallon, as opposed to three-gallon, containers.
The Jenkins’ plans to open the ice cream shop began in October when they decided to capitalize on their success in selling barbeque and start looking at ways to increase revenues even more. Understanding that customers love ice cream about as much as they do barbecue, they attended a $1,000 ice cream boot camp in Florida to learn the ins and outs of the trade.
“I’m always thinking down the line,” Brian Jenkins said. “It’s really valuable.”
The couples’ creamery business finally fell into place when they realized that their closest competition would be Rocky Point Creamery in Point of Rocks, MD, and Great Falls Creamery in Fairfax County. When the 1,800-square-foot upstairs space opened up, the Jenkins pounced on the opportunity to set up shop and get to work.
He said that the building’s location is more opportune than others in the community, noting that its lot on the edge of town allows for more live outdoor entertainment.
“You can’t pull that off in a downtown location,” Jenkins said. “I like the look and the feel.”
Before diving into the restaurant business, Jenkins worked for 13 years as the director of research for Visit Loudoun. About a decade into his role there, he began selling barbecue as a vendor at breweries around the area. A few years later, Jenkins and his wife, who were both born and raised in Loudoun County, opened Monk’s BBQ.
“We just really enjoyed [making barbecue],” Jenkins said. “It kind of got into our blood at that point.”
Since 2014, Monk’s has expanded its outdoor seating area, opened a whiskey bar, has frequently been voted as one of the best barbecue restaurants in the region. “Business has been really good,” Jenkins said.
He now hopes that Tipped Cow Creamery will share similar success.
The creamery is open noon to 10 p.m. on Fridays and Saturdays and from noon to 9 p.m. Tuesdays through Thursdays and Sundays.