You'd be remiss not to enjoy ice cream at Seattle favorite Molly Moon's, which sources 90% of its ingredients from small business owners like jam makers, beekeepers, strawberry farmers, and coffee roasters in the Pacific Northwest, including Theo Chocolate, Olympia Coffee, Sugimoto Tea, and more. Best of all, it has rotating flavors every month, so there's always something new to try for return visitors. If you're not sure where to start, order a flight, which includes a kid's scoop of all their flavors, which you can customize with toppings like chocolate shell, Thin Mint cookie crumbles, lemon curd, and more.
If you prefer vegan, gluten-free, or plant-based ice cream, check out Frankie and Joe's, which has locations in University Village and Capitol Hill. It makes flavors daily with coconut milk and homemade oat milk, sweetened with alternative sugars like dates, maple, and coconut sugar, and mixed with nuts and superfoods. Its top sellers are Mint Brownie, Chocolate Tahini Supercookie, and Salty Caramel Ash, but they also have three monthly flavors you can test. I recommend sampling a few before picking your flavor, as they're all unique.