Launched by architects Natasha Case and Freya Estreller, Coolhaus ice cream has a penchant for ambitious flavor mash-ups, including such favorites as Whiskey Lucky Charms and Fried Chicken and Waffles, complete with maple-candied chicken skins. After starting as a one-van operation in Los Angeles, Coolhaus now sells its prepackaged pints across the nation. This summer, try new flavors like S’mores and the Adult Arnold (black tea, yuzu, and sweet tea moonshine).
Morgenstern’s Finest Ice Cream
Despite working at top-shelf restaurants like New York’s Gramercy Tavern and overseeing hot spots like El Rey on the Lower East Side, Nicholas Morgenstern had a lifelong goal to open an ice cream parlor, which he did in 2014. The classically trained pastry chef is a purist who makes what he calls “texture-driven, small-batch” ice cream. Exotic new options include Edible Schoolyard Mint and Labne sorbet.
Salt and Straw
A few years ago, cousins Tyler and Kim Malek were selling cones from a single cart in Portland, Oregon. Now, they’re at the helm of a budding artisanal ice cream empire, with three brick-and-mortar shops in Stumptown and one in L.A. The duo folds local ingredients into their butterfat-rich base that result in such unique, transcendent offerings as Pear & Blue Cheese, Strawberry Honey Balsamic with Black Pepper, and Almond Brittle with Salted Ganache.
Photos by AnaÏs & Dax