Orlando, FLIce Cream

Sampaguita builds dairy and vegan ice creams around Filipino flavors and family stories. Ube, pandan, jackfruit, soy sauce butterscotch, and keso guava cheesecake move well beyond a standard scoop case, while mango peach pie and rocky road offer familiar entry points. A vanilla ube soft serve swirl brings both sides of the menu together.

This artisan creamery makes its recipes in house and gives dairy and non dairy scoops equal attention. Black ash coconut is a signature, alongside flavors such as speculoos and mint stracciatella. The small batch approach and use of varied plant bases make the Church Street shop useful for groups mixing traditional ice cream with vegan choices.

Charlie’s began as a bakery in 1971 and added a creamery after changing ownership in 2022. The shop makes a dense house ice cream with a notably rich cream base, pairing scoops with the cakes, pastries, and cookies that established the business. It is an easy choice when a group wants both a cone and something from the bakery case.

Nola’s Ice Cream turns scoops into a more elaborate dessert stop inside Dellagio Town Center. Fried doughnut ice cream sandwiches anchor the menu, while classic scoops draw on Asian inspired flavors alongside sundaes and floats. The concept comes from the operator behind Greenery Creamery and Sampaguita, connecting its playful combinations to an established local ice cream background.