Milk's Macaron Ice Cream Sandwiches ($5)
The combination of fresh ice cream with chewy sweet macarons makes Milk worth the wait. The sandwiches come pre-made in the house favorite flavors: Thai ice tea, Cricket (mint-chip), and Salted Caramel, or you can get inspired and make your own custom combination from the variety of ice cream flavors and cookies. Sumptuous and filling, you'll have to make several return visits to try all the different takes.
Sweet Rose Creamery's Custom Sundae ($7.50)
This local and organic ice creamery makes marvels out of southern California's seasonal fruits. Hopefully this month's roasted apricot and buttermilk sherbet stays on the menu, but there's always the standby salted caramel which is lusciously sweet and salty at the same time. Pecan brittle, softly whipped cream, and a lacing of butterscotch caramel work in tandem for some perfect summer decadence in a cup.
Blockhead Shavery's Snow Cream ($3.75-$8)
A small original snow cream from Blockhead will run you $5 but it's worth it. Try the fresh mango and tender egg custard with condensed milk and coconut drizzle. The soft layers of shaved snow cream melts on your tongue. This refreshing and creamy dessert has Angelenos lining up on LA's hottest afternoons and then some.
Mateo's Ice Cream & Fruit Bars Paletas ($1.75)
The guava paleta at Mateo's comes chock full of fresh guava pieces, and the chili mango paleta is intensely spicy with a pinch of salt. If you like dulce de leche, try out Mateo's burnt milk (quemada leche) paleta, an intriguing change-up from a traditional flavor.
Mashti Malone's Herbal Snow and Orange Blossom Cone ($5)
The Persian ice cream and sorbets here offer delicate perfumed flavors that wouldn't be out of place in the hanging gardens of Babylon. The tangy herbal snow is a welcome icy treat dotted with basil seeds, and the orange blossom ice cream studded with pistachios was an intriguing new flavor combination.
Bulgarini Gelato Cafe's Sorbettos and Goat's Milk Gelato ($6-7.50)
Bulgarini captures the sweet intensity of summer fruit in his sorbettos. The zabaglione is another great choice, with the perfect balance of eggy custard punctuated with a smooth note of marsala.