It’s hot in Boston. There — no sugar-coating it. But speaking of sugar, here are some sweet ways to cool off with some desserts around town. Consider it a second-helping of these frozen treats to try around town.
Sugar Skulls is now open at High Street Place
Sugar Skulls, a dessert shop slinging ice cream, floats (with or without booze), frozen cocktails, and more opened up at downtown’s High Street Place food hall on July 17. Gustavo Lecanda — who hails from Cancún, Mexico — and Chris Wandell are behind the concept, which references traditional sweets in the shape of skulls that are enjoyed around the Día de los Muertos. They also operate the neighboring North East of the Border taqueria stall, where you can savor barbacoa tacos and more before dessert.
Also on the menu: ice cream “tacos” with bright waffle shells that are almost too beautiful (almost) to eat. Of the confection, Wandell says, “Indulgence meets nostalgia in the ice cream taco, my all-time favorite menu item at Sugar Skulls. It’s a fusion of two beloved treats — the crispy, sweet crunch of a taco shell, filled to the brim with velvety, dreamy ice cream flavors that take your taste buds on a thrilling ride.” Check out banana split, cookies and cream, and other flavors.
In High Street Place, 100 High St., Boston.
Lazy Bear Creamery brings more ice cream to Dorchester
Some marked the Fourth of July with Fireworks. Matthew Galvin of Dorchester celebrated with the grand opening of his ice cream shop on Neponset Ave. What petite Lazy Bear lacks in size, it makes up for with big ice cream flavors on the 40-strong menu, like banana Oreo, butter pecan, and “Dorchester campfire” (or, s’mores). The tsunami flavor is vanilla ice cream with brownies, chocolate chips, and a fudge swirl. Classic chocolate, vanilla, cookie dough, and other delights round out the offerings too.
While the ice creams are crafted by South Shore’s Nona’s Homemade Ice Cream, Galvin’s younger sister, Maggie, whips up cookies, brownies and other baked goods. The waffle cones and the hot fudge — based on his grandmother’s recipe — are house-made, too.
The shop has a bright vibe, with tropical wallpaper, two swings suspended from the ceiling by the front window, and playful animal artwork including sloths. Outside, patrons can hit up the walk-up window and enjoy treats in the open air on the patio.
383 Neponset Ave., Dorchester.
FoMu opens in Quincy Market
Much to the delight of the dairy intolerant, there are now a few more spots to dig into FoMu’s plant-based ice creams. Along with a new popup in the Seaport (which joins a recent popup in Boston Landing), leave the Lactaid at home and head to FoMu’s latest stall in Quincy Market. Founded by Deena Jalal, the latest spot joins already-open cafes in Fenway, Jamaica Plain, the South End.
The coconut-milk concoctions are available in flavors like birthday cake, blueberry shortbread, key lime pie, and cold brew (using George Howell coffee that’s cold-brewed inhouse).
In Quincy Market, 655 Tremont St., Boston.