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  • Food & Drink

Add these 4 sweet treats to your summer food bucket list

From spiked custard to creamy pops, here’s where to find cool desserts to beat the heat this summer.

By Stefanie Gans June 25, 2019 at 9:37 am

Frozen shave ice at Frozen Licks. (Photo by Rey Lopez)
Frozen Licks

For: Relishing the Rainbow

Ignore the fact that malls are notoriously overly air conditioned and grab a towering frozen shave ice, in flavors like birthday cake, green apple and tiger’s blood (strawberry, watermelon and coconut) from Fair Oaks Mall newcomer Frozen Licks. Next, decorate the rainbow-hued mound from the over 50 toppings, including cotton candy, sour worms, lychee jelly and sprinkles. // 11750 Fair Oaks Shopping Center, Fairfax

Falls Church Distillery featuring Kustard & Co.

For: A Spirited Treat

Falls Church Distillers paired with the custard shop, Kustard & Co. (inside pottery studio Kiln & Co.) for custom, spiked frozen desserts. Because alcohol doesn’t freeze, the resulting treat is boozy and remains just a little melty. Flavors include lemon verbena gin with coconut lemongrass custard and apple brandy-chocolate. // 442 S. Washington St., Suite A, Falls Church

DC Steakholders and 1950s Creamery

For: Edible Americana

Frozen custard is nothing if not nostalgia in a swirl of sweet, lickable calories, and Usman Bhatti and Lilly Kaur are banking on neighbors remembering the original Frozen Dairy Bar in their new spinoff: DC Steakholders and 1950s Creamery. The former is a version of their food truck of the same name featuring burgers, cheesesteaks and fries, and the latter is a tribute to the iconic ice cream stand—complete with the original recipe. // 6641 Arlington Blvd., Falls Church

Frozen Stuff On A Stick

For: A Pop of Summer

Opened at the end of last summer under a different name–Pop Culture–
the Purcellville pops brand is back at the Shoppes at Main and Maple, and inside
Leesburg’s ChefScape, with creamy, fruity and chocolate-covered versions. //
737 E. Main St., Purcellville

This post was originally published in our July 2019 issue. Interested in more food stories? Subscribe to our monthly print magazine and weekly e-newsletter.

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