Life Is Sweet
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Holetown Chattel Village, HoletownOpen:
Monday: 10:30 AM – 6:00 PM
Tuesday: 10:30 AM – 9:00 PM
Wednesday: 10:30 AM – 6:00 PM
Thursday: 10:30 AM – 9:00 PM
Friday: 10:30 AM – 6:00 PM
Saturday: 10:30 AM – 6:00 PM
Sunday: 10:30 AM – 7:00 PM
Reviews
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6 months ago
Cute little spot with great staff and service! We arrived one night right at closing, and they still served us with a smile and positive attitude even while they were wrapping up for the night. Had the rum & raisin ice cream in waffle cones. Much better than the spot in the mall nextdoor in my opinion.
by Cedric Chen
7 months ago
Very nice quiet ice cream parlor. The service was great, the two ladies were very nice and helpful.
The ice cream was great. Nice place to take the kids as well.
by Jabarie Roach
10 months ago
Service was slightly less friendly as we get used to in Barbados, nevertheless was all right. We had a bubble tea that had millions of great fresh bubbles in it and a strawberry cheesecake rolled ice cream which in reality one piece (!) of frozen strawberry, a small half of a cheesecake slice and some thick milk cream, worked together on a frosty plate into an ice cream like texture, flattened and rolled-up (hence the name) I was watching how it was done, great idea, but for 28 dollars quite a tourist trap (and I fell into it). The little hut is nicely decorated, the toilet however had a sticky floor (yuck!) and no soap.
by Farkas Rita
a year ago
Their homemade Earl Grey rolled ice cream was delicious. Creamy but not overwhelmingly sweet. Also had their mango bubble tea with homemade tapioca beads. Not too sweet and the beads were especially nice. The girls working there were very enthusiastic in explaining to us the different options on the menu. Would recommend especially if you've never had rolled ice cream before.
by Taha Zaidi
8 months ago
Had the afternoon tea today, everything was perfect. The ambience, the service and the food, don't talk about the food absolutely delicious, and the tea well I drank a lot of it delightful.
by Lisa Parris
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