Lazy summer days are the perfect excuse to partake in Seattle’s bounty of treats. Read on to get the scoop on seasonal specials like pistachio fig cheesecake ice cream, POG macarons, and smoked peach pie cake. For more ideas for things to eat and drink, visit our complete food and drink calendar or our restaurant listings.
Bluebird Ice Cream
The small-batch artisan ice cream maker is scooping up grasshopper ice cream: mint ice cream with Hydrox cookies (a.k.a. “America’s first chocolate sandwich cookie,” which debuted in 1908 and pre-date Oreos by four years).
Greenwood’s vegan ice cream shop and bakery has two new rotating flavors, Lavender Berry, a light floral ice cream made with a lavender base plus marionberries and raspberries, and S’mores, made with Equal Exchange Chocolate, marshmallows from My Dandies, and homemade graham crackers in a homemade vanilla base. You can also get the S’mores flavor in a Campfire Sundae.
Central District Ice Cream
The Central District gem known for its bold and unconventional flavors has outdone itself with its July offerings: Pistachio Fig Cheesecake, a Turkish fig and cream cheese ice cream with pistachio crust crumbles; Urfa Biber Chocolate, a Turkish-spiced chocolate flavor created in collaboration with chef Tarik Abdullah; Blackberry Molasses, a tangy blackberry and molasses ice cream; Chamoy and Tamarind, a flavor based on the Mexican salty-sweet hot sauce Chamoy with a tamarind caramel swirl; Advieh Vanilla, another flavor created in collaboration with Chef Tarik with Persian-spiced vanilla ice cream; Salted Honey, a salted honey ice cream with pink and green peppercorns; Ube Queso, ube ice cream with salty cheese; and Coconut Coffee, a coffee and coconut dairy-free flavor. Tip: If you go before Wednesday, July 11, you can get mini scoops of all eight flavors so you don’t have to make the impossible decision of which to get (and you can even get it in a waffle cone or bowl).
Seattle’s first cupcake bakery doesn’t just do cupcakes: right now, they’ve got a banana split ice cream that they describe as a “sundae in a cone”: a fresh banana vanilla ice cream similar to banana cream pudding, with a swirl of house-made strawberry sauce, toasted walnuts, dark chocolate bark, and rainbow sprinkles on top. They also have a new salted cookie dough ice cream with Jacobsen sea salt. Of course, they’ve also got cupcakes too: Blackberry Mascarpone, a coconut cupcake with blackberry mascarpone frosting and topped with toasted coconut and smashed blackberry; Strawberry Shortcake, a vanilla cupcake filled with strawberry compote, swirled with whipped strawberry cream cheese frosting, and topped with graham cracker streusel and sprinkles; Peach Bourbon Crumble, a brown butter vanilla cupcake filled with peach compote, swirled with bourbon maple buttercream frosting, and topped with streusel and a dollop of peach compote; and Washington Blueberry Lemonade, a blueberry vanilla cupcake made with Washington blueberries and topped with lemon frosting and a blueberry.
Need a caffeine buzz while you sate your sweet tooth? Ballard gelateria D’ambrosio has rolled out a new affogato menu that combines their scoops with espresso. Options include the Il Bronte (pistachio gelato, espresso, whipped cream, and crushed pistachios), Salted Caramel Affogato (salted caramel gelato, espresso, whipped cream, caramel, and Maldon sea salt), Ca Phe Da (a Vietnames coffee-inspired affogato with coconut gelato, espresso, infused condensed milk, caramel, and whipped cream), the Zenzero (lime sorbetto, Rachel’s Ginger Beer, lime, whipped cream), and the Matcha Menta (mint chip gelato, matcha latte pour-over, whipped cream, and chocolate sauce).
Frankie & Jo’s
The plant-based ice creamery’s July flavors include Berries & Fermented Cream, a vegan creme fraiche ice cream with fermented cashew milk plus berry coconut milk ice cream and almond flour lemon cake pieces; Taro Root Sea Foam, made with roasted taro roots, a coconut milk base, house-made sea foam candy, and Theo Chocolate cacao nibs; and Kale Lime Leaf, a zingy flavor made with lime leaves steeped in a coconut milk base and Oxbow Farms lacinato kale.
