(More) New Ice Cream Spots to Enjoy
And these three places all make your frozen treats to order
By Chelsea Lin July 12, 2018
Months ago—when it was still chilly out and this sounded a little less appealing—I went on an ice cream binge to check out the boom in new scoop shops, both new locations of existing businesses and brand new operations. But since our July issue was sent to the printer, the area’s population of ice cream shops has grown even more—interestingly all with made-to-order options for frozen treats. Here are even more spots to hit up for when your sweet tooth strikes:
Juicy Spot Café
With locations in New York and Boston, this recently opened U District spot hit the ground running—there’s already regularly a line for Juicy’s signature Thai rolled ice cream sundaes. The dessert is as enjoyable to watch being made as it is to eat—it’s “stir fried,” for lack of a better word, on a sub-zero anti-griddle, spread thin with a spatula and then rolled into tight spirals. It’s surprisingly creamy, given the fact that it’s so cold, but we broke three plastic spoons eating the sundae in the photo above. Patience is your friend.
Our pick: You can design your own sundae, but stick with one of the signatures ($7.50): Cookies and Cream is a childhood dream, but Firecracker has both strawberries and Pop Rocks, which makes it a fun choice. University District, 5240 University Way NE, Ste B; 206.294.5938; juicyspotcafe.com.
FogRose
“FogRose is a secret you keep; a place of tender moments, gentle reflection, and great imagination. Our Boutique and Atelier offer beautiful and delicious ice cream creations to inspire curiosity and ignite wonder at the conjunction points of urban life,” reads the website of this new ultra-chic Bellevue creamery. If you can get past the ridiculous marketing, it’s actually worth a visit: custom-made ice cream (or gelato, sorbet or custard) is frozen on the spot using liquid nitrogen, meaning you can choose your flavor and your garnish, from Instagram-friendly options like teeny meringues to edible flowers. It’s expensive—a fairly standard order can run you almost $10—but worth it for the novelty.
Our pick: The chocolate base with banana is tasty, particularly if you opt into the chocolate pearl topping for the crunch ($8.50 in a waffle bowl). Bellevue, 278 106th Ave. NE, Ste A; 425.449.8401; fogrose.com.
Seattle Freeze
Besides having an unbeatably clever name, this Georgetown shop serves some of the most picturesque food of the summer: vibrant swirled dishes of soft serve ice cream and beautiful raised doughnuts. Choose a flavor and mix-ins and the magic machine swirls together your creation on the spot. Owners are Darren McGill and Kryse Martin-McGill, the same duo behind Central District Ice Cream Company (and Nate’s Wings and Waffles, and Happy Grillmore), and you’ll notice some of those same unique flavors—black sesame, matcha—here as well.
Our pick: Ube is an obvious choice, in both ice cream and doughnut, for its unreal purple hue, but the flavor is delicious, too: subtle and vaguely vanilla-y, and looks great with some rainbow sprinkles. Georgetown, 6014 12th Ave. S; 206freeze.com.
Follow Us
Restaurant Roundup: Holiday Cheer at SLU BRU, StarChefs, and Kabul Closing
Here’s what was served up recently in the Emerald City.
Fusion food has an innate ability to bring us together. In the blending of two (or sometimes more) cultures, new perspectives are unlocked and we are all better for it. Esquire is in agreement, as the magazine has selected Lupe’s Situ Tacos, a Mexican-Lebanese taqueria in Ballard, as one of the 33 best new restaurants…
Counter Culture: Sansonina Ristorante Italiano
An Italian escape hiding in Renton.
Tucked just off Rainier Avenue, across from a Safeway, Sansonina Ristorante Italiano—which opened early in 2019—is the kind of place you drive past for years without noticing until you walk through the door. Once inside, the outside world dissolves, the hum of traffic fades, and suddenly you’re not in Renton anymore. You’re in a dimly…
5 Things to Eat in December
This month’s assignment: Take the pressure off.
There’s something about the end of the year that adds pressure to everything we do. Despite all the talk of holiday cheer and “merry and bright,” heightened expectations can bring a sense of weariness. We’re fretting over feasts and gatherings while working fervently to tie up loose ends—gifts, work, everything—with a pretty bow. Each month,…
Ahead of the Cut
How a tech-minded home cook turned years of tinkering into a chef’s knife powered by 40,000 vibrations per second.
Scott Heimendinger traces his love for knives back to college, when his dad taught him how to cook over the phone. By his junior year he had saved for his first real knife, a JA Henckels Santoku. Compared with the $9 IKEA knife he had been using, “it felt like a laser… things that used…