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This old-timey ice-cream parlor crafts unexpectedly decadent vegan and dairy-free desserts. The spot may follow a devout all-natural, organic philosophy, but there’s more than just fruit sorbet here—the most popular flavors are cake batter and peanut-butter fudge. Co-owners Blythe Boyd and Derek Hackett opened the shop in October 2008 with a vision to revive the traditional soda fountain—donning bow ties and aprons while offering scoops, soft serve, floats, sundaes, and splits—using vegan ingredients. Soy, nut, or coconut milk forms the base for a dozen rotating flavors made in half-gallon batches each day, and served in sundae glasses or as shakes with stainless-steel straws; vegan toppings like peanut-butter cups and peppermint patties are crushed by hand with a mortar and pestle. Décor underscores the retro approach with black-and-white checkerboard tiles, swivel stools lining a skinny bar, and vintage ads posted on the walls. Though the quality of the ingredients is most evident in simple scoops like banana walnut or dark chocolate, those looking to indulge can order a sundae made with gluten-free brownies or an egg-cream concoction with organic chocolate syrup, seltzer, and dairy-free rice milk. — Lauren Murrow

Lula’s currently offers Build-Your-Own-Sundae parties and plans on doing custom-made ice cream cakes in the future.

Two scoops of banana walnut ice cream; $5.25; two scoops of maple walnut ice cream, $5.25; brownie sundae with gluten-free brownies and hot fudge, $8.30