These Next-Gen Inventive Ice Creams Are the Best Thing Going This Summer

Next next gen, renaissance-worthy—whatever you want to call it—we’re living in the golden age of ice cream. From hyper-local seasonal flavors to dairy-free nut-milk bases, these are the best ice creams to eat now.

Yes, it's a lot going on, but it's delicious and umami-packed. Salt & Straw, Portland

Goodbye neon-green. Fresh herbs mean that only the flavor is vibrant. Sweet Rose Creamery, Santa Monica

Sweet Indian spices make this taste like the coldest, creamiest, most perfectly flavored chai ever. Straus Creamery, Petaluma, CA

Bittersweet chocolate lays the groundwork for a super-smooth, creamy texture. Sweet Rose Creamery, Santa Monica

White-chocolate cookie chunks pair well with berries and corn. Humphry Slocombe, Berkeley

Rose triple-yolk ice cream, strawberry sorbet and jam, and macaron pieces. Ginger Elizabeth Chocolates, San Francisco

Swirls of thick chocolate fudge mixed with classic sweet cream. Straus Creamery, Petaluma, CA

A coconut-milk ice cream with whirls of cherries and a hint of almond flavor. Coconut Bliss, Eugene, OR

Freshly grated wasabi adds just the right amount of heat. Salt & Straw, Portland

Central Coast wildflower honey and sweet-salty cornbread cookies. McConnell’s, Santa Barbara

Chocolate cookie ice cream with a chocolate cookie-crumb swirl. Coolhaus, Culver City, CA

Marshmallow fluff, rainbow sprinkles, and raspberries in a thick coconut-milk foundation. NadaMoo!, Austin, TX