Milwaukee is the Custard Capital of the United States. Read on for the places you must visit to try Milwaukee frozen custard.

In 1938 Gilles Frozen Custard burst onto Milwaukee’s food scene, offering a thick, creamy treat. The classic diner served burgers, hotdogs, fries, and more, but it was Gilles’ handmade custard that really drew people in. Custard’s popularity spread, and Leon’s Frozen Custard opened in 1942. Eight years later, Milwaukee welcomed the first location of Kopp’s Frozen Custard™.

It’s no wonder this Midwestern city has become the unofficial ‘Custard Capital of the United States.’ But what, exactly, is custard?

Milk and egg mixtures thickened by heat have been part of European cuisine since at least the time of Ancient Rome. Ice cream and custard both incorporate milk or cream and sugar. However, there’s less air churned into the custard, resulting in a dense texture that more closely resembles pudding. In addition, today’s custard must feature 1.4 percent egg yolk (yolks in frozen custard must currently be pasteurized too).

Rich, decadent custard fills a massive cone at Kopp’s. Photo courtesy of Visit Milwaukee

Legend has it that Thomas Jefferson recorded America’s first ice cream recipe. But the yolks that also appeared in Jefferson’s ice cream likely emulated desserts he had enjoyed while serving as a French diplomat. 

Milwaukee celebrates frozen custard every May 3rd on National Chocolate Custard Day, but really, it’s always a good time for this frosty treat. Put these iconic outposts on your must-try list the next time you visit. We’ve listed several favorites, from the oldest to the most recently opened.

Gilles Frozen Custard

Eighty-five years after it opened, the legendary Gilles Frozen Custard is still going strong inside a renovated vintage building. During a late morning summer visit, a Gilles employee greeted our group in the parking lot. He carried a baking tray full of individual cups. Thick dark fudge interspersed with layers of rich, creamy custard and a large maraschino cherry sat on top. It was the perfect antidote to steamy temperatures.

Small custard-based sundaes awaited us in the Gilles parking lot. Photo by Lisa Waterman Gray

This is one of many custard options at Gilles. In fact, this Milwaukee frozen custard destination offers so many choices there’s even a Flavor of the Day Calendar for each month on the website.

Think Butter Pecan or Chocolate Almond custard with just the right amount of nut crunch; pink Strawberry custard full of sweet-tart fruit bits; creamy, decadent Chocolate Cheesecake flavored custard; or candy-dotted Snickers and M&M custards. For a complete throw-back diner meal, add a classic BLT sandwich and some cheese curds, another Wisconsin staple.

Gilles has been a legendary frozen custard outpost for decades. Photo by Lisa Waterman Gray

Leon’s Frozen Custard

During our daytime visit, long fluorescent lights and loads of neon glow on the exterior of Leon’s Frozen Custard. Even in the heart of Milwaukee’s sometimes brutal winter weather, this classic, family-owned drive-in restaurant serves up their cold, creamy custard. On hot and humid summer nights, hungry customers crowding the parking lot create scenes reminiscent of Happy Days.

Loved the old-school sign outside of Leon’s Frozen Custard. Photo by Lisa Waterman Gray

Made fresh daily, Leon’s custard flavors include Strawberry, Raspberry, Mint, Maple Walnut, Cinnamon, and the recently added Blue Moon. Tall towers of custard top stars-and-stripes-wrapped crunchy cones, dripping down the sides as they slowly melt.

Leon’s custard cones. Photo by Steven Schneider

More creamy treats include regular, jumbo, and X-Tra Heavy shakes in 15 different flavors. Order an old-fashioned cream soda or a custard sundae with an enormous array of toppings.

Leon’s sundae. Photo by Steven Schneider

There are only three options if you must eat a ‘sandwich’ to accompany your custard. Order a hot dog, a hot dog with chili, or a ‘Spanish Hamburger.’ It has been described as being similar to a Sloppy Joe.

Kopp’s Frozen Custard™

Before visiting one of three Kopp’s Frozen Custard™ restaurant locations, check out the monthly Flavor Preview on the website. This was the first local custard outpost to create a constantly changing menu of flavors alongside vanilla and chocolate. Founder Elsa Kopp began experimenting with more exotic custard recipes around 1960—a decade after her first restaurant opened.

In February 2023, the Kopp’s Flavor Preview included Blueberry Cheesecake, Tiramisu, and Reese’s Peanut Butter Kupps. Raspberry swirls punctuated Peach Melba. The Cupcake featured yellow cake pieces, fudge drizzles, and mini rainbow chips swirled into the vanilla custard. And Chocolate Lover’s Banana Split was the featured custard-rich sundae of the month.

This massive banana split (without chocolate) features frozen custard rather than ice cream. Photo courtesy of Visit Milwaukee

For a side of nostalgia, visit Kopp’s Frozen Custard in Greenfield. Busy employees behind the brushed metal counter sport old-school ‘soda jerk’ hats. Looking for something more than just custard? Jumbo burgers and fabulous onion rings are other customer favorites at Kopp’s.

Kopp’s custard is only one piece of nostalgia for customers. Photo courtesy of Visit Milwaukee

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Milwaukee Custard Tours 

If you would rather not drive while seeking out these frozen custard purveyors, book a narrated bus trip through Milwaukee Food Tours. The Burger & Custard Capital of the World Tour runs up to 2 ½ hours long. Your guide will provide plenty of custard trivia as you visit several historic custard destinations and enjoy a burger and fries along the way. Or take a Custard Capital of the World Virtual Tour anytime via your computer. This live, interactive, one-hour workshop features highlights from Milwaukee Frozen Custard by authors and editors Kathleen McCann and Robert Tanzilo. When planning your next culinary trip to Milwaukee, Wisconsin, or elsewhere in the Midwest, let Wander With Wonder be your guide.

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Milwaukee Frozen Custard: A Sweet Tradition Since the Early 1900s