The Wright Scoop is the ice cream side of Wright’s Dairy Farm, a family-run gem, with deep roots in the dairy and food industry, and a history dating back to the 1910s. Cate Kennedy guides the ice cream business. She is the food operations and marketing manager, a fifth-generation family member, and joined the business in 2015, driven by a lifelong passion for ice cream and sustainable agriculture.

In 2017, Wright’s expanded from bottled milk and pastries by offering ice cream at a pop-up shop at the dairy. Soon it expanded into a converted 1960’s Streamline Trailer ice cream shop at the dairy.  

Now with three locations: All the ice cream is made at Wright’s Creamery in Providence, and ice cream is scooped from 2 Streamline Trailers, one at the farm in North Smithfield, and another in Warren. Wright’s is a beloved staple for homemade ice cream enthusiasts and community members. Under Cate’s guidance, these charming ice cream venues are more than just a place to satisfy a sweet tooth; they're a hub of creativity and connection.  

Wright’s ice cream journey started with a simple mission: to craft unique, high-quality ice cream flavors, “Cow to cone” — from milking the cows, making the ice cream, and serving customers. As Cate reflected, “It was exciting to be making the ice cream and coming up with new flavors. But as I've gotten older, I really love the moments that it brings people together.” This philosophy is embodied in their off-season “Test Batch Club,” a 12-week winter subscription where members receive a brand-new pint each week and offer feedback, fostering a vibrant sense of community and collaboration.  

From farm to flavor

The shop’s flavor development process is meticulous and imaginative. Each year, Cate and her team brainstorm 16 to 20 concepts, conduct micro trials, and ultimately narrow it down to 12 flavors for the Test Batch Club. Through this process, Wright’s has explored themes like “wicked Rhode Island,”incorporating local elements into their creations. The 2026 Test Batch Club is titled “Scoop Fest 2026,” with a music-related theme. The most popular flavors will be revealed in the Spring at an actual Scoopfest featuring live bands.  

Despite the ever-evolving array of flavors, the classics are still top sellers. Cate noted, “Our top flavors are still the same top flavors that you would see if you looked at the top flavors of New England — coffee, chocolate, vanilla.” The creaminess and texture of the ice cream are paramount, just ask Cate’s mom, Ellen Puccetti. “If you want to judge someone’s ice cream, just have their vanilla,” Cate recalled her mother’s advice. Ellen, and her three siblings are fourth generation and the current owners of the business.  

Wright’s continues to push the boundaries with creations like the Toll House Cookie Pie ice cream and the build-your-own sundae choice, which Cate personally recommends. Her favorite: the Toll House ice cream sundae with hot fudge, walnuts, whipped cream, and brownie pieces.  

Wright’s is not just about ice cream; it’s about the experience: big servings, homemade toppings, and, at the Warren location, an ocean view. All the shops create opportunities for patrons to engage and enjoy the ice cream together.   

Wright’s serve ice cream in three locations: In Providence open year-round, in the Farm Fresh Building at 498 Kinsley Avenue, Providence, in North Smithfield open May to October, at 200 Woonsocket Hill Road, and in Warren open May to September at 335 Water Street.