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The Baked Bear
Ice Cream Parlor$$$$
Downtown Austin, Austin
31 Photos
Carlos M.
October 29, 2023
Spencer
September 18, 2022
Spencer
September 18, 2022
Jonatan P.
July 19, 2022
Tim S.
May 27, 2022
Reese W.
May 16, 2022
Tim S.
March 17, 2022
Brad K.
November 4, 2021
Victoria H.
August 29, 2021
Yian
March 6, 2021
Haley L.
October 12, 2020
Haley L.
October 12, 2020
Kerra L.
September 10, 2020
Ambar
October 4, 2019
Ambar
October 4, 2019
Rick S.
September 6, 2019
Wondering how to bear the heat? Visit the Bear! Try a seasonal ice cream flavor pressed between two freshly baked sea salt peanut butter cookies and add a topping for even more gooey goodness!
Diana B.
August 21, 2019
Paige M.
May 6, 2019
Carlos M.
April 21, 2019
Brittany
October 10, 2018
Alan C.
September 3, 2018
Carlos M.
July 25, 2018
Chris A.
June 10, 2018
Autumn Y.
May 27, 2018
Tim S.
May 21, 2018
Tim
May 18, 2018
Jonathan L.
May 14, 2018
Elizabeth B.
May 13, 2018
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Likely open (See when people check in)
People tend to check in during these times:
- Today
- 1:00 PM–2:00 PM
- 5:00 PM–11:00 PM
- Wed
- 7:00 PM–10:00 PM
- Thu
- 4:00 PM–11:00 PM
- Fri
- 1:00 PM–Midnight
- Sat
- 1:00 PM–11:00 PM
- Sun
- Noon–11:00 PM
- Mon
- 4:00 PM–10:00 PM
(512) 300-0167
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- 8.5
"I had the goat cheese thyme and honey scoop on a waffle cone. 😋"
Jenn 🌺 S - 7.5
"Red velvet cones are to die for! I had the cold brew caramel as well as the mint chocolate chip, 10/10 recommend."
Logan Sullivan - 8.3
"I absolutely LOVE JENI'S! Favorite ice cream place ever and the special summer buttermilk strawberry flavor is one of the best ice creams I've ever had <3"
Pedro T
Places people like to go after The Baked Bear
- 9.1
"Best grab n go salad is the Five Spice Asian Chicken Salad. The balsamic AND lemon pepper chicken are both so delicious. Stay away from the cookies, they’re addicting."
Jarred Gammon - 9.0
"One of the best coffee spots in Austin. Very friendly staff and great place to chill with a friend or get some work done."
Geoff Reinhardt - 9.1
"Tasty bowls and cocktails. Eco friendly, sustainable food sourcing."
Bogdan Vygovsky
