Super Scoops
Next next gen, renaissance-worthy—whatever you want to call it—we’re living in the golden age of ice cream. From hyper-local seasonal flavors to dairy-free nut-milk bases, these are the best ice creams to eat now.
Pickled Strawberry Banana Natto Bread
Yes, it's a lot going on, but it's delicious and umami-packed. Salt & Straw, Portland
Fresh Mint Chip
Goodbye neon-green. Fresh herbs mean that only the flavor is vibrant. Sweet Rose Creamery, Santa Monica
Organic Chai Latte
Sweet Indian spices make this taste like the coldest, creamiest, most perfectly flavored chai ever. Straus Creamery, Petaluma, CA
Dairy-Free Dark Chocolate
Bittersweet chocolate lays the groundwork for a super-smooth, creamy texture. Sweet Rose Creamery, Santa Monica
Puesto Sweet Corn, Strawberry & Cookie
White-chocolate cookie chunks pair well with berries and corn. Humphry Slocombe, Berkeley
Strawberry Rose
Rose triple-yolk ice cream, strawberry sorbet and jam, and macaron pieces. Ginger Elizabeth Chocolates, San Francisco
Organic Vanilla Fudge Swirl Ice Cream
Swirls of thick chocolate fudge mixed with classic sweet cream. Straus Creamery, Petaluma, CA
Sweet Cherry Amaretto
A coconut-milk ice cream with whirls of cherries and a hint of almond flavor. Coconut Bliss, Eugene, OR
Oregon Wasabi & Raspberry Sorbet
Freshly grated wasabi adds just the right amount of heat. Salt & Straw, Portland
Honey & Cornbread Cookies
Central Coast wildflower honey and sweet-salty cornbread cookies. McConnell’s, Santa Barbara
Milk & Cookie Crumbs
Chocolate cookie ice cream with a chocolate cookie-crumb swirl. Coolhaus, Culver City, CA
Marshmallow Stardust
Marshmallow fluff, rainbow sprinkles, and raspberries in a thick coconut-milk foundation. NadaMoo!, Austin, TX