Ice cream lovers know their favorite dessert has just one flaw: It’s nearly impossible to choose a single flavor — especially when those flavors are exotic-sounding combos like pink peppercorn-curry and matcha-maple. But a handful of local restaurants have a solution, dishing up ingenious (and delicious) ice cream flights that take the decision-making out of dessert. Here’s the scoop on where to find ice cream worth screaming about.
Aigre Doux
230 W. Kinzie St. 312-329-9400
Satisfying sweets are par for the (dessert) course at Aigre Doux. Chef Malika Ameen, one half of the husband-and-wife team at the helm of the French-inspired spot — and the pastry whiz behind the operation — shows off her sweet side with a daily trio of ice creams ($10). On the current menu, you’ll find honeycomb honey, salted butter pecan and roasted banana-Oreo crumb — a flavor that calls to mind that summer fest fave, a frozen chocolate-dipped banana on a stick.
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Sola
3868 N. Lincoln Ave. 773-327-3868
And the award for best presentation goes to … Sola. Chef Carol Wallack offers a nightly trio of house-made ice creams ($5) at her North Center restaurant, and the package is almost as enticing as the flavors — the scoops are served atop adorable tuile cones in a Japanese hand-roll maki stand. The ice cream flavors are selected from whatever’s in-house on a given night; on offer right now: banana, buttermilk, sesame brittle, gingersnap, white chocolate and bitter salted caramel.
Mas
1670 W. Division St. 773-276-8700
The dessert flight ($6) at this longtime Wicker Park fave features south-of-the-border flavors with a scoop each of three decadent flavors of gelato (a frozen, creamy confection that has less air and is denser than regular ice cream): dulce de leche, made with goat’s milk caramel; tres chocolates, a chocoholic’s dream; and classic cinnamon. Plus, the flight comes with three petite chocolate chip cookies; when no one’s looking, you can create your own mini version of that favorite childhood snack, the ice cream sandwich.
Spring
2039 W. North Ave. 773-395-7100
The approach to cuisine — think fresh, seasonal ingredients, bright flavors and Asian influences — at Shawn McClain’s Wicker Park spot transforms the daily ice-cream tasting ($10) into a culinary adventure. Flavor combos change regularly, but you might find this recent foursome: chocolate-caramel, strawberry cheesecake, lemongrass and fennel. Fennel? Yep. The earthy licorice flavor works well in ice cream, says assistant pastry chef Akira Kumada. Another globe-trekking flavor to watch for: pink peppercorn-curry.
Bonsoiree
Cafe and Delicacies
2728 W. Armitage Ave. 773-486-7511
If you’re headed to this Logan Square BYOB for the unbeatable three-course prix-fixe (offered Tuesday through Friday), pony up the extra $3 for the ice cream flight if it’s available. The ice cream is made daily, and chef/owners Shin Thompson and Kurt Chenier have been experimenting with different flavors, Thompson says. Recent inventions include vanilla-green peppercorn, wasabi, matcha (powdered green tea)-maple and lavender-blueberry in flights of three complementary flavors.
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metromix@tribune.com
