Intensity and purity of flavor are what makes this Philadelphia treasure rise above the competition. The lime with cilantro gelato is prepared with tart limes and paired with cilantro from Lansdale, Pa.; the Thai coconut milk is delicately yet noticeably perfumed with coconut rum; and the dulce de leche is made with Argentinean-inspired caramel swirled into fior di latte gelato, made with milk from an Amish family's herd of grass-fed cows.

For more information: Capogiro Gelato

Ice creams at Glacier, originally established in Boulder, Colo., are mixed by hand and a new flavor is introduced every few weeks. In addition to ice cream, Glacier makes gelato, sorbet, and offers a range of milkshakes, sundaes and smoothies. The most popular flavors include coffee caramel crunch, Death by Chocolate, and pralines and cream. Shanghai-based Barony Hotels & Resorts Worldwide plans to franchise the local shop throughout China, according to Mark Mallen, Glacier's owner.

For more information: Glacier Ice Cream

New Yorkers walk the Brooklyn Bridge just to order an ice cream cone from this charmed Brooklyn establishment located in the Fulton Ferry fireboat house, right on the waterfront. Owned by ice cream maker Mark Thompson, the classic flavors (vanilla, chocolate, vanilla chocolate chunk) are made with natural ingredients and without eggs, making for a particularly light ice cream. If the weather's warm, expect to wait in a long line to get your scoop.

For more information: 718-246-3963

Texas may not be the first place you'd expect to find Italian-inspired gelato, but Tèo's has brought la dolce vita all the way to Austin, one mouthwatering bite at a time. The chocolate gelato boasts an incomprehensible intensity of flavor, while the peanut butter and Nutella gelato provide decadent homages to America and Europe, respectively. This is gelato at its best, and the espresso at Tèo's is equally awesome.

For more information: Caffee Tèo

Many of the best ice creams in the U.S. are made in small batches. At San Francisco's charming Bi-Rite Creamery, what's available varies according to the season—but often includes innovative flavors like salted caramel, chocolate soy, honey lavender and roasted banana. Bi-Rite uses compostable cups and spoons, local organic fruits and honey from hives less than a mile away from the shop. Opt for an organic cone or try one of the seasonal sundaes.

For more information: Bi-Rite Creamery

The unbeatable ice creams made at this family-run parlor operating just off State Street in Santa Barbara, Calif., since 1949 are super premium. The ice creams are made with 17 percent milk fat, 15 percent air content and all-natural ingredients. McConnell's offers all the traditional flavors and then some, including seasonal favorites like coconut pineapple, peach, pumpkin and egg nog. The Peppermint Stick flavor is tantalizingly pink and outrageously refreshing. Many flavors are available by the pint.

For more information: McConnell's

Half candy shop, half ice cream parlor, Margie's Candies has been operating in Chicago since 1921. One taste of the all-natural ice creams made at the store and you'll understand why Margie's has been a local favorite for more than 80 years. It's rumored that Al Capone was a repeat customer, and the Beatles stopped by for sundaes during their 1965 concert at Chicago's Comiskey Park. In addition to homemade ice creams and candies, Margie's serves up thick milkshakes, root beer floats, and "the world's largest sundae," made with a staggering half-gallon of ice cream.

For more information: Margie's Candies

Close to MIT and Harvard, Toscanini's has been a Cambridge institution since it opened in 1981. Toscanini's serves traditional ice creams as well as exotic flavors such as saffron, rum raisin, mango and Southern black-bottom pie. For a lighter experience, try the savory springtime sorbet made from cucumbers during the warmer seasons. Toscanini's also offers a weekend brunch from 10 a.m. to 2 p.m., Saturday and Sunday.

For more information: Toscanini's

It doesn't get more all-American than Graeter's. The Cincinnati-based ice cream company has been around since 1870 and is a favorite of Oprah Winfrey and Sarah Jessica Parker. Graeter's ice cream is made two gallons at a time in chilled, spinning French pots. Liquid chocolate is then poured into the ice cream to create giant chocolate chips that will have you ice-screaming for another scoop.

For more information: Graeter's