Are you screaming yet?
The Silverlake spot collaborates with local purveyors (right now, Coolhaus) to make delectable, small-batch flavors. The menu changes seasonally, and summer’s got white and yellow nectarine, peach, and apricot. In terms of funky gelato, buttered brown sugar with candied bacon or chevre with a fig or sour cherry swirl should get you started.
Stop by one of the family-run locales for some conversation along with your treat. Kick back with the paper and chat up the neighbors near the indoor water fountain as you dig into one of 24 rotating flavors (honey fig mascarpone, panna cotta, salted caramel). Add caffeine to the sugar rush with a cup of freshly roasted beans, care of Sonoma County’s Ecco Cafe.
Sweet Rose Creamery
Zoe Nathan and Josh Loeb have all our vices covered. Everything is made on-site, using local ingredients (milk and cream from Clover Organic Farms) with the utmost care and authority. Order the pavlova — a meringue shell filled with berry coulis, almonds, and whipped cream. Or get iced with the watermelon granita, which melts perfectly over vanilla ice cream.
Not loving the lactose? The Echo Park savior satisfies with 25 nondairy ice cream flavors made with a cashew and coconut base. Get wild with Aztec chili cinnamon coffee, curry carrot raisin, or orange cream with peppermint chocolate fudge. Craving something less melty? Mow down cookies, pies, and brownies — everything is organic, vegan, and raw.
Now this is a drumstick: vanilla bean ice cream in a sugar cone, dipped in butterscotch, and covered in peanut butter crumbles. Once you’ve digested that (!), try its take on the classics, such as the chocolate sundae with gooey choco chip cookies, coconut ice cream, and chocolate sauce. We also dig the citrus vanilla float.
Photo: rachellake / Flickr
Quick, before your brain freezes: Try ten scoops of unusual ice cream flavors.
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