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Whit's Frozen Custard of Rock Hill

4.9

About this business

Whit's Frozen Custard serves freshly made frozen custard daily! We feature four main custard flavors made fresh: vanilla, chocolate, a daily flavor, and a weekly flavor! You can create your own unique flavor in our famous Whitser, by selecting your favorite toppings and blending them together. We also have milkshakes, sundaes, custard cakes, Whittie sandwiches, and more! Stop by a try our famous coney dogs or a hot panini sandwich. 

Location details

145 E White St Suite 102, Rock Hill, SC 29730, Rock Hill, SC, 29730, United States

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WeekdayScheduleStatus
Mon11:00 a.m. to 8:30 p.m.
Tue11:00 a.m. to 8:30 p.m.
Wed11:00 a.m. to 8:30 p.m.
Thu11:00 a.m. to 8:30 p.m.
Fri11:00 a.m. to 9:00 p.m.
Sat11:00 a.m. to 9:00 p.m.
Sun11:00 a.m. to 8:30 p.m.
4.979 reviews
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Sheri Hutchess's profile image
Sheri Hutchess 
on Google
a week ago

Very sad there are no fat free flavors and only one sugar free option in a small cup in the freezer case. I really wanted a healthy shake or malt after a great workout where i need to be careful with calories, sugar, and fat. So I went somewhere else for a healthy smoothie. The girl behind the counter couldn't make me a malt/shake with what was in the take home freezer. 

Katrina Hong's profile image
Katrina Hong 
on Google
a week ago

Delicious and friendly customer service 

gena rainey's profile image
gena rainey 
on Google
a week ago

This is by far the best frozen custard I have ever had! Talk about setting a high bar for ice cream - I’ve been converted! Frozen custard from now on!!! 

Lanie Hines's profile image
Lanie Hines 
on Google
2 weeks ago
Lanie's profile image
Lanie 
on Google
2 weeks ago

Great service! 

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Frequently asked questions about Whit's Frozen Custard of Rock Hill

How is Whit's Frozen Custard of Rock Hill rated?

Whit's Frozen Custard of Rock Hill has a 4.9 star rating with 79 reviews. 

When is Whit's Frozen Custard of Rock Hill open?

Whit's Frozen Custard of Rock Hill is closed now. It will open at 11:00 a.m. 

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