3 Atlanta restaurants offer frozen treats perfect for the holidays
Sure it’s chilly outside, but ice cream is for all seasons. Right now, we’re digging these fa-la-la frozen treats.
Shake Shack , located at 3035 Peachtree Road N.E. in Buckhead, just launched a handful of holiday shakes. The frozen sundry options include a gingerbread shake made of gingerbread spiced frozen custard, whipped cream and cinnamon cookie crumble; a chocolate peppermint shake that combines chocolate frozen custard, peppermint, whipped cream and crumbled chocolate covered candy canes; and a Christmas cookie version of sugar cookie frozen custard, whipped cream and red and green sprinkles. All shakes will be available until Jan. 3. For those who look forward to the arrival of Hanukkah Harry, during the seven days of Hanukkah (Dec. 6 to 14), customers can order a "Hanukoncrete," a concrete that sees a blend of vanilla custard, strawberry puree and a glazed doughnut.
On December 1, look for Santa's reindeer have left their mark at Flip Burger at 1587 Howell Mill Road in Atlanta. All month long, you'll find a tasty Deer Tracks milkshake that blends chocolate ice cream, liquid nitrogen Whoppers, salted caramel, a balsamic reduction and vanilla whipped cream.
The gelato crowd can find the answer to their craving for chilled sweetness at Novo Cucina at 5592 Chamblee Dunwoody Road in Dunwoody. Chef Meridith Ford has crafted five from-scratch, holiday flavors at the Italian restaurant. Among gelato, expect egg nog, white chocolate peppermint, dark chocolate Grand Marnier and gingersnap as well as a cranberry-orange sorbetto. The seasonal, artisanal offerings are available beginning Dec. 1 and available for dine-in or takeout so you can enjoy them the comfort of your home while watching "A Charlie Brown Christmas," "Frosty the Snowman" and other classic holiday flicks with the kids.
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About the Author
Ligaya Figueras is the AJC's senior editor for Food & Dining. Prior to joining the AJC in 2015, she was the executive editor for St. Louis-based culinary magazine Sauce. She has worked in the publishing industry since 1999 and holds degrees from St. Louis University and the University of Michigan.
