The Best Dessert Shops in the United States

The vintage gas station theme, complete with retro signage and pedal cars, gives this Tempe Italian ice shop a cheerful reason to walk in. Joe's makes its Philadelphia-style ices in-house from whole fruit, and the difference shows up in every flavor. A drive-thru keeps things moving when the Phoenix heat turns urgent. The lemon is the crowd favorite for good reason, though the menu runs long enough that picking is half the fun.

Every mix-in at this Denver ice cream shop is made from scratch, which explains why the flavors change weekly and why people follow the Instagram just to see what's coming next. The team builds their own base, loads the pints accordingly, and sells them for pickup alongside draft beer, which is either a genius pairing or an obvious one depending on how you feel about it. A Westword Best Ice Cream pick two years running.

A renovated house on North 7th Street is now a vegan ice cream, coffee, and pastry shop where the Tsoynami, a housemade soy-based ice cream in over 20 Blizzard-style flavors, is the thing people come back for. The affogato, ice cream and chocolate syrup drowned in espresso, is a strong supporting argument. Cupcakes, cookies, and rotating daily specials round out the case for plants as dessert.

A doughnut shop in Norwood where pimento cheese, hot honey, Parmesan, and crushed red pepper can all end up on the same pastry. The vegan brioche dough is the constant, chewy and sturdy enough to hold whatever combination the team feels like trying next. Regulars like Butter & Salt anchor the case, while a rotating monthly menu swings further out. The savory side is where things get genuinely strange, in the best possible sense.

Pink booths, a soda fountain counter, and ice cream sodas that have been drawing Scottsdale families for what feels like forever. This old-school ice cream parlor is better known for sundaes than sandwiches, but the lunch menu holds its own: turkey salad with avocado, tea sandwiches, chili with cheese. The kind of place where saving room for dessert isn't advice so much as the whole point of showing up.

The cherry pie here landed on the New York Times list of the best restaurant desserts across the country in 2025, which is a lot of pressure for a slice of pie. The Cherry Hut is an old-school roadside institution in Northern Michigan that has been slinging pie forever, and a quarter-slab served warm is the move. Sour cherries, an aggressively generous filling, and a lard crust thin enough to shatter make the whole thing taste like the Platonic ideal of a county fair.

Churros come in loops, bites, or sticks here, all fried to order, so you wait a minute and they arrive properly hot. Dulce is a dessert café in a Gilbert strip mall where the menu is essentially a build-your-own operation: pick a shape, choose a dip or glaze, add toppings if you like. The plain cinnamon sugar version makes the strongest case that the rest of the menu is just fun extras.

A small chocolatier in Fountain Hills where the bonbons are the reason to make the drive. Louis and Denise Mirabella work in the bean-to-bar mode, making chocolate in-house, but the real draw is their bonbon range, which runs from classic cherry cordials and gianduja to passionfruit caramel and zinfandel ganache. The fillings hit with an intensity that makes each piece feel like it's been concentrated down to its purest form. Phoenix New Times named them best bonbons in 2024.

A roadside soft-serve stand on the Historic Columbia River Highway, Sugarpine has been stopping Gorge-bound traffic for a long time, the building's past lives as a gas station and bait shop still faintly readable in its bones. The Cherries Jubilee Sundae landed on the New York Times list of the year's standout dishes: sour-cherry sauce, almond brittle, cherry almond baba rhum, and vanilla soft-serve doing a lot of quiet work together for nine dollars.