Inspired by the traditional “feel-good” ice cream they grew up eating during their Midwestern childhood, owners Bijan and Leila Sadeghi scoop traditional classics as well as inventive, Persian-influenced flavors like Faloodeh, a traditional sorbet made with rosewater and rice noodles, and Pink Rose, made with rose jam. bloomfieldcreamery.com
Carmela Ice Cream Co.
Jessica Mortarotti’s North Pasadena micro-creamery churns out handcrafted ice creams and sorbets made from seasonal, local, farmers-market produce. For a true garden-inspired flavor, try the refreshing, palate pleaser Lavender Honey—milk and cream are infused with organic lavender flowers, then naturally sweetened with a touch of honey. carmelaicecream.com
Rori’s Artisanal Creamery
Owner Rori Trovato partners with local farmers for the freshest, most wholesome ingredients available, like he uses in Wild Berry Chocolate Crisp, a blend of local, seasonal berries sprinkled with dark-chocolate-covered Rice Krispies. rorisartisanalcreamery.com
Salt & Straw
A variety of inventive flavors make their debut monthly, but menu staple Pear & Blue Cheese, a savory-sweet combo made with candied Bartlett pears and Rogue Creamery blue cheese, remains a popular pick. saltandstraw.com
Food scientist and co-founder Adrienne Borlongan draws inspiration from far-flung locales that translates to colorful, craveable flavors like Ube Malted Crunch, Pandan Tres Leches, and Passion-Fruit Cacao. wanderlustcreamery.com