Connect
To Top

San Diego’s coolest desserts of summer

New frozen and chilled desserts at local restaurants.

If you’re looking to chill out as the temperature soars this summer, check out these new frozen and chilled desserts being rolled out at local restaurants.

Catania: Semifreddo

This Italian-inspired semi-frozen dessert is made with Nutella, hazelnuts, olive oil and saba (a thick sweet syrup made from cooked-down grape juice).

7863 Girard Ave. No. 301, La Jolla. 858.551.5105 or cataniasd.com

 

This semi-frozen dessert is made with Nutella, hazelnuts, olive oil and saba. (Medium Raw Arts)

Common Theory Public House: Stout-battered brioche fried ice cream

This gastropub is all about craft beer, even for dessert. Vanilla ice cream is wrapped in brioche, then fried in stout batter, tossed in powdered sugar and topped with maple syrup, bitter chocolate with a dollop of whipped cream.

4805 Convoy St., Kearny Mesa. 858.384.7974 or commontheorysd.com

This gastropub is all about craft beer, even for dessert. Vanilla ice cream is wrapped in brioche, then fried in stout batter, tossed in powdered sugar and topped with maple syrup, bitter chocolate with a dollop of whipped cream. (Common Theory)

 

Cork & Craft: Cherry pie ice cream

Pastry chef Brenda Gonzalez’s thyme-roasted cherries are served in a flaky pie shell and served with crême-fraiche ice cream filled with dark chocolate chunks and cherry swirl.

16990 Via Tazon, Rancho Bernardo. 858.618.2463 or thecorkandcraft.com

Pastry chef Brenda Gonzalez’s thyme-roasted cherries are served in a flaky pie shell and served with crême-fraiche ice cream filled with dark chocolate chunks and cherry swirl. (Cork & Craft)

 

Cusp Dining & Drinks: Deconstructed Pavlova

This scenic La Jolla rooftop restaurant has flipped the ingredients of the Russian-inspired meringue dessert to create a tangy, fresh summer delight. Cusp’s version starts with a base of house-made lime curd topped with fresh berries, a strawberry sauce and a crumble of meringue.

Hotel La Jolla, 7955 La Jolla Shores Drive. 858.551.3620 or cusprestaurant.com

This scenic La Jolla rooftop restaurant has flipped the ingredients of the Russian-inspired meringue dessert to create a tangy, fresh summer delight. Cusp’s version starts with a base of house-made lime curd topped with fresh berries, a strawberry sauce and a crumble of meringue. (Cusp)

 

Fiore: White chocolate sphere

This steakhouse at Harrah’s Resort Southern California is serving a sweet summer surprise. Crack open the white chocolate shell on this new frozen dessert and inside you’ll find house-made blueberry and raspberry gelatos, covered with spicy chocolate sauce.

777 Harrah’s Rincon Way, Valley Center. 760.751.3100 or harrahssocal.com/taste/fiore/

White chocolate shell with house-made blueberry and raspberry gelatos, covered with spicy chocolate sauce. (Fiore)

 

Hello Betty Fish House: Kahlua Caramel

This caffeinated sundae created by chef Jared Hills includes espresso ice cream, chocolate-dipped coffee beans, biscotti and whipped cream.

211 Mission Ave, Oceanside. 760.722.1008 or hellobettyoceanside.com

Espresso ice cream, chocolate-dipped coffee beans, biscotti and whipped cream. (Arielle Vey)

Herb & Eatery: Strawberry rhubarb and lavender sorbet

This new quick-service market and cafe attached to Herb & Wood restaurant serves fresh-churned ice cream flavors created by pastry chef Adrian Mendoza, including this sweet and herby sorbet that’s sold by the scoop or the pint.

2210 Kettner Blvd. Little Italy. 619.794.2790 or herbandeatery.com

Nitrogen-frozen blueberry Cool Whip, streusel ice cream and house-made graham crackers. (Ginger Niles)

 

Juniper & Ivy: Buttermilk Pie

Pastry chef Ginger Niles created this science-nerd’s delight with nitrogen-frozen blueberry Cool Whip, streusel ice cream and house-made graham crackers.

2228 Kettner Blvd., Little Italy. 619.269-9036 or juniperandivy.com

Nitrogen-frozen blueberry Cool Whip, streusel ice cream and house-made graham crackers. (Ginger Niles)

 

Kettner Exchange: Pina Colada Popsicle

This boozy frozen treat is made with pineapple juice, lime zest, sugar, coconut milk, Smith & Cross rum and salt.

