Stay Cool, Kid

The summer's iciest new desserts

We traversed restaurants and sweet shops for the best and coolest new additions. The six frozen treats below are the finest of our discoveries, each one icy, sophisticated and dangerously easy to devour.

THE PLACE THE DESSERT
Billy Sunday This Logan Square cocktail boîte is home to a superlative new ice cream sandwich, made with frozen custard and crisp gingersnap cookies ($6). It rests on a scoop of bourbon-peach compote–and is even better with a bourbon Old Fashioned on the side.

Katherine Anne
Confections

A summer makeover left this confectioner's drinking chocolate lighter, frothier and cooler. The superb shakes (pictured; $7) are made with local milk and cream, ice, and various flavors of ganache: white chocolate with English breakfast tea and chai spices; bittersweet infused with Ipsento coffee, caramel or Mexican chiles; and more.
NoMI Garden Local Kilgus cream is the simple star of pastry chef Meg Galus's sweet-cream soft-serve ($8), a new offering on this Downtown restaurant's patio (and also available to go). Order it drizzled with butterscotch or swirled with an ever-changing second flavor, recently passion fruit.
Bake This Wicker Park bakery is home to some of the city's finest ice pops ($2.50). Pick from flavors like watermelon-strawberry, honeydew, blueberry or pineapple-strawberry, or go for a more indulgent frozen treat: A push-pop made with red velvet cake ice cream ($2.25).
Telegraph Ginger is the root in Telegraph's root-beer float ($9), a barely sweet, complex and surprisingly delicious combination of ginger-honey ice cream and bitter Scottish stout. The glass is garnished with honeyed whipped cream, candied ginger and an "edible straw" tuile.
Intelligentsia This local roaster's Logan Square outpost will start serving coffee milkshakes this Friday, August 9 ($6). They're sophisticated, caffeine-packed treats, made of nothing more than Jeni's sweet-cream ice cream and two shots of Intelligentsia's Black Cat espresso. A kids' version ($5) features house-made TCHO chocolate ganache in place of the espresso.