Awan

Chef-driven, somewhat pricey and fully vegan, Zen Ong’s West Hollywood takeout window next to Dayglow Coffee serves high-quality, coconut-based ice cream made with seasonal, gourmet and typically local ingredients: think strawberry made with Oxnard-based Harry’s Berries, Kishu mandarins from the Mandarin Man in Chino Hills and even rhubarb pie from Grand Central Market’s Fat & Flour. Unlike other plant-based ice creams, Awan’s scoops completely disguise the taste of coconut for an ultra-smooth, creamy base—the perfect blank canvas for the chef’s Indonesian-inspired flavors, seasonal produce and everything else in between.