Murphy's is the ice cream parlour on Strand Street that has built a small empire on small batch, Kerry-milk ice cream — including a famously good sea salt and a Dingle Gin sorbet. Two brothers, Kieran and Sean Murphy, opened it in 2000 and the company now has shops across Ireland, but the original Dingle outlet remains the best one to visit: the ice cream is churned on site each morning and there is usually an experimental flavour on the rotation.
The shop is small and gets queues out the door in summer — particularly after dinner. The Dingle Gin sorbet and the Brown Bread ice cream are the two to try first. Open daily in season; reduced hours in winter.