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    cool spots

    8 totally unique frozen treats in Houston, from cotton candy cones to rolled ice cream

    Elsebeth Kirby
    Jul 3, 2018 | 9:33 am
    Dolce Neve gelato
    An assortment of gelatto flavors from Dolce Neve
    Photo courtesy of Dolce Neve

    With the intense Houston summer heat, ice cream and other delicious frozen treats are the perfect afternoon snack to enjoy in a shady park or as an after-dinner treat. Instead of heading to the same old ice cream spot, try one of Houston’s newer dessert shops with unique flavors, homemade waffles or churros, and hopefully an Instagram opportunity. We traversed Houston in search of an experience that's more than your typical neighborhood ice cream parlor.

    Dolce Neve (Heights, gelato)
    4721 N Main St., 77009
    As its name suggests, Dolce Neve (Italian for “sweet snow”), is an all-natural gelato shop that pays homage to the first gelato inspired by Italian traditions and local ingredients. Always available are their staples such as Stracciatella, Vanilla from Madagascar, or Salted Caramel. For an Instagrammable cone of brightly colored gelato this summer, head here every couple of weeks to try one of their rotating flavors like chocolate with candied orange peels, or ricotta, honey, and pistachio.

    Treats of Mexico (East End, ice cream and frozen treats)
    724 Telephone Rd., 77023
    Treats of Mexico offers a variety of authentic Mexican sweets such as traditional Mexican candies, concha ice cream sandwiches, and mangonadas (a drink made with mango, lime juice, chamoy sauce, and chili powder). The Rum Raisin ice cream is the perfect cool treat on a hot summer day — with hints of cinnamon and bursts of rum. For an authentic Mexican experience, look for this gem in the East End.

    Pondicheri (Upper Kirby, interesting flavors, specialty desserts)
    2800 Kirby Dr., Ste b132, 77098
    The popular Indian restaurant's in-house bake lab just debuted a new line of ice cream treats and homemade flavored cones that are a fun twist on Indian deserts. They've crafted a new take on ladoos (round and crispy treats), and new ice creams that are rolled in toasted nuts. For a special summer treat, try the mango ice cream ladoo made with saffron, kevra, and cardamom, and then coated with toasted almonds.

    8 Fahrenheit Ice Cream (near River Oaks District, rolled ice cream)
    2400 Mid Ln., 77027
    This trendy spot is home to that rolled ice cream that seems to have recently become very popular. The unique serving style consists of pouring a flavored milk-based liquid onto an extremely cold surface that freezes the liquid and creates ice cream before being scraped off into rolls and the covered in toppings. Try one of their memorably names pre-made combinations such as Black Humor (a combination of Oreo cookies, brownies, and chocolate sauce), or create your own combination of flavors and toppings.

    Snowballs x Bebidas (River Oaks)
    2606 Edloe St., 77027
    This stand can boast cred as the first shaved ice spot inside the Inner Loop and features a wide array of all-organic syrups with flavors such as wild cherry, watermelon, and mint. Check their house favorites for a list of popular combinations with memorable names such as Smells of Summer (a combination of lavender, lemonade, and mint), or Water Under the Bridge (a mix of watermelon, mint, and chamoy sprinkles). Walk up to Snowballs’ former bank teller window and order a cool treat to enjoy under the oak tree canopy.

    Aqua S (Chinatown, soft serve with creative toppings)
    9889 Bellaire Blvd., Ste D232, 77036
    Founded in Australia, Aqua S brings a sugary punch of exotic flavors and cotton candy-wrapped cones that can't be found anywhere else in Houston. The shop offers three flavors a week, with their staple flavor, Sea Salt, being the most popular. Add toasted marshmallows, caramel popcorn, and pop rocks to your sugary treat, coupled with the cotton candy cloud cone, to create an Instagram-worthy shot.

    Red Circle (Chinatown, churros with ice cream)
    6838 Ranchester Dr., 77036
    Located in Chinatown, Red Circle boasts an entirely handcrafted menu from their ice creams, such as Elmo Crunch (so named because of its deep red color), soft serve, and their variety of warm treats. Although their ice creams are delicious, what really makes Red Circle unique are the homemade egg waffles, macarons, and churros that are made to order. Each churro has that crunchy outer shell, warm, soft center, and is covered in sugar and spice which makes for the perfect ice cream treat.

