Michael Schlow’sno-rules Japanese newcomer在洛根鞭子季節性sof的兩種t serve sundaes at a time. Executive pastry chef Alex Levin starts with honey-miso black truffle ice cream with chocolate toffee and chocolate and caramel sauces. Coconut mango yuzu sorbet comes with lychee sauce, matcha shortbread crunch and candied walnuts. Say “swirl” to sample both at once.

The stylish Vietnamese restaurant on 14th Street NW makes house-churned soft serve. Gluten-free flavors include Vietnamese coffee with chocolate or dragon fruit and banana sorbet.

The local bubble tea shop added a stall inside Union Market on Saturday, October 22 that serves a debut line of vegan, oat-based soft serve. Kyoto Matcha is made with matcha and Oatly oat milk and a Black Sesame flavor features ground sesame for a rich, nutty, and caffeine-free option.

Midtown Center’s boozy chicken shack tops seasonal slices of classic apple and shoofly pie with a dollop of frozen custard. A crazy creation it calls a Pyclone blends up pie and frozen custard. Soft serve makes another appearance on the beer menu as a stout float.

The D.C. area’s quick-serve chain for hit Indian bowls is also known for its vegan soft serve, and the flavor of the moment is mango lassi. Order on-site or online for pickup or delivery.

The Wharf’s glassy, fast-casual poke spot dispenses seasonal soft serve flavors like pumpkin spice in a taiyaki cone (Japanese fish-shaped cake).

Michelin-rated Albi sends out labneh soft serve with pomegranate molasses, Lebanese olive oil, and sea salt. Labneh soft serve also helps builds a Turkish coffee affogato alongside date molasses and a dark chocolate brownie. Add a shot of Thrasher’s coconut rum for $4 more. The soft serve at chef Michael Rafidi’s next-door sibling cafe Yellow loops in plum and walnut baklava flavors.

The essential Japanese restaurant in Alexandria makes its own ice cream to cap off elegant six-course tasting dinners ($95). Fall brings a chestnut flavor to the table.