Clancy’s Ice Cream Parlour is one of those ice creameries you don’t really see anymore. Its blast-to-the-past vibe is apparent with their unkempt retro styling of Irish decor. From the dusty and peeling shamrock wallpaper to the cold, barred windows, this place doesn’t seem too inviting and definitely shows its 30 years of age. And oddly enough, there were Asian-inspired trinkets like the Welcoming Cat that was overlooking the shop. Sure, the place isn’t well-maintained, but I have to admit: There’s a distinct charm about the shop’s mismatched decor, especially considering all the portraits plastered on the wall of the owner in his glorified army days. 
I managed to garner enough courage to step inside the shop despite its odd location and cold appearance. It was located next to a shifty 7-11 in the Manor in San Leandro. And to tell you the truth, I was pleasantly surprised by how inviting it felt inside as one of the workers eagerly guided me through their menu. Clancy’s offers a sweeping 36 flavors that meld traditional flavors with unique, international ones from orange sherbet to ube and macapuno. But when asked if they make their ice cream at the shop, the worker I spoke with brushed off the question.
On my first visit, I decided to go with my Filipino instincts and ordered a pint of ube and macapuno ice cream. The portions were huge to the point it couldn’t fit in a lid. I was impressed by the value of what you get, but the ice cream was standard fare. The ube and macapuno tasted like one of those Magnolia ice creams that come straight out of a container. The ice cream was rather chewy and firm than soft and silky as ice cream should be, but the flavors were on point.
On my second visit, I felt a little more adventurous and ordered the Clancy special. Their special is three behemoths of a scoop of mint chocolate chip, orange sherbet, and vanilla bean. The ice cream is then drizzled with chocoate fudge and a towering cap of whipped cream, chocolate sprinkles, and a marachino cherry. 
After devoruing spoonfuls of whipped cream and sprinkles, I felt that the flavors of ice cream didn’t compliment each other well when they were separated into layers inside a 32-ounce cup. The orange sherbet’s strong citrus flavor downplayed the soft flavors of the vanilla and mint chocolate chip.
The novelty of going to Clancy’s is still there, since its one of the very few locally owned ice cream shops in San Leandro with a 30-year track record under its belt. But with the look of the place and the standard quality of ice cream, Clancy’s seems to be too fixated in the past.
Chef In The House 