Brooke Williamson and Nick Roberts are having a whole lot of fun at their multi-faceted Playa del Rey compound, which includes Dockside restaurant, Grain whiskey bar, a front room cafe, and the airy Small Batch ice cream parlor. The display case, which Bakelab pastry chef Kristin Feuer helps fill, touts ice cream sandwiches, choco tacos, and seasonal pops like the colorful Kiwi Cantaloupe with distinct fruit flavors.

John Park, who previously worked for progressive chefs like Sang Yoon and David LeFevre, now has his own ice cream and dessert shop in Burbank. He devotes an entire swath of blackboard to items “on a stick.” Think vivid, seasonal ice pops crafted from combos like blackberry pear. He also sells a truly epic Apple Pie Ice Cream Bar starring caramelized Fuji and Granny Smith apples, vanilla, nutmeg, cinnamon and lemon zest, and a frozen white chocolate brown butter shell coated with Graham cracker crumbs.

Jennifer Roper and Dominique Buda operate a “fresh, handcrafted” popsicle business that focuses on catering, events and special orders. Their primarily Latin-tinged pops come in Fruity and Creamy flavors like Avocado Chocolate, Pineapple Mint, Mango Chile Lime, Watermelon Basil and Horchata Pistachio, with crushed pistachios coating the cinnamon-tinged rice milk bar.

This small batch ice cream shop from pastry chef Shiho Yoshikawa, Josh Loeb and Zoe Nathan has three branches planted throughout Los Angeles. They always have a Valrhona Fudge Pop, and thanks to regular trips from Yoshikawa to the Santa Monica farmers market, there’s also a refreshing, ice-based Seasonal Pop. During my latest visit, that meant Muscat Grape with frozen grapes suspended in grape ice.