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Super Scoops
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.
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Pickled Strawberry Banana Natto Bread
Yes, it's a lot going on, but it's delicious and umami-packed. Salt & Straw, Portland
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Fresh Mint Chip
Goodbye neon-green. Fresh herbs mean that only the flavor is vibrant. Sweet Rose Creamery, Santa Monica
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Organic Chai Latte
Sweet Indian spices make this taste like the coldest, creamiest, most perfectly flavored chai ever. Straus Creamery, Petaluma, CA
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Dairy-Free Dark Chocolate
Bittersweet chocolate lays the groundwork for a super-smooth, creamy texture. Sweet Rose Creamery, Santa Monica
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Puesto Sweet Corn, Strawberry & Cookie
White-chocolate cookie chunks pair well with berries and corn. Humphry Slocombe, Berkeley
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Strawberry Rose
Rose triple-yolk ice cream, strawberry sorbet and jam, and macaron pieces. Ginger Elizabeth Chocolates, San Francisco
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Organic Vanilla Fudge Swirl Ice Cream
Swirls of thick chocolate fudge mixed with classic sweet cream. Straus Creamery, Petaluma, CA
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Sweet Cherry Amaretto
A coconut-milk ice cream with whirls of cherries and a hint of almond flavor. Coconut Bliss, Eugene, OR
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Oregon Wasabi & Raspberry Sorbet
Freshly grated wasabi adds just the right amount of heat. Salt & Straw, Portland
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Honey & Cornbread Cookies
Central Coast wildflower honey and sweet-salty cornbread cookies. McConnell’s, Santa Barbara
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Milk & Cookie Crumbs
Chocolate cookie ice cream with a chocolate cookie-crumb swirl. Coolhaus, Culver City, CA
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Marshmallow Stardust
Marshmallow fluff, rainbow sprinkles, and raspberries in a thick coconut-milk foundation. NadaMoo!, Austin, TX