Frankie & Jo's Capitol Hill

"The sweet scent of Frankie & Jo’s maple waffle cones draws a happy crowd to this gluten-free, plant-based ice cream shop year-round. With bases made from cashews, oat milk, and fermented coconut yogurt, seasonal flavors showcase an impressive range of local ingredients and edible flowers. From rhubarb or citrusy Doug Fir in the spring to kabocha squash pumpkin in the fall, new varieties pop up each month alongside classic flavors like chocolate tahini and brown sugar vanilla." - Eater Staff

"This 100% plant-based (and gluten-free) scoop shop is proof that great frozen desserts don’t need dairy or wheat to be the greatest. Every flavor here delivers, be it fermented “crème fraîche” with a rich berry swirl and cubes of delicate lemon cake that we haven't been able to stop thinking about since 2018, or chocolate enhanced with tahini and globs of cookie dough. Get it all scooped on a homemade maple oat waffle cone or doused in caramel stained black from activated charcoal." - aimee rizzo

"Co-owners Autumn Martin and Kari Brunson joined forces to bring satisfying, inventive vegan ice cream (made with sprouted cashew milk and gum-free coconut milk) to Capitol Hill. The textures are on point, and creative flavor combinations include beet-strawberry-rose or California Cabin: a coconut-oat milk base flavored with pine and smoked vanilla, then studded with chunks of cardamom–black pepper shortbread. In addition to the one on Capitol Hill, there are locations in Ballard and U Village." - Sophie Grossman, Eater Staff

"Frankie & Jo’s makes the best ice cream in Seattle. This 100% plant-based and gluten-free shop is proof that great frozen desserts don’t need dairy or wheat to be the greatest. Every flavor here delivers, particularly when you come across ones made with seasonal fruit paired with bits of delicate cake or cookie pieces. There are even some options that contain ingredients you’d find on a camping trip, like pine needles and charcoal. Get it all scooped on a homemade maple oat waffle cone, and don’t be surprised if you go on to choose this place over others that use actual milk and cream. " - aimee rizzo, kayla sager riley

"Some of the best ice cream in Seattle doesn’t involve cream at all. Frankie & Jo’s serves outstanding coconut and cashew-based vegan ice creams (OK, “frozen dessert”) in flavors like chocolate tahini cookie dough, salty caramel ash with activated coconut charcoal, and beet strawberry rose sorbet. Grab a midday snack or after-dinner dessert here in a freshly griddled oat cone that makes the entire scoop shop smell like warm maple." - Aimee Rizzo, Kayla Sager Riley