If your inner child craves nostalgic ice cream truck treats but your outer sophistication wouldn’t allow it, then this creamsicle is for you. Wolfgang Puck’s eatery on The Ritz-Carlton’s 24th floor offers a different Creamsicle each summer. 2014’s Kalamansi Creamsicle featured a semifreddo starring the sour citrus and a drizzle of white chocolate, served on a bed of crispy rice puffs and berries. Nest’s 2015 incarnation pairs creamy citrus semifreddo with crisp tangerines, a coconut crumble, and a honey tangerine sauce, all starring Garcia Farms tangerines. [Photo courtesy of The Ritz-Carlton, Los Angeles]

John Park, the dessert genius behind Ice Que’s funnelle cake ice cream sandwich, also owns Quenelle, where they serve a wide variety of imaginative frozen treats. Highlights include the vanilla apricot push pop (hello childhood!) and the Yuzu Mojito Pop, a tart ice-based delicacy that borrows its refreshing flavor from an Asian citrus fruit and a classic Cuban cocktail. For summer, he has a Pandan Furikake ice cream bar with grassy Asian ice cream that’s coated with a play on the salty-sweet Japanese spice blend of nori, sesame seeds, salt and sugar. [Photo courtesy of Quenelle]

We won’t tell if you go to this modern Indian restaurant from Akasha Richmond and Alan Schulman just for their coffee ice cream pie and nothing else. But if you do follow the rules and have it after dinner, you’ll find that it’s the perfect mix of bitter and sweet for the grownup with a refined sweet tooth. Sāmbār Pastry Chef Alicia Luther fills chocolate crust with coffee ice cream and tops it off with coconut chocolate sauce and coco nibs.

While you probably don’t associate ice cream and sushi, you might start after trying Sushi Roku’s delicious dessert. Not only is the presentation visually appealing with its ombre effect in different shades of green, but each element delivers. Working your way down from the top, it starts with a matcha (green tea powder) whipped cream, followed by green tea ice cream and ending in green tea sponge cake. If you love green tea, this is a must have dessert. [Photo courtesy of Sushi Roku]

When you combine the powers of ice cream and pie, you’re pretty likely to hit a dessert home run. That’s just what artisan ice cream purveyor Sweet Rose Creamery has done. Chef-owner Shiho Yoshikawa changes her pie monthly. In May, S’mores pie has a Graham cracker crust, a generous helping of chocolate ice cream and a heaping top layer of homemade marshmallows cushioned in homemade marshmallow fluff. They’ll even set it under the broiler for you just long enough to give the top that browned campfire crust. June brought Malted Milk Mocha, and July’s selection is Peach Crumbles Pie with peaches & cream ice cream, Graham cracker crust, homemade pecan crumble topping, and caramel drizzle. [Photo courtesy of Sweet Rose Creamery]