Seattle

Molly Moon's is a place you need flip flops and a day off to truly enjoy. I walked in blinking out of the bright sunlight on 45th Street in Wallingford to find a cool sanctuary, pine tables and shelves of hot fudge. The chalkboard lists crazy-sounding ice cream flavors---balsamic strawberry, salted caramel, lavender honey, thai tea. They also have vanilla, for the less adventurous. The toppings get even fancier, all made by Dana Cree (the pastry chef at Veil). Besides the usual hot fudge and caramel, she’s created a balsamic reduction and seasonal fruit compotes. But no matter what you order, it will be too much. Even the single cone has 3 scoops. I felt like a little kid, ice cream dripping down my arm as I crunched into the homemade waffle cone. The salted caramel was too salty, but mixed with the lavender honey it was just perfect. Next time I'm getting that banana split.

Photo:  Sara Dow

Oh Molly Moon's. How thankful I am that I have to walk almost 2 miles to your doorstep. Otherwise I would surely be as large as the cows from whence their 16 delectable flavors come. Sure, they have the classic Neopolitan trinity. But how could you even THINK of ordering vanilla when you could have Scout Mint (as in the coveted seasonal cookies), Honey Lavender or Mandarin Chocolate Sorbet. There's nothing better than the one-two taste punch of sweet and salty. And you can satisfy that craving with the Balsamic Strawberry (featuring large stripes of that delicious dark nectar), the Maple Walnut or the more pointed Salted Caramel. If you're after a caffeinated kick to your sugar rush, you might go for the Thai Iced Tea or the Vivace Coffee which is freckled with ground-up coffee beans. Of course you can sample any flavor before committing to a giant scoop in your fresh waffle cone. This is useful for anyone skeptical of a cardamom-based desert (though even that is pretty good). Much to the chagrin of my pants, one can also buy their favorite flavor by the pint or quart. On a hot Seattle day, you'll find a line out the door. But I promise it's well worth the wait.

Photo:  Jessica Baxter