Urban Dessert Lab

Oat milk is the whole premise

Everything at this counter starts from oat milk as the dairy-free base for the ice crème and soft serve. That is the brand's central claim, the world's first oat milk soft serve shoppe, and it separates the shop from vegan makers built on almond, coconut or cashew. The base is neutral and creamy, a platform for signature bases, add-on sauces and crumb toppings rather than a flavor doing all the work by itself. Because the base is the technique, the toppings behave like components instead of garnish.

The program runs well past cones and cups. Plant-based signature cookies, cheesecakes and creme cakes are built to carry the richness of dairy desserts without dairy or eggs, and the trademarked Brûléesant sets a caramelized sugar crust against a soft, flaky croissant interior. Seasonal work such as Lemonberry Crunch and the Rainbow Sorbet Roll follows the same interest in color, contrast and layered texture.

A counter, not a parlor

The West Hollywood shoppe is a fast dessert stop rather than a place to settle in. There is no seated service: you approach the counter, choose from what is out, order, then leave with soft serve or a packaged item. Cones, cups, cookies and Brûléesants are portable by design, which is the point of the format, and lines can build at busier moments.

The room is modern and lab-like, closer to the brand's own dessert-lab framing than to a traditional ice cream parlor. Sisters Zan B.R. and Courtney Blagrove co-founded the Black-woman-owned business in New York, and the West Hollywood outpost carries that model into Los Angeles, so the product story and the ownership story are the same story.

Soft serve first, then the Brûléesant

Order the oat milk soft-serve ice crème first, then build it with a signature base, a sauce and a crumb topping. That single order explains the shop faster than any menu reading: vegan, texture-driven and centered on oat milk as a technique decision rather than a substitution made under protest.

Make the Brûléesant your second item, since it is the proprietary piece that separates the shop from a standard scoop counter. Cookies, cheesecakes and creme cakes fill in the rest of the plant-based pastry side if you want the fuller view, and the seasonal flavors are worth checking before you commit. Between the soft serve, one Brûléesant and a cookie, you have seen most of what the shoppe can do.