1Tosa-made Scratch Ice Cream doesn’t hide its product under superfluous toppings. All you need is a crisp, homemade waffle cone. You won’t regret stuffing it with a scoop of salted caramel-waffle cone and another of Door County cherry. Find their scoop shop at Crossroads Collective. One to three scoops, $4-$6. (2238 N. Farwell Ave.)
2Leon’s, we bow to thee with a scoop of thick, nutty butter pecan in a cake cone. Two scoops? OK, twist our arm. Cones $2.12-$5.13. (3131 S. 27th St.)
Mint chocolate chip and cookies and cream from Scratch Ice Cream; photo by Chris Kessler3Don’s Dinertakes over-the-top over the top with its ice cream shakes. Grab a friend and share a boozy chocolate-rum shake sprinkled with Oreo crumbs. And it’s crowned with a wedge of Oreo cheesecake! $12. (1100 S. First St.)
4Simple, fresh ingredients. Three words that define Pete’s Pops, whose avocado pop is creamy-lightly-sweet perfection on a stick. $2-$4. (3809 W. Vliet St.)
5Purple Door Ice Cream’s ice cream sandwich features two cookies from MKE’s Sugar and Flour Bakery and a great PD flavor. Can’t beat vanilla with chocolate chip cookies. (205 S. Second St.; Sherman Phoenix, 3536 W. Fond du Lac Ave.; and soon, Mequon Public Market, 6300 W. Mequon Rd.)
6The ultimate malt is heavy with extra malted milk powder. That creates the thick, sweet delight served at Tosa’s one-and-only Gilles. Try vanilla or hot fudge! $5-$7.50. (7515 W. Bluemound Rd.)
7The Mexican frozen mangonada is like a Slushie but it’s creamy and not as sweet. The fruity refreshment is packed with fresh chunks of mango, along with orange juice, a condiment called chamoy and chile-lime salt. It’s a specialty of La Michoacana. $5.50 or $6.50. (1224 S. Cesar Chavez Dr.)
8Don’t just get a sundae. Get a Special sundae, the majestic Kopp’s vanilla custard concoction topped with raspberry and pineapple sauces, sliced bananas, whole toasted pecans and hot fudge. $6.55. (7631 W. Layton Ave., Greenfield; 18880 W. Bluemound Rd., Brookfield; 5373 N. Port Washington Rd., Glendale)
“Say Hello to Summer!” appears in the June 2019 issue of Milwaukee Magazine.
Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.
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