Pretty Cool Ice Cream

"When Pretty Cool originally opened, we were skeptical of the mysterious-looking prepackaged popsicles with flavors like peanut butter potato chip, Chicago mix, and key lime icicle pie. What was inside? What if we ordered the wrong thing? Should we order three kinds just in case? Yes, but only because every flavor is always delicious. Like the Chicago mix: creamy caramel ice cream with crunchy popcorn bits and a cheese-flavored coating. It’s sweet, salty, and f*cking flawless. In other words, this place has really grown on us—because we keep coming back." - adrian kane, veda kilaru

"On Saturday, October 26, and Sunday, October 27, Dana Salls Cree will transform her Logan Square and Lincoln Park ice cream shops. Instead of selling pops, they’ll sell ice cream scoops with recipes from Salls Cree’s book, Hello, My Name Is Ice Cream: The Art and Science of the Scoop. Workers will wear special shirts. Eight flavors will be available." - Lisa Shames, Eater Staff

"Dana Salls Cree, the former pastry chef of the Publican, joined forces with Bang Bang Pie & Biscuits owner Michael Ciapciak to open this charming Logan Square shop in 2018. Instead of cones, Pretty Cool’s lineup consists mainly of ice cream bars on sticks. Items range from custard bars and vegan ice pops to icicle pie pops dipped in graham cracker shells. A second location is open in Lincoln Park." - Naomi Waxman, Eater Staff

"Foxtrot partnered with esteemed restaurant brands like Pretty Cool Ice Cream and pasta restaurant Tortello." - Ashok Selvam

"Pretty Cool is a cute little ice cream shop with pink benches and string lights out front, and wooden tiered seating inside that reminds us of eating ice cream on a stoop in the summertime. The menu has treats in bar format (popsicles, custard bars, etc.) that come pre-wrapped on a stick, so you can’t sample flavors like you would in a scoop shop. The good news is that they’re all mostly delicious. Just be sure to let them soften for a few minutes so you aren’t biting into a block of ice, and can actually taste the interesting flavor combinations." - Veda Kilaru