Skip the ice cream this summer

Seattle’s summer food scene offers a variety of refreshing, non-dairy cold treats that extend well beyond traditional ice cream. Food writer Naomi Tomky highlights several standout options, starting with Mike’s Shave Ice, which emphasizes the technical precision of ice shaving and authentic Hawaiian toppings like li hing mui and coconut cream. In contrast, Tomo’s kakigori presents a creative, experimental approach to Japanese shaved ice, utilizing unexpected ingredients such as seaweed meringue and miso caramel. Further exploring global influences, La Garrafita Antojitos serves Mexican-style raspados with a coarser ice texture that maximizes syrup absorption. Finally, Gao Lao’s chrysanthemum and Thai tea slushies demonstrate how cold temperatures can temper sweetness while highlighting complex, herbal flavor profiles. These diverse desserts provide cooling relief while showcasing the city's evolving culinary landscape through unique textures and bold, international flavor combinations.