We’re kicking off a series about SoCal’s best ice cream. No fro- yo from self-serve machines — the real thing. All over LA, artisanal ice cream is making an appearance — even $10-20 pints in the freezer of your neighborhood Gelson’s or Ralph’s. So, put down that cake batter Halo Top and join us for the first excursion!
Steps from the beach within Playa Provisions — the cool four-in-one concept by Top Chef winner Chef Brooke Williamson and husband/Co-Chef/Co-Owner Nick Roberts – is scooping up summer’s favorite dessert at Small Batch.
Last year’s twist on pie a la mode, the Piescream Sandwich ($8) is back — with flavors rotating, based on seasonal availability. Don’t miss the blue-barb (blueberry-rhubarb) ice cream in a fresh-baked flaky hand pie.
Debuting this year are Doh Pops ($4.50) — popsicles of safe-to-eat frozen cookie dough under a shell of — Oh, Man — hard chocolate. Not technically ice cream but seriously?
Small Batch’s riff on that poolside/Little League favorite, Otter Shots ($7) are for 21 + — Grapefruit Gin & Tonic, El Chapo (based on PP Spicy Pomegranate Tequila cocktail) and Rosé the Riveter, a frozen riff on the namesake cocktail composed of rosemary syrup and sparkling rosé.
Of course, the menu includes traditional treats like sundaes, root beer (and beer!) floats, waffle cones.
Definitely worth a field trip but bring your appetite!