Steps from the Pacific, this Italian import captures everything we love about gelato: the creamy texture, rich flavors, and vibrant colors. The cantaloupe, cassis, and peach are the purest expression of fruit in frozen form.

LA's original Persian ice cream shop has been serving locals and tourists for years. The rose-infused ice cream tastes like springtime. Don't forget to add a dash of sour cherry syrup to tame all of the sweetness.

Three locations now serve the farmers' market fresh ice creams created by executive chef and co-owner Shiho Yoshikawa. The influence of partners Zoe Nathan and Josh Loeb assures seasonality. The garnishes here are tops: pick from house-made candied nuts, mini meringues, and more.

The most popular flavor at Carmela has always been their salted caramel, but we also love the strawberry buttermilk, toasted almond, and lavender honey, especially when nestled into a golden brown house-made cone.

We prefer the commute to the Culver City location of this Altadena-based gelateria. No hyperbole here: the emerald green pistachio gelato is operatic.

Peddler's combines the fun of riding a bike with the nostalgia of churning your own ice cream. Pick from traditional dairy, non-dairy, and sorbet in flavors like candied kumquat, cardamom, and banana chocolate chip.

Burbank has pastry chef John Park (Lukshon, Providence) to thank for the frozen treats at Quenelle. Combinations like yuzu mojito and blackberry lychee set off the more traditional flavors like blueberry pie with crumbly pieces of crust folded into the fruity swirl.

One of LA's most successful food truck start-ups, Coolhaus continues to build ice cream sandwiches out of classic cookies and unique ice creams. New to their line up are hand-dipped ice cream bars in flavors like coffee ice cream dipped in salted milk chocolate and crushed chocolate cookies.

There are liquid nitrogen ice cream shops closer to central LA, but the flavors at à la minute are worth the drive. Consider stopping in on a Sunday when they'll top their house-made cinnamon buns with a scoop of your choice (we'd opt for the olive oil vanilla or espresso chip).