We All Scream for Ice Cream

by Virginia Coyne

As temperatures rise, who can resist cooling off with a creamy, frozen dessert? Here’s a roundup of some of our favorite places – from locally-owned shops to international outposts – to grab a scoop this summer.

ICE CREAM JUBILEE | Navy Yard and Logan Circle

Lawyer and former Department of Homeland Security official- turned-ice-cream-maker Victoria Lai is constantly concocting new recipes, which she produces using a small batch technique with fresh cream and milk from local cows. Summer flavors include coffee and doughnuts, basil goat cheese, blueberry pie and Snickers snickerdoodle.

LADUREE | Georgetown and Union Station

This French pastry shop, which recently opened in Washington, is known for its world-famous macarons, but it also serves creamy ice cream and sorbets – with a macaron on top, of course. Ice cream flavors include coffee, pistachio and roasted coconut; the sorbets come in lemon, passion fruit and strawberry.

CLASS 520 | Bethesda and Rockville

Thai rolled ice cream is the hottest new trend in frozen desserts and Class 520, which claims to be the first Thai ice cream establishment in the state of Maryland, has not disappointed its curious clientele. To make flavors like the “Thai-Tanic” (Nilla Wafer, Thai tea and condensed milk) and “Green Super Giant” (matcha green tea, strawberries and Nutella), a milky substance is spread on a cold metal surface, then chilled and manipulated into rolls.

DOLCI GELATI | City Market at O, Takoma Park and Old Town Alexandria

Gianluigi Dellaccio’s artisanal gelato is hand-crafted daily using a traditional Italian technique. The former Galileo pastry chef incorporates local fruits in his desserts in the summer, and imports other ingredients like pistachios from Sicily and chocolate from Ecuador as he needs them. Unique flavors include orange saffron, kettle corn popcorn and olive oil.

 MILK BAR | CityCenterDC

When James Beard Award-winning chef and cookbook author Christina Tosi opened a local outpost of her national bakery, which is part of the Momofuku empire, lines immediately formed out the door for her legendary desserts and birthday cake. Tosi’s “B’day” soft-serve ice cream channels the aforementioned cake while the “Cereal Milk” and “Fruity Cereal Milk” flavors, made with salt, brown sugar and Cornflakes or Fruity Pebbles taste like – you guessed it – the milk at the bottom of your cereal bowl.

SUGAR FACTORY | Union Station and Pentagon City

If your sweet tooth is difficult to satisfy, try Sugar Factory’s topping-laden sundaes, “Insane” milkshakes (think Twinkies and cheesecake on top) and gourmet ice cream sandwiches like the “Strawberry Rainbow,” made with sugar cookies, strawberry ice cream and sprinkles.

This article appeared in the Summer 2017 issue of Washington Life Magazine. 

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