Get these nostalgia-inspired frozen treats while they last.
Remember the hot summer days when the ice cream truck cruised through the neighborhood? You can relive those moments this summer because classic ice cream truck-inspired desserts are bringing back that childhood spark to several Boston restaurants.
I scream, you scream
It wouldn’t be a New England summer without the classic Hoodsie Cup. That’s why the folks at Eastern Standard are now serving up Hoodsie-inspired ice cream cups during Red Sox home games in rotating flavors like chocolate cherry and peaches n’ cream ($5). If you’re wondering what you’d do for a Klondike Bar, head to the recently revamped UNI under the Eliot Hotel for a Coconut Klondike, a house-made coconut milk sorbet coated in a dark chocolate shell, sitting on top of coconut milk jam and a coconut crumble ($8).
If a calorie-laden Chipwich is more of your thing, head on over to the South End’s new FoMu location. The artisanal ice cream boutique and café allows patrons to customize their own ice cream sandwiches using their house flavors — think: Avocado and
Salted Caramel — of the 100 percent plant-based, all-natural ice cream and cookies they want. You may even convince yourself it’s healthy ($6.95). And if ChocoTaco’s are your favorite treat, head to Poe’s Kitchen at the Rattlesnake for the Dulce de Taco, a tortilla of love filled with dulce de leche, banana preserves, white chocolate mousse, and cinnamon sugar ($6.95).
What’s cooler than being cool? Ice cold!
If you’ve graduated from the red, blue and white sno-cone of your youth, head to the rooftop at Legal Harborside for the Kentucky Sno-Cone, a fusion of Eagle Rare LSF barrel-select 10 Year bourbon, Plantation 3 Star rum, Tempus Fugit Creme de Noyaux, pineapple, lemon and Peychaud’s bitters ($11). Or if Slush Puppies were your jam, the Cheerwine Slushies at Southie’s Coppersmith will certainly tickle your fancy. Made from the cultfavorite cherry flavored soda, Coppersmith’s slushies are made fresh to order and can be served virgin or spiked with Bulleit Bourbon ($10 with bourbon, $5 nonalcoholic).