In addition, some of the best and most inventive flavors of the past couple of months are being churned out by local restaurants. Beuchert’s Saloon, for instance, has featured ice cream as part of their dessert offerings since opening on Capitol Hill in 2013, but chef Andrew Markert says the shift to takeout has grown their daily offerings from a typical four to five flavors to a rotating cast of 10 to 14 — the sales of which Markert says are beyond his expectations. “It’s a great add-on to a meal,” Markert says, “and we often see orders for two or three or six pints for an order.”
Here are some of the restaurants around the area where you should grab a sweet treat to complete your feast.
There are a number of riffs on classic American dishes on Beuchert’s menu, so it’s fitting that ethos extends to dessert, with a homemade twist on a classic confection: the candy bar. Markert’s in-house version combines chocolate shortbread, chocolate mousse and caramel pastry cream, and it tastes even better right now when he adds chunks of it to vanilla ice cream in the restaurant’s Candy Bar Crunch flavor.
Inspiration for one of Beuchert’s other flavors pays tribute to a local ice cream shop: Nat’s Berry Crunch was an anniversary gift from Markert to his girlfriend, whose favorite flavor is MarionBerry from Ice Cream Jubilee.
While you might have been stress baking at home, Markert says he’s been enjoying using this time overdoing it with ice cream flavors and will keep making more as long as the current takeout model is in place. Keep your eyes out for a Cinnamon Toast Crunch-inspired one in the works that might appear on the menu sooner rather than later.
623 Pennsylvania Ave. SE. beuchertssaloon.com. Open daily for takeout and delivery. $9 per pint.
Jeff and Barbara Black’s local suite of restaurants have long set their focus on the catch of the day, not the rotating flavor of the day. But frequent diners know that their homemade ice creams are the best way to close out a meal. While other restaurants update their flavors frequently online, BlackSalt requires a phone call (202-342-9101) to know what’s being cranked out.
The classic vanilla and chocolate are well worth your time, but a recent visit offered another classic: Oreo flurry. The sorbet offerings were seasonally fitting highlighted by the delightfully tart rhubarb lemonade.
4883 MacArthur Blvd. blacksaltrestaurant.com. Open daily for takeout and delivery. $8 per pint.
Chef Kevin Tien’s Capitol Hill hotspot has been lauded for its attention to detail and nostalgic bent, so it’s no surprise that the restaurant’s top-selling pint recalls the joy of gathering around a campfire. And for good reason too: A real life sampling of pastry chef Willa Pelini’s concoction, Campfire Marshmallow, tastes even better than the memory.
Burnt marshmallow provides a rich accent to the creamy custard base for a sweet, but not-too-sweet, dessert worthy of its own trip even if you weren’t already there for Tien’s makeshift Vietnamese takeout offerings. And it sounds unassuming, but a frozen take on fancy milk, which is typically served in-house with a salted rye chocolate chip cookie, might be the sweet fix you didn’t know you were craving.
For those looking for a taste of the boardwalk experience, a recent addition has been the tropical twist Italian ice, which blends coconut, pineapple and passion fruit.
Update: On Tuesday, Emilie's announced that it would temporarily close after a staff member came into contact with someone who tested positive for covid-19. Check its website for reopening information.
1101 Pennsylvania Ave. SE. emiliesdc.com. Open daily for takeout and delivery. $7-$10 per pint.
Chef Ris Lacoste’s namesake restaurant has been a West End stalwart, serving up seasonal American cuisine for years. And according to The Washington Post restaurant critic Tom Sietsema, the restaurant is thriving under takeout conditions, calling Lacoste a “restaurant Superwoman.”
In a recent review, Sietsema highlights the offerings of “lunch for $15, fresh produce from the farmers market, cocktails, free delivery and comfort foods such as chicken pot pie to heat and serve at home.” One of the best ways to put a cherry on top of your meal is taking home one of Lacoste’s handmade ice creams and sorbets.
The frozen treats tend to lean on fruits of the season, including passion fruit and pineapple flavors, but those looking for classics would be well served snagging a pint of the cinnamon ice cream — as supplies last.
2275 L St. NW. risdc.com. Open Monday through Friday for takeout and delivery. $8 per pint.
Trummer’s had been a fine-dining getaway in charming Clifton for a decade, but it recently shifted to a more casual approach, with a menu designed to appeal to the whole family. While you can still carry out some kiddie portions for dinner, the restaurant throws it back a little with nightly three-course dinners for two.
Sure, you can add a bottle of champagne or batched summer cocktails to your order, but if you’re lucky enough to grab it in time, turn your attention to pastry chef Meagan Tighe’s gelato selection.
Some of the most delectable options include the Nutella swirl and salted caramel truffle flavors — the latter of which is inspired by the bonbons typically served at the end of a typical Trummer’s meal. And for anyone looking to make their own elevated sundae, Trummer’s offers a DIY kit that includes housemade whipped cream, warm chocolate ganache, chocolate pearls and cherries.
7134 Main St., Clifton. trummersrestaurant.com. Open Tuesdays through Sundays for takeout and delivery. $7.75-$8 per pint. DIY sundae kit is an additional $4.50.