During his time backpacking in Asia, Tien Nguyen would buy the full stock of local popsicle vendors, then head to orphanages to hand out the treats to children. Two years later, he opened this gourmet stand inside SoFA market, where his team crafts fresh batches every morning and afternoon—they specialize in freezing things inside the ice cream, like sticking a kitkat into his popular Green Tea flavor. The singular pops can then be topped with candy, fruit and warm sauces that cool hard. Nguyen hopes to soon buy a mobile stand that will allow him to frequent children's hospitals and continue his dairy-based philanthropy.

Owner Jeff Mullen founded this spot in 2002 and the renowned creamery has been a neighborhood cornerstone and frequent winner of Metro's 'Best Of' distinction. Willow Glen Creamery has served more than 2 million customers hearty scoops of locally-made ice cream and frozen yogurt. Pet owners can bring their canine companions for a free mini-scoop of 'Doggie Yogurt,' but the real attraction is the impeccable, silky custard imported from Waukesha, Wisconsin, 'The Custard Capitol of the World.' It's blended daily into flavors like the golden-speckled butterscotch.

Ryan Sebastian grew up on San Jose's East Side, immersed in the spicy treats of horchata and Mexican hot chocolate. So in 2010, he and his wife, Christine, launched Treatbot. Christine and an assistant are responsible for the creative recipes that feature under-represented flavors, serving all-natural concoctions out of a bright red, karaoke-equipped food truck. Treatbot has since established a stationary 'factory' inside of San Pedro Square Market and they also specialize in Asian flavors like purple yam and innovative mashups like the '408,' which sprinkles Oreo chunks and drizzles fudge into caramel ice cream.

After two decades of making ice cream as a hobby, owner Chris Leahy decided to dive into his passion project with a comprehensive course at Penn State University—one with a 119-year history that includes students from titans like Baskin Robbins, Ben & Jerry's and Haagen Dazs. Armed with industry secrets and well-versed in the process of 'cow to cone,' Leahy opened up the close-to-campus spot for Santa Clara University students and started whipping up daily batches of gourmet flavors from local Strauss Cream.

CREAM The Bay Area ice cream scene has been dominated by a stunningly simple idea executed to perfection—ice cream sandwiches. In 2010, Jimmy and Gus Shamieh tapped into a long-profitable M.O. for restaurateurs: mimicking what mom did. The local chain's stores—found in Cupertino, Palo Alto and San Jose—rarely lack a line that stretches outside the door and the bubble-gum colored interior stays fragrant with fresh-baked cookies inspired by the Shamieh childhood kitchen. They've got gluten-free and vegan options amid their smorgasboard of ice cream. Cookie and topping varieties can yield endless combinations like a scoop of Banana Walnut Fudge between two warm White Chocolate Macadamia Nut cookies drizzled in Nutella and sprinkled with marshmallows.

In 1956, Rick Payne opened an ice cream store and cultivated a 'rather rich' quality to his offerings through a high-fat recipe that prided heavy cream over milk. Years later, a professional chef took over and globally-broadened the flavor array. And in 2011, a group of new investors combined the stylings of the two pioneers into the modern rendition. They still operate from Rick's traditional recipe for favorites like 'Salty Caramel' and the loaded 'Industrial Chocolate' but also serve exotic flavors like rosewater-based Kulfi, Saffron Pistachio and Masala Chai.

Easy to miss in a parking lot near the east end of Santa Clara Street, Treat Ice Cream company values its secrecy. Founded by Al Mauseth in 1951, the old-fashioned San Jose ice cream factory cranks out more than 1,200 gallons a day, five days a week. They spend no money on advertising and the only way you can buy ice cream directly is in six-dollar, 1.5 quart tubs sold to intrepid customers armed with cash. They offer flavors with fresh fruit—like mangos from the Phillipines or strawberries from Watsonville—mixed right in and perhaps their most decadent creation is the Tin Roof Sundae with rich vanilla ice cream ribboned with homemade fudge and chocolate covered almonds.

Open for just a little more than a year, My Milkshake has attracted big names like NFL players Vernon Davis and Greg Olsen, as well as the Beach Boys' Bruce Johnston. In honor of the Boys' golden 50th anniversary tour, they sprinkled their shakes with edible 24-carat gold leaf. Customers start with either vanilla or chocolate ice cream, add milk (soy and almond varieties available) and then choose fixins that range from nutella and M&Ms to fruit and baclava. Looking to balance out the cold? My Milkshake also serves hot salty fries that can come in multiple flavors and four styles: original, waffle cut, curly or tater tot.