Though positioning yourself in front of the open freezer has temporarily solved your perspiration problem, you can’t stand there forever. Brave the humidity for these cool confections.
Chef David Guas at Bayou Bakery, Coffee Bar and Eatery, is turning out New Orleans-style Sno-Balls, refreshing and addictive boxes of flavored ice topped with condensed milk. Pick from flavors like wedding cake, dreamsicle, raspberry, hurricane (with rum), and the DailyCandy special, nectar (with sweet syrup from down South).
Recently opened Georgetown confectioner Fleurir Hand Grown Chocolates serves house-made fudgesicles in banana, mint, and lavender shiraz.
Race to Citronelle’s terrace for Michel Richard’s Rubber Ducky dessert, a pineapple sorbet-stuffed meringue in the shape of a mini quacker that rests in a bath of coconut foam.
Snag a pint of Lost Boys gelato, which can be special-ordered at Coppi’s Organic Restaurant. Boutique owner Kelly Muccio crumbles her baked goods (triple chocolate brownies, peanut butter blondies) into gelato that’s been churned by the restaurant’s Carlos Amaya. Ask for the DailyCandy-inspired Knucklebiter: toffee and dark chocolate-covered cashews swirled into vanilla.
Get boozy at Againn with a Guinness float loaded with four scoops of vanilla bean or stout ice cream. Or just go for a plain, old-fashioned vanilla cream soda with oatmeal ice cream.
Continue the merrymaking at Cafe Saint-Ex, where poptails (champagne, St-Germain, and lemon) are frozen and served in plastic wrappers — just like the treats from the ice cream truck.
Photo: Aimée Rathlé / Courtesy of Bayou Bakery, Coffee Bar and Eatery