The Frosty Freeze | A Menifee County favorite reborn
The Frosty Freeze in Menifee County wasn’t just any old ice cream shop, Natashia Trimble says. Since 1964, it had been the community hangout spot—the place where “everyone circled on a weekend night.” More importantly, it’s where Natashia—who goes by Tash—met her husband, Jimmy, then a lineworker for Clark Energy.
After the old Frosty Freeze closed in 2009, Tash dreamed of reopening it someday. The dream came true in 2020, when she and Jimmy, who now serves as Clark Energy’s superintendent of operations, built a new facility on the old site. When the new Menifee Frosty Freeze opened, cars lined all the way around the building and into the street.
The restaurant is drive-thru or walk-up only, and the food is just as good as folks remembered: pizza, burgers, sandwiches, hotdogs with homemade chili, fries, onion rings, jalapeno poppers, coleslaw and more. There are also specialty sides, like the French Vegas Fries, loaded with onions, bacon, jalapeno, cheddar and mozzarella cheese, barbecue sauce and ranch. French Vegas, Tash explains, is an all-in-good-fun nickname for small-town Frenchburg. For dessert, customers can enjoy soft serve ice cream, sundaes, flurries and milkshakes in more than a dozen flavors.
Located at 1085 Main Street in Frenchburg, the Menifee Frosty Freeze is open Tuesday–Friday, 11 a.m.–8 p.m.; Saturday and Sunday, noon–8 p.m.; and closed on Monday. For more information, search Menifee Frosty Freeze on Facebook or call (606) 768-3121. Read more about the Menifee Frosty Freeze at KentuckyLiving.com.
Tash has a long-standing family connection to the Frosty Freeze. When she graduated from high school, her sister was the restaurant’s new owner. Tash started working at the Frosty Freeze, and it’s where she first saw Jimmy, an avid NASCAR fan who came in over his lunch break and asked her if the No. 3 on her sleeve was for Dale Earnhardt. Tash says she was shy and just said, “No, I don’t think so.” Later that year, they met again through a close family member and started dating. The rest is history, Tash says.
Tash was scheduled to work at the Frosty Freeze on June 23, 2001, when she went into labor 6 ½ weeks early. It was also the first weekend morning that Jimmy officially went on call for Clark Energy. Jimmy found someone to cover his shift, and Tash assumes someone covered hers—she had other things on her mind.
Tash and Jimmy’s son, Travis Trimble, recently turned 22 and helps out in the restaurant when he’s not busy with his job as a realtor. Tash manages the restaurant’s day-to-day operations, and Jimmy jokingly refers to himself as “head janitor.” Tash says starting a new business hasn’t been easy—“a few tears may have been shed”—but it’s been worth it.
“It takes a lot of hard work and dedication,” she says. “If anyone thinks restaurant work is easy, they clearly have never worked in one. But at the end of the day, it is ours, and something to be proud of.”
