This old-timey ice-cream parlor crafts unexpectedly decadent vegan and dairy-free desserts. The spot may follow a devout all-natural, organic philosophy, but there’s more than just fruit sorbet here—the most popular flavors are cake batter and peanut-butter fudge. Co-owners Blythe Boyd and Derek Hackett opened the shop in October 2008 with a vision to revive the traditional soda fountain—donning bow ties and aprons while offering scoops, soft serve, floats, sundaes, and splits—using vegan ingredients. Soy, nut, or coconut milk forms the base for a dozen rotating flavors made in half-gallon batches each day, and served in sundae glasses or as shakes with stainless-steel straws.