Hot Buns

How does one elevate the classic ice cream sandwich? At Dallas’ newest ice cream shop, Milk • Cream, owners Man Ho and Tom Tran are subbing the standard chocolate cookies for warm donuts. The indulgent confection is more commonly known as the milk and cream bun, a trend that has already taken off in Southern California.

Ho and Tran imported the sweet secrets of the West Coast to Dallas, opening one of the city’s first-of-its-kind ice cream shops near Lowest Greenville Avenue — and it’s safe to say that the buns are a hit.

While Milk • Cream made its official debut less than one month ago, lines have quickly become the norm. OK, what’s so special about these buns? For starters, the dough is denser and less sweet than a normal donut, resulting in a dessert that is well-balanced.

Customers select their choice of ice cream — think flavors like lavender bean, sea salt caramel, strawberry cheesecake, and Cookie Monster — which is stuffed inside Milk • Cream’s signature bun ($6). The bun is then placed in a machine that warms the donut without melting the ice cream.

Enjoy the bun as is, or top your ice cream with add-ons like Fruity Pebbles, Cap’n Crunch, or Oreo cookies. Milk • Cream is also dishing out ice cream by the scoop (one scoop, $3; two scoops, $5; three scoops, $7.)

Milk • Cream is at 5420 Ross Avenue.