Get th­ese nos­tal­gia-in­spired frozen treats while they last.

Metro USA (Boston) - - GOSSIP/THINGS TO DO - ME­GAN JOHN­SON @megansarahj let­

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).

Por­ta­ble and adorable ROBBIN WAT­SON

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