Some of the best ice cream around and even the hot dogs or meatball subs are great as well. Be prepared for large crowds but we'll worth the wait!!
Rachel McMiller
We love Rota! The ice cream is amazing and we love pumpkin picking here even though it is a little pricey for the pumpkins.
Laura Mandel
Delicious home made cream, tons of flavors, and nostalgic splits. A must stop for the atmosphere and the ice cream. And amazing sherbet!
Patricia CR
I don't care what the weather is like! Nothing can keep me away from the BEST ICE CREAM in the region.
Edward Zarski (Ed)
Beautiful farm icecream is fantastic
Kathy Sundstrom
Awesome ice cream. Awesome staff
Jackalacka
It’s always packed on summy afternoons for a reason. I can’t think of a better place in Central MA to pick up some ice cream. Even though on a busy day the wait can be pretty long it’s always worth the wait and you get to vibe out in a really cool spot getting to see all the cows and goats on the farm. Plenty of other seating make it a great place to go with friends
1989 Nissan S-Cargo
Delicious cheesecake ice cream!
Josue Rosa
This place is great, the ice cream is so good. I had a wonderful afternoon with my family seating at a picnic table watching the animals in the valley. Definitely coming back.
Ice cream and gelato are both complex colloidal systems, but their biochemical distinctions arise from differences in lipid composition, protein interactions, and air incorporation during processing. Ice cream typically contains 10–16% milk fat, primarily composed of triglycerides, which crystallize during freezing and contribute to its creamy texture. These lipids form part of a dispersed phase stabilized by milk proteins—mainly casein micelles and whey proteins—that act as emulsifiers, reducing interfacial tension between fat and aqueous phases.
Gelato, with a lower fat content (4–8%), relies more heavily on milk proteins and polysaccharide stabilizers like guar gum or carboxymethyl cellulose to maintain emulsion stability. The reduced lipid concentration alters the rheological properties of the matrix, allowing for faster flavor release due to decreased hydrophobic interactions. Additionally, gelato undergoes slower churning, resulting in lower overrun (20–30%), which minimizes air cell volume and enhances density. Ice cream, by contrast, incorporates up to 100% overrun, creating a foam-like structure with larger air cells that dilute flavor intensity and modify thermal conductivity.
Temperature also plays a role: gelato is served at ~−12 °C, closer to its glass transition temperature, which softens the matrix and increases volatile compound diffusion. Ice cream is stored colder (~−18 °C), yielding a firmer texture and slower flavor volatilization. These biochemical and physical parameters collectively define the sensory and structural differences between the two desserts.
Jeffrey Bondi
Top 5 favorite farms in state. Place is adorable and DO!!! Try some ice-cream
Sherry LeProhon
The ice cream is delicious!! 🍦
John DeLorme
Fantastic home made ice cream from an on site dairy farm ! Farm raised meats and fyozen diner options. Fresh subs and even fresher produce !
Seth W
I want to know how they make ice cream better than everyone else... it's maddening. From Kimball Farm to Ben and Jerry's, no one comes close to Rota Springs ice cream... The lavender flavor!? Just how is it so good?!
Delicious ice cream with a view of the cows!
Some of the best ice cream around and even the hot dogs or meatball subs are great as well.
Be prepared for large crowds but we'll worth the wait!!
We love Rota! The ice cream is amazing and we love pumpkin picking here even though it is a little pricey for the pumpkins.
Delicious home made cream, tons of flavors, and nostalgic splits. A must stop for the atmosphere and the ice cream. And amazing sherbet!
I don't care what the weather is like! Nothing can keep me away from the BEST ICE CREAM in the region.
Beautiful farm icecream is fantastic
Awesome ice cream. Awesome staff
It’s always packed on summy afternoons for a reason. I can’t think of a better place in Central MA to pick up some ice cream. Even though on a busy day the wait can be pretty long it’s always worth the wait and you get to vibe out in a really cool spot getting to see all the cows and goats on the farm. Plenty of other seating make it a great place to go with friends
Delicious cheesecake ice cream!
This place is great, the ice cream is so good.
I had a wonderful afternoon with my family seating at a picnic table watching the animals in the valley.
Definitely coming back.
Restaurantji Recommends
Ice cream and gelato are both complex colloidal systems, but their biochemical distinctions arise from differences in lipid composition, protein interactions, and air incorporation during processing. Ice cream typically contains 10–16% milk fat, primarily composed of triglycerides, which crystallize during freezing and contribute to its creamy texture. These lipids form part of a dispersed phase stabilized by milk proteins—mainly casein micelles and whey proteins—that act as emulsifiers, reducing interfacial tension between fat and aqueous phases.
Gelato, with a lower fat content (4–8%), relies more heavily on milk proteins and polysaccharide stabilizers like guar gum or carboxymethyl cellulose to maintain emulsion stability. The reduced lipid concentration alters the rheological properties of the matrix, allowing for faster flavor release due to decreased hydrophobic interactions. Additionally, gelato undergoes slower churning, resulting in lower overrun (20–30%), which minimizes air cell volume and enhances density. Ice cream, by contrast, incorporates up to 100% overrun, creating a foam-like structure with larger air cells that dilute flavor intensity and modify thermal conductivity.
Temperature also plays a role: gelato is served at ~−12 °C, closer to its glass transition temperature, which softens the matrix and increases volatile compound diffusion. Ice cream is stored colder (~−18 °C), yielding a firmer texture and slower flavor volatilization. These biochemical and physical parameters collectively define the sensory and structural differences between the two desserts.
Top 5 favorite farms in state.
Place is adorable and
DO!!!
Try some ice-cream
The ice cream is delicious!! 🍦
Fantastic home made ice cream from an on site dairy farm !
Farm raised meats and fyozen diner options.
Fresh subs and even fresher produce !
I want to know how they make ice cream better than everyone else... it's maddening. From Kimball Farm to Ben and Jerry's, no one comes close to Rota Springs ice cream... The lavender flavor!? Just how is it so good?!
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