Kris Tart, Wasatch Creamery owner, makes more than 50 flavors of her dreamy, lusciously dense ice cream, but her favorite offbeat flavor is the basil and blackberry. Find it at the Park City Farmers Market, Park Silly Sunday Market, and Copper Moose Farm Stand.

Vinto (900 Main St) rotates gelati and sorbetti flavors three times a week. Executive Pastry Chef Allan Huffmon describes the creation of the unique Candy cap mushroom gelato: “Steeping candy cap mushrooms in a milk base imparts a distinct sweet maple flavor to the gelato.

With 30 shots of espresso used in each batch, Fill’er Up Coffee Station’s (201 E Main St, Midway) espresso ice cream will satisfy even the most discerning caffeine junkie. Bump it up a notch further with the station’s signature shake, the White Wall, made with said ice cream and extra shots of espresso.

Spin Café (220 N Main St, Heber) boasts more than 60 flavors of gelati and sorbetti. Owner, chef, and gelato creator Vincent Esposito makes specialty flavors as he “is inspired.” But his personal exclusive-to-Utah favorite is white peach sorbetto, which he makes in July with tree-ripened peaches from Provo’s Smith Orchards.

Though this Kimball Junction gem is a little hard to find, Cortona Italian Café’s (1612 Ute Blvd) delectable High West whiskey almond gelato will make you glad you made the effort to seek the place out.