Following the recent success of Sprinkles Ice Cream, the LA-based faux doughnut bakery will introduce a menu of ice cream sandwiches starting June 30—just in time for the summer heat to set in.
 
Fōnut, a term coined by pastry chef Waylynn Lucas (Patina, Jose Andres Bazaar), stands for a doughnut that is baked not fried, which results in a lighter and healthier option to the break room classic. The shop currently carries a cornucopia of flavored fōnuts, from the sweet (Red Velvet, Vanilla Latte, Blood Orange) to the savory (Rosemary Olive Oil, Chorizo Cheddar) that changes seasonally.
 
Among the flavor combinations that Fōnuts has concocted for their new frosty treats, will include the instant crowd pleasing strawberry buttermilk fōnuts with mint ice cream to the more exotic lemon lavender sorbet sandwiched in between Arnold Palmer-inspired blueberry Earl Grey fōnuts.
 
The shop will also be selling vegan and gluten free options such as vegan coconut passion fruit fōnuts with vegan coconut sorbet to fit everyone’s needs.
 
Unlike Sprinkles, the popular bakery will not be infusing chunks of its confectionary cake into the ice cream batter itself, but instead using the fōnut as a fluffy barricade to hold the cold treat.
 
Since it opened its doors on West 3rd St. last year, Fōnuts has been a perennial favorite for celebrities and locals alike. On a street that is crawling with trendy brunch spots and conceptual restaurants that come-and-go faster than the career span of a Hollywood starlet, the consistent popularity of the doughnut shop (lines go out the door on most occasions) is a testament to its large fan base.
 
Fōnuts plans to hold an ice cream social (6-9pm) when it debuts its new menu on June 30th.

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