Desert Date Goat Milk Frozen Yogurt
Victory Garden, New York
The shop uses goat’s milk to create frozen yogurt flavors with a tangier bite. Dates makeit overtly sweet—maybe to mask the goat-y funk—and impart a slightly grainy texture. It’s intense, though a touch of sweet orange balances it out.
Potato Champion’s Poutine
Salt & Straw, Portland, Ore.
A collaboration with the Potato Champion Food Truck, this one is like dipping french fries into a milk shake. Ribbons of caramel and savory marshmallow make it extra salty, so it’s hard to put down after one bite.
Snap, Mallow, Pop
Ample Hills Creamery, Brooklyn, N.Y.
It tastes as if you dunked Rice Krispies cereal in milk. Unlike other ice creams, which rely on swirled add-ins, the parlor blends it to get consistent flavor and texture in every bite. Caramelized puffed rice offers an addictive crunch.
Davy Brown Ale & Butter Brittle
McConnell’s Fine Ice Creams, Santa Barbara, Calif.
There’s an aroma of hearty beer the moment you open the carton, but it’s offset by a surprisingly light texture. Hunks of buttery almond brittle provide a sugary contrast.
Il Laboratorio del Gelato, New York
Handmade in small batches on Manhattan’s Lower East Side, it’s reminiscent of a cold caprese salad. It’s just a little bit slimy—if that bothers you—and the overwhelming use of sweet basil leaves a strong aftertaste, so don’t eat before a big meeting.
$15/20 oz.; laboratoriodelgelato.com
Strawberry Tequila Sorbetto
Capogiro Gelato, Philadelphia
The gelato and sorbet maker has created more than 380 flavors since it opened in 2002. Its latest is bright and refreshing—like spooning up fresh berries—with an herbaceous undertone and a pleasing, seedy crunch.
Thanks to the magic of dry ice, you can buy any of these online and have them delivered to your door.