Frozen Crush offers 16 flavors of their dairy-free treat, each one made daily from fruit puree. Flavors can be stacked, or combined with fat-free yogurt, to create a blend or swirl of icy and creamy goodness that is not to be confused with ice cream. After perusing the focused menu, dive spoon-first into a large cup ($4) packed with both lemon and cherry ice, or take home a quart ($8) of the horchata or root-beer flavors for drink-inspired sweetness. When dreams of dairy hijack your brain, add a cream-kissed layer to the cold cup and top the fat-free vanilla yogurt with cotton-candy ice ($4–$5), or opt to blend orange ice and yogurt into a beautiful Creamsicle-esque creation ($4–$5). Sugar-free options are also available for dentists who practice what they preach.
Western Bagel has captured local tongues and breadbaskets since first exporting its circular treats to the bagel-barren West Coast 63 years ago. The freshly baked dough-discs cover a wide range of flavors and styles. Recruit a seasoned trio of sesame, poppy seed, and everything varieties from the stable of original recipes and erect a fort by spackling them with rich cream cheese. Meanwhile, each of the six alternative selections, all nearly fat-free and 110 calories, pack a flavorful punch without fostering paunch.
L.A. Creamery Artisan Ice Cream is frequently featured on television and in the press. The Daily Find praised the eclectic selection at L.A. Creamery. The Los Angeles Daily News featured the shop as one of its "Small Bites," and L.A. Creamery was seen in the "Dine on a Dime" segment on CBS News. Yelpers give the Canoga Park location an average of four stars.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 21 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day ovens warm up cake batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, red velvet, and white-chocolate raspberry are favorite staples, and a new seasonal flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all crowned with signature cream cheese frosting.
As a burgeoning locally-run, two-location dessert empire, Frootsii bring smiles to thousands of sweet-toothed customers with handmade treats such as frozen yogurt and sorbets, chocolate-dipped cakepops, and freshly baked cupcakes. An ever-rearranging daily menu of cupcake flavors introduces taste buds to familiar favorites such as German chocolate and red velvet, as well as less-common tastes such as cinammon apple caramel, green tea, or chai tea. Savor spoonfuls of frosty sorbet or frozen yogurt in flavors such as Irish mint, pistachio, and kiwi strawberry, or use wide-circumference boba straws to suck up frothy boba tea’s chewy tapioca pearls or engage in diplomatically tense spitball arms races.