Summer is back again and that can only mean one thing -- it's time to indulge in a whole lot of ice cream. Click through our list below to find the best spot in your city.
Fans of rainbows, unicorns and soft-serve rejoiced when this New York import opened its doors in the spring. And with amazing cones like the Salty Pimp (a chocolate-dipped vanilla cone with sea salt and dulce de leche) or the Mermaid (a sundae-fied version of Key lime pie, $6), it's a welcome addition to the Philly ice cream scene.
521 S. Broad St.; 267-886-8024
Seattle's most prolific donut maker has gotten into the ice cream biz, and the treat -- a salted caramel old-fashioned wearing a swirl of soft-serve -- has been such a hit at the Alki location, it's now also appearing at the flagship store Downtown. Go ahead and ask for extra sprinkles -- you know you want them.
2124 Fifth Ave.; 206-728-1966
Slinging scoops since early last year, this Capitol Hill parlor dispenses more than 20 flavors of ice cream, many of them centered around nostalgic cereals like Fruity Pebbles and Cinnamon Toast Crunch. Must-try orders include a double whammy of blueberry cheesecake and oatmeal cream pie, served in a double cone, or a dirty cookies and cream ice cream sandwich packed between cookies and cream Pop-Tarts.
1238 E. Colfax Ave.; 720-475-1853
ICDC in Los Angeles
Standing for "ice cream, donuts and coffee," the long-awaited teensy shop from Amy Knoll Fraser (BLD, Redbird) and her longtime friend, pastry chef Mariah Swan, finally debuted next to BLD along the ice cream corridor, aka Beverly Boulevard. Colored in sorbet orange, pink and saffron yellow, it's all grab-and-go, but there's a park a block away to enjoy it all. Choose any of Swan's artisanal, handmade ice creams, sorbets and sherbets in flavors like Guinness chip, pistachio and tangerine vanilla bean. Donuts are the same, fresh and sometimes warm, topped with salt-and-pepper caramel, curry-sugar or Mayan milk chocolate. The ICDC pulls it all together -- a gorgeous salted caramel donut, a scoop of ice cream (simple vanilla is best) and a shot of Vittoria espresso. It's like an affogato on steroids.
7450 1/2 Beverly Blvd.; 323-930-9744
Vendy Award-winning scoopers Paul Kim and Ken Lo have found a permanent home for their innovative ice cream: a sleek East Broadway shop decked out in black and white, plus a window that peers into their high-tech pasteurization room. They're slinging fan favorites like Three Little Pigs (salted caramel with bacon butter and bacon praline) and Nuts of Wrath (Marcona almond with grape Kool-Aid jam), with plans to introduce floats and ice cream sandwiches later this summer.
221 E. Broadway; 646-678-3687
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