    Bubble Egg (Chinatown, waffle cones with ice cream)
    9188 Bellaire Blvd., Ste b, 77036
    Bubble Egg is a completely customizable dessert experience —from its homemade, egg waffle cones with baked-in toppings, multitude of ice cream flavors, and large array of toppings to choose from. Popular options are the pistachio or chocolate chip filled waffles with a scoop of strawberry, vanilla, or Oreo ice cream, with your choice of toppings. The wait for the freshly made waffle cone is well worth it.

    The cotton candy cloud cone from Aqua S

    Aqua S soft serve ice cream
    aquas_us/Instagram
    The cotton candy cloud cone from Aqua S
    ice-creamdessertsnews-you-can-eat
    news/restaurants-bars

    firing up Montrose

    New Houston seafood restaurant adds live-fire flair to Japanese flavors

    Eric Sandler
    Dec 3, 2025 | 10:02 am
    Casa Kenji restaurant
    Photo by Becca Wright
    Spanish sea bass, scallop crudo, nigiri, bluefin binchotan, and bluefin crudo.

    An ambitious new seafood restaurant is coming to Montrose next week. Casa Kenji will open on Tuesday, December 9.

    Located in the former Andiron space (3201 Allen Pkwy), Casa Kenji is the first Houston project for New Orleans restaurateur Malachi DuPre, a former LSU standout who played briefly in the NFL before establishing Kenji and Kenji Kazoku restaurants in New Orleans. Together with former LSU teammate John “B-John” Ballis and Houston chef Bigler “Biggie” Cruz, Casa Kenji will blend Latin and Japanese influences while also incorporating live-fire elements into the restaurant’s dishes. Cruz, whose resume includes a lengthy stint at Uchi as well as working at critically acclaimed Houston seafood restaurant Golfstrømmen, tells CultureMap that Casa Kenji’s approach is the first time he can be himself in the kitchen.

    “My perfect restaurant was always based on the live fire and sushi combination,” Cruz says. “My mom cooked with wood for my entire life. The live fire creates completely different flavors. The smoky flavors, the sear from the charcoal — they create a different type of memory for me.”

    The use of live fire techniques will permeate Casa Kenji’s menus in ways both big and small. For example, diners will be able to feast on prawns grilled directly on charcoal and served with yuzu chili garlic, or savor lightly seared Japanese wagyu tataki paired with mushrooms. Even raw dishes will benefit from the restaurant’s wood-burning grill and stove.

    “Every vegetable we peel, we make into an ash that’s a topping for the dishes. It adds a different layer of flavor,” Cruz says. Look for it in the scallop aguachile, among others.

    Even vegetables get a smoky component, as in a cabbage dish that’s braised with dashi and soy sauce before being roasted and served with an onion soubise that Cruz says he developed based on techniques he learned from Golfstrømmen chef Christopher Haatuft.

    “It’s rich, super savory, with smoky layers, and you get brightness from the shiso gremolata. I think it will be a signature dish for us,” the chef says.

    One change to the interior is the addition of a six-seat omakase counter that looks into the kitchen. Cruz promises those diners will have an even more elevated experience than the restaurant’s regular menu, including ingredients such as Japanese wagyu and premium fish flown in from Tokyo’s Toyosu fish market.

    Beyond its cuisine, Casa Kenji hopes to stand out with its spacious outdoor patio. Since very few Japanese-inspired restaurants in Houston offer outdoor seating, it should appeal to diners who want a little vitamin D along with their tuna crudo.

    “We’re proud to showcase the craft and creativity that defines Casa Kenji,” co-founders Cruz, Ballis, and DuPre said in a statement. “With chef Bigler Cruz at the helm — blending live-fire technique with the discipline of Japanese tradition — we’re equally honored and excited to share a unique concept that is truly rooted in passion, culture, and community.”

    Casa Kenji will be open for dinner Tuesday through Sunday beginning at 4 pm. Reservations are available on Resy.

    Casa Kenji restaurant

    Photo by Becca Wright

    Spanish sea bass, scallop crudo, nigiri, bluefin binchotan, and bluefin crudo.

    news/restaurants-bars
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