From Jeni’s and Salt & Straw to Sweet Rose and Bacio di Latte, local shops roll out cool treats to beat record temperatures.
Nearly triple-digit temperatures and an early-season heat wave have sent Angelenos searching for simple ways to cool down, and few remedies are as immediate or as satisfying as a scoop of ice cream. As the region faces unseasonably and record breaking hot weather, local ice cream and gelato shops are leaning into the moment with refreshing, fruit-forward flavors, nostalgic treats and indulgent desserts designed to beat the heat.
From light, citrusy sorbets to rich, creamy classics, ice cream offers both a quick cooldown and a small escape from the sweltering conditions. Whether it’s a post-beach stop, a midday break or a late-night treat, Westside favorites are rolling out seasonal menus and limited-time offerings that make staying cool a little more enjoyable and a lot more delicious.
Jeni’s Splendid Ice Creams continues to offer a mix of seasonal flavors and returning favorites at its scoop shops, including selections inspired by pop culture and spring ingredients.
Among the featured options are the brand’s Bridgerton-inspired flavors, Queen Charlotte Sponge Cake and Earl Grey Crème Brûlée, which remain available alongside a new and improved forumulation of House Coffee, a flavor designed for coffee enthusiasts.
Spring offerings include Wildberry Lavender and Watermelon Taffy, both highlighting lighter, fruit-forward profiles. Additional options such as Goat Cheese with Red Cherries and Brown Butter Almond Brittle round out the lineup with richer, more savory-sweet combinations.
The company has also introduced an updated version of its Honey Vanilla Bean ice cream, reformulated with a custom blend of vanilla sourced from multiple regions.
Developed in collaboration with vanilla producer Nielsen-Massey, the blend combines Tahitian vanilla for floral and fruity top notes, Madagascar vanilla for a warm, classic flavor profile, and Indonesian vanilla for a deeper, lingering finish. The ice cream is complemented by a touch of honey, adding both sweetness and a subtle, nougat-like texture.
Salt & Strawis currently scooping a cereal-inspired ice cream lineup this month, offering a limited-time series of flavors designed to capture the nostalgia of childhood breakfasts.
The “Cereal-sly Delicious Series” is now available at Salt & Straw scoop shops, featuring five flavors inspired by classic cereals and comfort foods associated with early mornings and cartoons.
The lineup includes Pots of Gold and Rainbows, a cereal-infused ice cream mixed with rainbow marshmallows, timed to coincide with St. Patrick’s Day celebrations.
Another option, Snap ‘N Crackle Marshmallow Treats, features salted vanilla ice cream blended with pieces of rice cereal marshmallow confections.
Chocolate and peanut butter flavors are combined in Peanut Butter Brownie Cereal Puffs, which incorporate double-baked cereal puffs coated in peanut butter and folded into milk chocolate ice cream.
Two new additions round out the collection. Concord Grape Nut Crumble pairs Concord grape frozen yogurt with Grape-Nuts pudding and a toasted pecan crumble, while Captain’s Berried Treasure, a plant-based option, blends coconut and oat milk ice cream with fruit-flavored cookie pieces made from freeze-dried berries.
In addition to the cereal lineup, Salt & Straw has introduced a Carrot Cake ice cream cake, available now, at local scoop shops. Q: What’s better than ice cream? A: Ice Cream Cake.
The dessert is modeled after a traditional carrot cake and draws inspiration from a family recipe by co-founder and head ice cream innovator Tyler Malek. It features cake-batter ice cream layered with cream cheese frosting, sandwiched between house-baked carrot cake and cake crumbles, and topped with a pecan oatmeal streusel.
The cake is designed to serve up to 20 people, positioning it as an option for spring gatherings such as Easter, Mother’s Day, and graduation celebrations.
Sweet Rose Creameryis pleased to present a new dessert item along with a selection of seasonal flavors that highlight fresh ingredients and spring-inspired combinations.
The Brentwood-based ice cream shop has introduced “ice cream nachos,” featuring house-made waffle chips topped with warm vanilla custard, two scoops of ice cream, whipped cream, and chocolate sprinkles.
The shop’s current menu also includes a mix of classic and seasonal flavors.
Matcha offers a smooth, earthy profile, with green tea blended into a sweet cream base for a balanced finish.
Milk and Cookies combines chopped chocolate chip cookies with sweet cream ice cream and a ribbon of chocolate sauce.
Banana features organic bananas blended into the base, creating a naturally sweet, fruit-forward option.
For a dairy-free choice, Blueberry Basil Lemonade Sorbet incorporates blueberries from Murray Family Farms with fresh lemon juice and basil from Kenter Canyon Farms, resulting in a bright, herbaceous flavor.
Bacio di Latte is highlighting a mix of limited-time and signature gelato offerings, including a seasonal strawberry flavor available for a short time.
The brand said its Fragola Super Latte — a strawberry-and-milk gelato finished with sweet cream and strawberry jam — is entering its final week in stores.
Alongside the seasonal flavor, Bacio di Latte features several classic and specialty items.
Custard Cookies & Cream reworks the traditional flavor with vanilla custard gelato, pieces of chocolate cookies, and swirls of chocolate fudge.
The shop’s Nutella Ciocchino combines Nutella cream layered inside a cone with roasted hazelnuts and a scoop of gelato, offering a mix of creamy and crunchy textures.
Another featured flavor, Giandujotto, blends chocolate and hazelnut in a traditional Italian-style gelato, finished with gianduia fudge and whole roasted hazelnuts.
The offerings are available at Bacio di Latte locations while supplies last, with the seasonal strawberry flavor expected to rotate out soon.
