Bill Kim’s restaurant has a rotating selection of soft-serve sundaes. The best is cult-favorite Vietnamese cinnamon caramel, a simple yet utterly delicious combination.
Pastry chef Dana Cree, known for her upscale desserts at Blackbird, also makes Hello Ice Cream, a line of pints in flavors like raspberry buttermilk. At Blackbird, try her frozen treats in desserts like roasted apricot sorbet with fudge, sesame and cilantro.
You can build a huge burger at Butcher & the Burger, but leave room for the frozen custard. It comes in vanilla, chocolate and a weekly flavor, and no matter what you choose, it's creamy and some of the best custard around.
Pastry chef Amanda Rockman is turning out a variety of gelato and sorbetto, like lemon poppyseed, hazelnut toasted oat and cardamom sweet cream. As a bonus, some are available in affogatos, with everything from espresso to prosecco poured over them.
The Hawaiian-inspired restaurant makes tons of ice cream in-house, including flavors like vanilla miso and peanut butter–black sesame. Take home a pint of ice cream for $7.
Matthias Merges always offers a rotating soft serve on the menu at Yusho, like the past burnt marshmallow, amaro berry, banana daiquiri and crunchy chocolate ball. On Sundays, it's availble as part of the Sunday noodle brunch, with a bowl of ramen and drink for $25.