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We all scream for ice cream

The dog days of summer are quickly slipping by — and with them go theexcuse to linger over a bowl of homemade ice cream. Except this isBoston, and we’re grown-ups, so let’s head to a bar.

The dog days of summer are quickly slipping by — and with them go the excuse to linger over a bowl of homemade ice cream. Except this is Boston, and we’re grown-ups, so let’s head to a bar.

Between lunch and dinner, the sunny bar at Kingston Station (25 Kingston St., Boston) morphs into a cafe for some afternoon delights. Chef Dana Love raids the booze to create creamy delights such as the Car Bomb (Guinness, Baileys, Jameson), which has an engaging bitter aftertaste from the stout; Jamaican Jamboree (espresso, rum, Tia Maria); and Fidel Castro, a refreshing passion fruit and rum blend inspired by this pretty bistro’s drink of the same name ($7).

At elegant M Bar (776 Boylston St., Boston), pastry chef Nelson Paz churns up a colorful collection of sorbet push-pops and sinful selection of chocolate-dipped ice-cream popsicles ($5). Popsicle flavors include mascarpone and coffee in dark cho-colate (it riffs on tiramisu), pistachio and strawberry smothered in white chocolate and a lemon verbena and peach (which has a lovely tea flavor) dipped in milk chocolate. The flavors are incomparable and the chocolate’s thick! The refreshing sorbet push-pops, which are fat free and vegan, include green apple and mandarin, coconut, banana and passion fruit or raspberry and lemon. The latter benefits from freshly squeezed lemon juice, adding some vitamin C, too!

 
 
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