Here’s the Scoop: Our 10 Favorite Local Ice Cream Flavors

Strawberry hibiscus? Coffee cardamom? Yes, please.

Cold comfort: Moorenko’s. Photograph by Evy Mages .

This article, originally posted in July 2021, was updated in July 2022.

Strawberry hibiscus sorbet | Ice Cream Jubilee

Navy Yard, 14th Street corridor, Ballston

The strawberry hibiscus sorbet at Ice Cream Jubilee is a fruity vegan sorbet with ripe strawberries and homemade floral hibiscus syrup. Photograph courtesy of Anna Meyer.


Strawberry buttermilk with polenta crumble | Gemini

1509 17th St., NW


“Cookie Overload,” with chocolate-chip cookies and Oreos | Moorenko’s

Capitol Hill, Silver Spring, Bethesda


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Mixed-berry sorbet | Dolci Gelati

Shaw, Takoma Park, Old Town

Mixed-berry sorbet. Photograph courtesy of Dolci Gelati.


Nutella | Nice Cream

2831 Clarendon Blvd, Arlington


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Blood orange sorbet | Thompson Italian

124 N. Washington St., Falls Church


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Pistachio gelato | Pitango

Adams Morgan, Penn Quarter, Bethesda, Reston


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Coffee cardamom | Mélange

449 K St., NW

Coffee Cardamom by Mélange. Photograph courtesy of Tandem Creative.


Butterscotch miso | Mount Desert Island Ice Cream

3110 Mount Pleasant St., NW


Key-lime pie | Peterson’s Ice Cream Depot

7150 Main St., Clifton

This article appears in the July 2021 issue of Washingtonian.

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.

Sophia Young
Editorial Fellow