The ice cream at Georgetown’s Seattle Freeze is a bit of a hybrid that’s halfway between scoop ice cream and soft serve: a machine takes an ice cream base, incorporates add-ins, and then churns it all out in flavors like pineapple mint, coconut, and chocolate black sesame. On the non-frozen side of things, husband-and-wife duo Darren McGill and Kryse Martin-McGill partner with the folks behind Big Boys and Poke Wai, slinging a variety of doughnuts—some cake, some raised, and some custard-filled—styled with homemade glazes and toppings.