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Caramel Corn — Handel's Homemade Ice Cream
This month Handel’s debuted the butter popcorn-flavored Caramel Corn, laced with a ripple of caramel and Spanish peanuts — perhaps a better movie accompaniment than the real thing?
$2.65-$6.35. Sylvania: 5908 W. Sylvania Ave. 419-882-1118
Toledo: 5655 Secor Rd. / 419-474-8861 www.handelsicecream.com
vocado Coconut Fresh Pop — Jacky's Depot
Jacky's Depot’s Fresh Pops — organic, homemade, all-natural popsicles with "nothing funky" in the ingredient list, according to sales associate Liz Hall — are popular for their unusual flavor pairings. Think chocolate/sea salt, blackberry/lavender, and the surprisingly tasty combo avocado/coconut.
$2. 130 W. Dudley St., Maumee / 419-893-0216 /
Jeni's Pistachio and Honey Pint — Black Kite Coffee & Pies
Jeni's Splendid Ice Cream is a much-fawned-over Columbus company, described as "America's best," "deadly delicious," "revolutionary" (Time, Cooking Light, and Saveur, respectively). Superlatives aside, the stuff tastes good — really good. Black Kite owner Kristin Kiser recently added Jeni’s products to the shop's menu.
$5.50. 2499 Collingwood Ave. / 419-720-5820 /
Muddy Sea Salt Slam — Nedley's Ice Cream & Coffee Cafe
This mix of savory and sweet by Sandusky creamery Toft's is a frozen treat with a perfect ball-game accent: peanuts. They're covered in chocolate and mixed into a batch of vanilla ice cream with sea salt caramel. What better way to salute the Mud Hens?
$1.50-$6.99. 200 E. South Boundary, Perrysburg / 419-874-1176 /
Raspberry Fudge Torte — Charlie’s Homemade Ice Cream & Edibles
Owner Charlie Nyitray has been creating and testing ice cream at his namesake store since 1984. In his raspberry fudge torte creation, Mackinac Island fudge chunks are folded by hand into a vanilla ice cream with ripples of raspberry streaked through it — an indulgence that’s well worth it.
$2.59-$5.99. 6600 Sylvania Ave., Sylvania. 419-885-2894.
Liquid Nitrogen Ice Cream — Element 112
Ever the perfectionist, Chef Chris Nixon brings a science-geek dedication to his ice cream creations. The key ingredient? Liquid nitrogen. "I learned the process in Manhattan," Nixon says. "It's a lot smoother, and the flavors stand out more because there's no water content." The nitrogen freezes concoctions made out of hibiscus, local elderberries, or Sauternes wine.
5735 N. Main St., Sylvania / 419-517-1104 / www.element112restaurant.com
