Sweets By The Sea
Follow the sugar trail along the Emerald Coast, where every bite comes with a Gulf breeze and a view
A long Florida’s Emerald Coast, chasing sweets is less a detour and more a year-round ritual—one best enjoyed slowly, with sandy feet and something cold (or molten) in hand.
Lamonte Gelato
When the heat hits, nothing satisfies quite like gelato, and at Lamonte in Pensacola, it’s all about texture and temperature.
“Gelato is made with predominantly milk instead of cream, creating a denser final product that feels so luxurious on the palate,” says owner Ashley Lamonte, noting it’s served slightly warmer so flavors bloom instantly.
The shop’s imported Italian pozzetti case keeps each batch at its peak, whether you opt for pistachio made with roasted California nuts, silky gianduja, or stracciatella streaked with dark chocolate. Don’t miss the affogato—house-made fior di latte drowned in a shot of Lavazza Gran Espresso—where hot meets cold in a rush of bittersweet bliss; or switch things up with a matcha-spiked “Matchagato.”
Drews Ice Cream
At Drews in Historic St. Andrews, indulgence comes with a side of inclusivity and community spirit.
“We believe in dessert for everybody,” says marketing lead Jenny Pawlik, pointing to more than 20 flavors, plus vegan scoops, gluten-free cones from Kate’s Waffle Cones, and a freezer stocked with rotating treats like popsicles and mochi waffles.
Everything can be spun into a shake or piled high with toppings, inviting a little creative chaos. Standouts include Pawlik’s beloved mint chocolate chip, a surprisingly lush vegan “killer vanilla” shake, and, if you’re lucky, a seasonal blueberry scoop. Beyond the cone, the experience spills into the sidewalk—hopscotch, coloring sheets, and Wednesday night date deals—making it as much a neighborhood hang as a sugar stop, with sustainability woven into the details, from compostable spoons to thoughtfully sourced dairy.
Photo courtesy of La Crema
Pink Coyote Dessert Co.
Destin–Fort Walton Beach’s only homemade ice cream shop leans into craft and curiosity.
“Fresh, small-batch, and thoughtfully crafted,” says owner Tarra Wixom, who uses Florida milk to create dense, creamy scoops that feel both nostalgic and new.
The shop itself offers a welcome, air-conditioned escape while the menu keeps things interesting with rotating flavors alongside classics. The move here is the ice cream flight: six petite scoops that let the indecisive (or the ambitious) sample widely.
“It’s a fun way to explore what we do and try something new alongside a classic,” Wixom says.
Nigel’s Bananas, Watersound
Part nostalgia, part choose-your-own adventure, Nigel’s Bananas delivers frozen treats with a playful twist. Start with a banana or ice cream bar, dip it in glossy Belgian chocolate, then go wild with toppings—rainbow sprinkles, toasted coconut, crunchy marshmallows—guided by illustrated menu instructions that make the process half the fun. This new outpost offers a sweet break from the sun, with extras like craft soda floats and, for adults, boozy, bubbly sorbet sips.
La Crema
Tucked along Rosemary Beach’s cobblestone streets, La Crema turns dessert into a lingering, candlelit affair. Start with the fondue—milk or dark chocolate—served with fruit, pound cake, and marshmallows made for dipping (and sharing), then lean into the decadence with the OMG: whipped espresso cream sandwiched between two warm, gooey triple chocolate cookies. It’s the kind of hot-and-cold contrast that borders on euphoric. Pair it with a glass of tawny port, plush with plum and cocoa notes, and settle in at the bar, which feels every bit as romantic as a table.
