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Milk

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WHY The grasshopper ice cream sandwich, banana-peanut malt, creative cakes like Blue Velvet, and handmade shave ice (try the dulce de leche). Oh, and the vanilla-bean ice cream bar dipped in superb dark chocolate. WHAT This charming, airy sweets spot is beloved by the neighborhood for its good ice cream and desserts, its sidewalk tables, [...]

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Al Gelato

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WHY For red sauce-dishes like rigatoni, as well as pizza, prosciutto or meatball sandwiches and salads. The tuna sandwich and the chili have many admirers. WHAT Gelati (or the amazing coffee granita) are the endings, but the meals start with hearty pastas, soups and sandwiches. Behind the tempting, extensive gelato counter is a casual, no-frills [...]

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N’Ice Cream

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WHY Excellent gelati and sorbets, made fresh daily by a Danish couple. WHAT The Nielsens use organic milk and fresh fruit in their melty, sticky ice creams, which are creative without being twee and richly flavorful without being too sugary. Try the sour cherry or mint chocolate chip gelato or the fruit punch. Good lattes [...]

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Coolhaus

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WHY To enjoy an architectural ice cream sandwich without having to chase a truck around town. WHAT After a couple of years of success with its modern-day ice cream truck, this vendor of insanely thick ice cream sandwiches named (and designed) in honor of Frank Gehry, Richard Meier and other architects now has its own [...]

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Fosselman’s

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WHY The retro-charm of old-fashioned banana splits, chocolate malts and grab-it-while-you-can seasonal flavors, especially the fresh peach. WHAT Its ice cream is on just about every ‘best of’ list around, but Fosselman’s remains at heart an old-fashioned, family-run parlor that draws diverse crowds to its modest brick storefront. Although seasonal flavors like eggnog, licorice and [...]

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Grom

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WHY Fruit flavors that taste like they were just plucked from the earth and rushed straight to the mixer. WHAT Of the 8 billion gelaterias in Italy, Grom differentiates itself by an obsessiveness with ingredients—it doesn’t use any old pistachios, for instance, it uses Syrian pistachios. Its dark chocolate is the darkest in town, and [...]

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Carmela Ice Cream

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WHY Simply one of the best ice creams made in L.A., flavored with locally grown flowers and herbs. WHAT It’s well worth seeking out either Carmela’s off-the-hipster-track shop or its farmers’ market stands for luscious ice cream made with Clover organic cream. Salted caramel hits the apex of the creamy-meets-salty craze, and the fruit flavors, [...]

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Gelato Bar

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WHY Classic and seasonal flavors, ranging from a superb dark chocolate gelato to an amazing pear sorbet, served with excellent coffee and espresso. WHAT Homemade gelati in fun flavors from Gail Silverton, sister of L.A.’s culinary queen Nancy Silverton, in a handsome Italian-country cafĂ© setting. A real find on the most picturesque block in the [...]

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Jerry’s Soda Shoppe

WHY The best ice cream soda in L.A., if not the world. WHAT Set inside a pharmacy that sells a Cronenbergian array of medical devices, this retro-style soda counter serves a fantastic array of ice creams: Lappert’s, Cascade and Fosselman’s (including our fave, chocolate-dipped strawberry). But what we love most is how they use that [...]

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Scoops Westside

WHY Westsiders can now sample L.A.’s most original ice cream flavors at the Palms offshoot of the Heliotrope store. Many are vegan. WHAT Food blogger Matthew Kang, a longtime acolyte of Scoops proprietor Tai Kim, picks up some wild and wacky flavors at the original East Hollywood store each morning and brings them to the [...]

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