Though their flavors change on the daily, Renee Erickson’s doughnut and coffee shop has lately been stuffing their fluffy doughnuts with seasonal fillings like PB&J and “Nectarcot” jam (a portmanteau of nectarine and apricot, of course).
Autumn Martin’s dessert emporium has announced their new molten cake and vegan shake flavors for July: Smoked Peach Pie Cake, a “dark chocolate cake filled with cold smoked organic peaches, served with a side of vanilla ice cream, buttery pie crust, and more smoked peach filling for good measure,” and a Vegan Melon Rose Shake, made with Frankie & Jo’s brown sugar vanilla ice cream, honeydew, cantaloupe, and rosewater.
For July’s flavors of the month, the macaron maven is rolling out a fruity POG macaron based on the delicious Hawaiian passion-orange-guava nectar; an Almond Joy macaron; an orange cream macaron; and Mermaid, a returning twinkly star-bedecked turquoise macaron that tastes like “sea salt caramel coconut chip with a hint of nutty sweet almond.”
The burger joint’s current weekly special is the Fry Sauce Burger, a special for French Fry Day with fry sauce, French fries, American cheese, and grass-fed beef (available until Monday, July 16). We’ll update here when the next week’s special is announced.
Molly Moon’s Ice Cream
The current seasonal flavors at Molly Moon Neitzel’s ever-popular ice cream shop include Strawberry Shortcake, made with organic Viva Farms strawberries and homemade shortbread scones; Cherry Chunk, made with organic Alberg Farms dark cherries and Theo dark chocolate chunks; Vegan Cherry Chunk, a dairy-free version with a coconut milk base; and Arnold Palmer Sorbet, a refreshing, frosty version of the classic beverage made with Mountain Rose Herbs breakfast tea and organic lemon juice. Their sundae of the month is the Cherry Buzz Sundae, made with cherry chunk ice cream, homemade dark cherry compote, house-baked crunchy cherry streusel, whipped cream, and a Chukar cherry. Plus, to celebrate their ten year anniversary, the shops will feature a limited quantity of handmade Party Cones dipped in chocolate and sprinkles each week.
The brand-new Central District doughnut shop’s first round of monthly specials includes ube coconut, black sesame, strawberry pie, and blueberry basil, available through the end of July.
Salt and Straw
The Portland-based artisan ice cream shop’s line of seasonal flavors for July all revolve around berries: Goat Cheese Marionberry Habanero, made with Sweet Fire-flavored chevre from Portland Creamery; Birthday Cakes & Blackberries, which tastes like frosting and features chunks of cake and blackberry jam from Oregon Hill Farms; Fresh Sheep’s Cheese & Strawberries, with a fresh sheep’s cheese cooked into a custard for a “barnyard-funk-cheesecake” base for jammy roasted Fresh Hood strawberries; Wild-Foraged Berry Sherbet, made with mountain berries foraged by Northwest Wild Foods (including blackberries, blueberries, huckleberries, and strawberries); and Raspberry & Almond Frangipane, made with Whatcom County raspberries simmered in cream and sugar and swirled with thick almond frangipane.
The gourmet cupcakery’s current special flavors include Blueberry Pie, a Madagascar vanilla cake filled with house-made blueberry pie filling and topped with vanilla buttercream, a farmers market blueberry, and a piece of flaky pastry crust; Chocolate Graham Cracker a.k.a. S’more, a Martha Stewart-approved flavor originally created when Trophy appeared on the domestic mogul’s TV show, with Valrhona chocolate cake, toasted marshmallow meringue frosting, and bittersweet chocolate graham cracker crust; Strawberry Lemonade, fresh lemon butter cake filled with strawberry jam and topped with strawberry buttercream; and Peanut Butter and Jelly, a Madagascar bourbon vanilla butter cake filled with strawberry jam and swirled with strawberry and peanut butter buttercream and adorned with pastel confetti sprinkles.