Miami Coppelia Ice Cream

"Turrón de Jijona Ice Cream This little Cuban ice cream parlor by the airport takes its name from the famous Coppelia ice cream palace in Havana. Needless to say, you’ll find a lot of very Cuban flavors here, along with unique takes on sundaes, and even a special lingo for scoops. Our favorite thing to get is the ice cream flavored with turrón de jijona, a traditional soft almond nougat from Spain that’s really popular around Christmas. It has a toasty flavor that reminds us of a cross between almond butter and marzipan. You can order a soldado (one scoop), jimaguas (two scoops), or tres gracias (three scoops). Make sure to get all the toppings, including a generous dusting of Maria cookie crumbs." - ryan pfeffer, carlos c olaechea

"Miami Coppelia is inspired by the famous ice cream palace in Havana that goes by the same name (minus the Miami part, of course). Cuban ice cream parlors have their own scoop lingo, unique flavors, and special preparations, and this Flagami spot continues those traditions. The space is nowhere near as grand as the original in Cuba, but the decor will definitely remind you of what kind of ice cream you’re about to have—everything is either red, white, or blue, which are the colors of the Cuban flag. Here, you can expect to find flavors like mamey, guanábana (soursop), guava, moscatel (rum raisin), malta, pineapple and mandarin, and much more. A single scoop here is referred to as a soldado (soldier), two scoops are jimaguas (twins), and three scoops are tres gracias (three graces). If you’re really feeling gluttonous, go for the ensalada, which is basically a giant ice cream “salad” (basically 5 scoops in a bowl). Or you can mix things up by getting a special sundae, like the copa lolita: two scoops of ice cream over flan. Almost any ice cream you order here is finished with a dusting of Maria cookie crumbs, whipped cream, maraschino cherries, and a lady finger, but you can also ask for chocolate syrup and sprinkles." - Carlos C Olaechea