Ice Cream restaurants in North America
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A
Gelateria Naia
Chinatown and North Beach cross-pollinate with creamy concoctions that improve on the ordinary, elevating the usual Chinese green tea or Italian pistachio ice cream options to a decadent choice of Kyoto maccha tea or locally roasted California pistachio gelato. Local, seasonal flavors and constant experimentation introduce entirely new sorbet and gelato obsessions with flavors ranging from white peach to black sesame.
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Tutto Gelato
There’s a reason people line up halfway out the door at all hours for Tutto Gelato. The creamy, rich, homemade ice cream here is simply too good to pass up. Over two dozen varieties of the Italian-style gelato and nine different sorbets (plus four soy-based varieties for the vegan crowd) vie for attention behind the glass counters. Top picks include fraise des champs (wild strawberries), passion fruit, pistachio, Bacio (milk chocolate and hazelnut) and green tea. Young, efficient staff move things along quickly.
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C
Mitchell’s Ice Cream
An otherwise nondescript Mission block is thronged with grinning grown-ups and kids doing happy dances as they make their Mitchell’s selections: will it be a classic like Kahlua mocha cream or the toasted almond-peanut-butter indulgence, or a tropical flavor like macapuno (a coconut variation) or mango? The avocado and purple yam are acquired tastes, but aficionados claim they’re hard to shake – and hard to find anywhere but here.
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Molly Moon’s
The lines out the door start to make sense once you get your first taste of Molly Moon’s salted caramel ice cream. The boutique creamery gets its ingredients locally, including hormone-free dairy from Washington cows, and specializes in improbably brilliant flavors like garlic, cardamom and strawberry balsamic, as well as old reliables like chocolate and vanilla. The original location is in Wallingford.
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D
Angelo Brocato
When an ice-cream parlor passes the 100-year mark, you gotta just step back and say, ‘Alright. Clearly, they’re doing something right.’ This is the oldest ice-cream shop in New Orleans, and we’d come for the beautiful copper espresso machine alone, but then there’s the marble-top counter, silky gelatos, perfect cannoli, crispy biscotti and irreplaceable sense of history. Molto bene.
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E
Swensen’s
Bite into your ice-cream cone, and you’ll get instant brain-freeze and a hit of nostalgia besides. Oooh-ouch, that peppermint stick really takes you back, doesn’t it? The 16-ounce root beer floats are the 1950s version of Prozac, but the classic hot fudge sundae is pure serotonin with sprinkles on top.
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F
Le Bilboquet
A legendary institution in Montréal, Le Bilboquet whips up highly addictive homemade ice cream and refreshing sorbets. On warm summer nights (and even on chilly evenings), long lines snake out the door. Although there’s no seating inside, there are a couple of sidewalk tables, and some lovely little parks nearby.
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G
Au Festin de Babette
This charming café with sidewalk terrace is famed for its homemade ice cream. The supremely satisfying crème glacée molle à l’ancienne is chocolate or vanilla ice cream blended on the spot with fresh mango, blueberries, raspberries, lychee, kiwi and other fruits.
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Gelateria Parmalat
It’s hot. You’ve been walking all day. You need ice scream, stat. Why hello tamarind-and-passionfruit homemade gelato! This is an excellent spot for creamy, pillowy waves of European-style frozen goodness, and based on the crowds, it’s the acknowledged favorite ice cream on South Beach.
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Humphry Slocombe
Indie-rock ice cream may permanently spoil you for Top 40 flavors: once balsamic-vinegar caramel and olive oil have rocked your tastebuds, cookie dough seems so obvious, and ice cream sandwiches can’t compare for decadence to foie gras ice cream between ginger snaps.
reviewed
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J
Luv-It Frozen Custard
Open since 1973, Luv-It offers handmade custard concoctions that are creamier than ice cream. Flavors change daily, so you’ll be tempted to go back again, and again. Try a chocolate-dipped ‘Luv Stick’ bar, double-thick milkshake or superhero-sized sundae. Cash only.
reviewed
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Tepoznieves
A homegrown ice-cream emporium, Tepoznieves scoops some 100 heavenly flavors, including exotics such as cactus and pineapple-chili. It’s an obligatory stop and there are many imitators around town. There’s a second branch nearby.
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Blue Marble
Ice cream made from organic milk and fair-trade ingredients – plus amazing flavors like ginger and pumpkin – garners big points among the eco-conscious. Also available from a vendor on Governor’s Island in the summer.
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L
Nevería Roxy
The old-fashioned Roxy makes its own ice cream and sherbet on-site, including such tropical flavors as zapote (sapodilla) and guava. Another branch is at Avenida Tamaulipas 161 at Alfonso Reyes, close to metro Patriotismo.
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Gray’s Ice Cream
A rare traffic light marks Tiverton’s ‘Four Corners, ’ where you can stop at Gray’s Ice Cream for a coffee cabinet (milkshake with ice-cream), as beachgoers have been doing since 1923.
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Bailey’s
This old-time fave has scooped ice cream for generations of families, and is still the most popular gathering spot in the summer. There are more than 20 different flavors; feel free to mix and match, but the servings are huge!
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Herrell’s Ice Cream
Steve Herrell has been scooping out gourmet ice-cream since 1980. Some of the more unexpected concoctions are key lime, cardamom, Earl Grey and Twinkie, though he also serves coffee, chocolate and vanilla flavors.
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El Kiosko de Coyoacán
This obligatory weekend stop has homemade ice cream and popsicles in flavors ranging from mango with chili to tuna (cactus fruit).
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