Andy’s Frozen Custard

It’s hot. I mean, it’s the kind of hot that hurts your feelings. Like you filled your clothes with hot soup and are walking around in them. What in the wide, wide world of sports are you going to do about that?

The answer I came up with was to go to Andy’s Frozen Custard on 2262 Memorial Blvd Murfreesboro, TN.

Twinkle, twinkle, little cone…

I have not had a lot of experience with frozen custard in the past, so I don’t have a good basis of comparison, but I can tell you whether or not I liked it. Let’s put on our snow shoes and make tracks to the land of frozen fun.

First Impression:

You simply can’t miss this place from the road. Its incredibly lit up. Like frozen custard Christmas. Signage is seen from a good distance off, and it has that old school 50’s look to it. This part of Memorial Blvd. can be VERY busy at times, so if you are heading there and can make a right turn in, you’re golden. If you’re making a left turn in, it can be frustrating. Same goes when leaving. Also, the parking lot is narrow, weirdly shaped, and pretty small.

Crusin’…on a Friday afternoon…
Bright lights, big custard…


There’s only one point of access, in or out.
The drive thru goes all the way around the parking lot, and stayed very busy.
The vast majority of parking is in the rear.
May I have your order please?

It also has to share space with the drive-thru lane, which was super busy. Seating is also at a premium here. There’s NO inside seating. Outside seating is limited to a couple of benches.


The Missus stares deeply into her custard. What does she see?

Summer evenings out for a drive with the family. Stopping at the local ice cream and burger place for a cool treat from mom and dad. Cicadas singing in the trees. The look and feel of Andy’s is reminiscent of childhood for me. The neon, the glass, the walk up counter…like I have said so many times before, when people eat out…they are often eating memories. That’s what Andy’s feels like to me. 70’s music playing over the speakers, people standing around smiling and talking about their day, mingling and asking each other about their respective desserts. The energy of the place was very positive. Maybe it was the collective sugar buzz.

Who is this crow and what does he want?
People mingling and talking instead of being sectioned off in both or tables.


The shades are down in this pic, but on the left side you can watch them make the custard thru the window.


You have two choices: 1) go thru the drive-thru window or walk up to the counter window. We wanted the chance to look inside the kitchen, talk to some people, and be able to take our time analyzing the menu. The young lady taking our order was courteous and friendly with a nice smile, but I could kind of feel she had been there a while. That kind of exhausted but still glad to be there demeanor. And that’s a good thing. We placed our orders and our name was called promptly. There was a misunderstanding with my order, and it was fixed quickly and we were told to keep the mistake. Very professional.

Super friendly and showed hustle.
The secret formula must be back there…
When the machines rise up and take over, this is how they will be fueled.




There’s a debate in some circles about how healthy custard and yogurt are vs. ice cream. I don’t have that answer. I can tell you custard is higher in protein, but my main concern is always SUGAR. According to this site a 4 oz. portion of Andy’s vanilla frozen custard has 17 g of sugar. For the average person, that’s not too bad actually. For me, that’s a lot of sugar. So, I have to be careful how much I eat and what I’ve had to eat before and after Andy’s.

Let’s take a look at what we got.

So hot outside, it started melting immediately.

I got a simple small cone of chocolate. No extra toppings. As I mentioned previously, I don’t have a lot of experience with this particular dessert. I am heavily influenced by texture however, and this was dreamy creamy. Very smooth, no lumps or air pockets. The cone was the old school kind I had when I was a kid and for me that’s good eating. I thoroughly enjoyed this, simple and delicious.


The Missus ordered one of their specialty treats, the Rico Suave Jackhammer.

What’s a jackhammer you ask?

This treat comes in a cup, and has a topping of some sort filled in the center of the custard depending on the specialty chosen.

The Rico Suave is chocolate or vanilla custard blended with roasted pecans, Oreos(tm),  and…get this…a center of warm hot fudge. Rich and creamy just like the name says.

There’s quite a bit of choice on this menu. Far more than I can write about in one sitting. You can check out the full menu on their web site here

A large menu board that several people can see at once is in the open area near the benches


My views on this are rather limited this time, as there is no indoor seating and the view of the kitchen is somewhat challenged by the interior layout. But the devil is in the details, and the outside is a good indicator of the habits inside. The parking lot was clean, the landscaping free of debris, and the numerous windows smudgeless. A place like this that sells things that melt in disposable service items you kind of expect to be somewhat messy. I didn’t see anything that stood out as egregious or unnecessary. Well done.

Final Thoughts:

Key Lime Pie? Oh my!

Cool treats that are fun to eat. It was a great visit, and I’m pretty sure I would eat frozen custard over ice cream just about any day. Not that I am eating a lot of ice cream anymore. Nostalgic feel, fairly priced, great service, and plenty of choices. They even have limited specials!

My only wish was that it were easier to get in and out of and had more parking and seating for how busy they were. I can see another one of these opening soon.

You want peace signs, I’ll give you peace signs! HHH’s rating system is now graphically empowered! Check out below for how many tie dyed peace signs I give Andy’s Frozen Custard!

Remember, when its hot outside its cool to…

Make lunch, not war! Dig it!

The Hungry, Hungry Hippie Rating

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My name is Bobby Turman, Jr. I spent over 35 years in the food and hospitality industry doing everything from management, corporate trainer, wedding coordinator, catering, event organizer…well, really just a little bit of everything.


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