2001 Kettner Blvd., Little Italy. 619.255.2001 or kettnerexchange.com

Pineapple juice, lime zest, sugar, coconut milk, Smith & Cross rum and salt. (Kettner Exchange)

 

Mendocino Farms: Dottie’s PB&J Sundae

One of San Diego’s newest artisan restaurants, Mendocino has created a sundae with small-batch vanilla bean soft serve from Sweet Rose Creamery, peanut butter syrup, blueberry coulis and peanut butter cookie crumble.

8795 Villa La Jolla Drive, La Jolla. 858.731.8130 or mendocinofarms.com/la-jolla/

Vanilla bean soft serve from Sweet Rose Creamery, peanut butter syrup, blueberry coulis and peanut butter cookie crumble. (Abby Mahler)

 

Mister A’s: Chilled fruit soup

An elevated take on the childhood classic is made with rainbow sherbet, pineapple chips and fresh berries.

550 Fifth Ave., Bankers Hill. 619.239.1377 or asrestaurant.com

Rainbow sherbet, pineapple chips and fresh berries. (Mister A’s)

 

Pacifica Del Mar: Semifreddo

This luscious layered dessert has a dark chocolate custard base, a light espresso mousse top, coffee candy topping and a stick of hand-rolled chocolate.

1555 Camino Del Mar, Del Mar. 858.792.0476 or pacificadelmar.com

This luscious layered dessert has a dark chocolate custard base, a light espresso mousse top, coffee candy topping and a stick of hand-rolled chocolate. (Pacifica Del Mar)

 

Pillbox Tavern: Snickers cream cheese pie

New for June, this Snickers candy-bar inspired pie has a graham cracker crust, caramel, peanuts, chocolate and crumbled Snickers bars.

117 Plaza St., Solana Beach. 858.436.7016 or pillboxtavern.com

New for June, this Snickers candy-bar inspired pie has a graham cracker crust, caramel, peanuts, chocolate and crumbled Snickers bars. (Pillbox Tavern)

 

Pokewan: The Jolly Cane

This newly opened quick-service poke bowl outlet in Carlsbad is among the first local eateries to serve the popular South Korean dessert. The candy cane-shaped, hollow puffed-corn cone is filled on either end with vanilla ice cream topped with sprinkles.

2958 Madison St., Suite 101, Carlsbad. 760.720.2300 or pokewan.com

This newly opened quick-service poke bowl restaurant, with locations in Carlsbad and Del Mar Highlands, is among the first local eateries to serve the popular South Korean dessert. The candy cane-shaped, hollow puffed-corn cone is filled on either end with vanilla ice cream topped with sprinkles. (Pokewan)

 

Puesto Mexican Street Food: Nopales & lime gelato

In collaboration with Bobboi Natural Gelato, Puesto has introduce a Mexican-inspired gelato. The dairy-free dessert is made with flavors of cactus and lime and topped with a sprinkle of tajin, a 

mixture of dry chile peppers, lime and salt.

The Headquarters: 789 West Harbor Drive, Suite 155, downtown. 619.233.8880

La Jolla location: 1026 Wall St., La Jolla. 858.454.1260. eatpuesto.com

The dairy-free dessert is made with flavors of cactus and lime and topped with a sprinkle of tajin, a mixture of dry chile peppers, lime and salt. (Carmeiie Pina)

 

Red O La Jolla: Tres leches cake

This newly opened opens May 5 upscale Mexican eatery offers a gourmet take on Mexico’s favorite celebration cake. The cake, soaked with three types of milk, is served with fresh whipped cream and berries.

4340 La Jolla Village Drive, La Jolla. 858.291.8360 redorestaurant.com

This newly opened upscale Mexican eatery offers a gourmet take on Mexico’s favorite celebration cake. The cake, soaked with three types of milk, is served with fresh whipped cream and berries. (Bob Hodson Photography)

 

Seasons Restaurant: Edible terrarium

This sweet treat in a terrarium planter container is made with tapioca, pineapple foam, coconut sorbet and local flowers.

Four Seasons Residence Club Aviara, 210 Blue Heron Place, Carlsbad. 760.814.8677 or fourseasons.com

Made with tapioca, pineapple foam, coconut sorbet and local flowers. (Seasons)

 

pam.kragen@sduniontribune.com

 

More in Food | Drink

Life's cool.

Current issue + archives

Enter email, receive cool stuff.

Copyright © 2016 Pacific San Diego Magazine. All rights reserved. A part of the tronc network.