It’s refreshing on a hot day and delicious to slurp as the owner cheerfully describes Francis Ford Coppola’s favorite dish.īesides one of the cutest names ever, Little Bean is a mom-and-pop Taiwanese boba tea and shaved ice spot in Rowland Heights that looks like an old-fashioned soda fountain: There’s a long marble counter and bins filled with candy sold by the pound. There are chewy tapioca balls, strips of pandan jelly, young coconut, and a scoop of vanilla ice cream topped with a cherry. In addition to a good halo-halo, LA Rose Cafe also serves buko pandan, a mint green treat filled with every gelatinous thing under the sun. LA Rose is a real charmer – a sunny East Hollywood cafe where you can eat homey Filipino dishes and hear stories from the owner, such as the time he looked after the Playboy Mansion. These beautiful contrasting sweet and sour flavors are just what we want when the temperature hits triple digits and standing in front of the fridge with the door ajar won’t cut it. It’s almost like a science fair project: huge globules of mango sorbet are covered in chamois, lemon, and piping hot chili salt, cascading down the sides like lava on a papier-mâché volcano. Open since 1979, Los Alpes in Huntington Park is a neighborhood institution that serves paletas, fruit bars, milkshakes, ice cream, and the one and only: mangoneada. The consistency is slightly icy and comes in flavors such as cherry vanilla chocolate and cappuccino chunk. The menu is divided into three sections: traditional ice cream, Italian ice cream, and something called “creme ice cream.” As the employee behind the counter explains, the idea is a frozen treat that contains “75% less dairy than ice cream, but with the exact same taste.” Which, after tasting it, sounds like the truth. Photo credit: Sonny’s amazing Italian ice creamsįrom the name alone, you can tell you’re having a good time at this Sherman Oaks dessert shop. It is the owner’s special creation, a lime green elixir that tastes like sweet vinegar and will amaze you in the best way. The standard syrups here, like blue vanilla or strawberry or guava are good, but let’s go back to the dill pickle. The ice cream should be shiny, never overdo it with too much condensed milk, chamoy or li hing mui powder (a salted, dried plum powder that makes your mouth wrinkle). TastyBlock uses a real, real ice cream maker, which shaves fine layers of a block, creating a fluffy, snowy base. The rumors are true: the best Hawaiian shave ice in LA can be found in Carson. For firsts, walk up to their window at Dayglow or order pints online for local delivery. We’ve had ice creams infused with vanilla beans imported from Bali, Harry’s Berries strawberries (IYKYK), premium French chocolate, and a gorgeous purple ube and Oreo swirl called “Gemini Rights”. Flavors change often, usually around what’s available at the farmers’ market, and are often inspired by the owner’s Indonesian heritage. There are more than 30 flavors, including watermelon, mango sprinkled with chili, and leche quemada - a smoked milk concoction that tastes like someone flipped a gallon of dairy over an open fire.ĭecadence is a given at Awan, a small takeout counter in West Hollywood that serves creamy, plant-based ice creams.
#Iscream icee slushie machine stores windows
Their shop windows in Mid City, Koreatown, and West LA are lined with rows and rows of juicy, colorful paletas. Compared to Oakobing’s other flavors, the injeolmi is wonderfully understated – a toasted soybean powder sprinkled over a bed of snow and accompanied by sweet, glutinous rice cakes and red beans.īetween the Oaxacan-style paletas, silky gelatos, and sorbets that taste like freshly squeezed juices, Mateo’s Ice Cream and Fruit Bars reminds us of a magical bow and arrow - it just doesn’t miss. Toppings range from rich decadence (think Oreo tiramisu or caramel macchiato drizzle) to tangy fresh fruit, but our favorite is the injeolmi. The shaved ice dessert looks like a feathered mountain: delicate ice flakes draped over themselves, creating a slightly blurry visual effect that resembles a painting by Salvador Dalí. With brand ambassadors like Megan Fox and Machine Gun Kelly, it’s clear Oakobing is LA’s best option for Korean bingsoo. Towards the end, the flavors and textures meld together until they are indistinguishable and wonderfully smooth. It’s a kaleidoscopic dessert that changes as you eat it. Literally translated as “mix-mix,” shaved ice, fresh fruit, baked custard, tapioca balls, and sweet, sweet coconut cream are layered in a tall, parfait-like glass. Unlike many versions of the beloved Filipino dessert, including large scoops of purple ube ice cream, the halo-halo at this Grand Central Market store keeps things simple.
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