Dickey's Frozen Custard
Find another place
Dickey’s Frozen Custard Ice cream shop in Bethany Beach
110 Boardwalk, Bethany Beach, DE 19930
Monday: 11AM-10PM | Tuesday: 11AM-10PM | Wednesday: 11AM-10PM | Thursday: 11AM-10PM | Friday: 11AM-10PM | Saturday: 11AM-10PM | Sunday: 11AM-8PM
America/New_York time zone
4.5 average rating from 40 reviews for Dickey’s Frozen Custard
Related Posts
Loading...
No Records Found
Sorry, no records were found. Please adjust your search criteria and try again.
Maps failed to load
Sorry, unable to load the Maps API.
Business Name: Dickey's Frozen Custard
Address: 110 Boardwalk
Bethany Beach
Delaware
19930
US
Bethany Beach
Delaware
19930
US
Salmon with Creamy Herb Sauce and Roasted Vegetables
Flaky salmon, tender-crisp roasted vegetables, and a bright creamy herb sauce make this an easy, weeknight-friendly dinner.Roasted Mediterranean Veggie Platter with Two Easy Dips
A sheet-pan roasted veggie platter with golden edges plus two crowd-friendly dips—cool herby yogurt and smoky red pepper for scooping.Classic Hamburger Recipe
Print Recipe 🖨 Save Recipe PDF 📄The classic hamburger is a beloved American dish that can be customized with a...Juicy Pan-Seared Meat Patties with Creamy Herb Mashed Potatoes and Quick Pan Gravy
Pan-seared, juicy meat patties served over creamy mashed potatoes with fresh herbs and a simple pan gravy—plus a bright side salad.Baked Artichoke Squares Recipe
Preheat oven to 350ºF. Spray a 13x9-inch baking pan with Crisco No Stick Cooking Spray; set aside.
For Filling, heat Crisco Oil in medium skillet. Add mushrooms, celery and garlic. Sauté until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add Cheddar cheese, Monterey Jack cheese and eggs. Mix well. Set aside.
For pastry, combine flour and salt in medium mixing bowl. Blend Crisco Oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the side of the prepared pan.
Spread cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.Rustic Antipasto Platter with Stuffed Peppers, Olives, and d Meats
Warm herby stuffed red peppers plus briny olives and sliced d meats—assembled buffet-style for an easy, make-ahead antipasto platter.Colombian-Style Asado-Inspired Mixed Grill with Sausages and Vegetables
Grill steak, pork sausages, peppers, and zucchini for a flexible asado-inspired supper, with clear thermometer targets and easy serving ideas.One Pot Pork And Veggie Saut Recipes
Print Recipe 🖨 Save Recipe PDF 📄Discover how these flavorsome ‘One-Pot Pork and Veggie Sauté Recipes’ can elevate your culinary...Simple Olive & Bread Snack Plate (With a Fast Garlic-Olive Oil Drizzle)
A no-cook antipasto-style snack plate: chilled green olives, sliced bread, and a quick garlic-olive oil drizzle for big flavor in minutes.Skillet Brussels Sprouts with Lemon Butter
Brown the cut sides first, briefly steam the centers, then finish with butter and lemon. This small-batch autumn side gives you tender Brussels sprouts with browned edges while leaving the oven free.Company Hash Recipe
Cut hash into 4 equal slices. Place hash slices on a broiler rack; brush tops with 1-1/2 teaspoons melted Crisco.
Broil 3 inches from heat for 5 minutes or until browned. Turn and spread tops thinly with a mixture of horseradish and mustard. Broil for 3 minutes.
Remove from broiler. Cut tomato into 4 equal slices. Place 1 tomato slice on each hash slice. Brush tomato slices with remaining 1-1/2 teaspoons melted Crisco. Sprinkle with salt, pepper, and cheese.
Broil for 1 to 2 minutes or until cheese is melted.Seeded & Plain Breakfast Bread Rolls (Basket-Ready)
Soft, lightly enriched rolls made from one dough—divide for plain and seeded tops. Perfect for brunch boards, sandwiches, and quick reheating.










