Lindsay Beck

At Camp, a modern American concept with global influences, the dessert menu takes comforting, nostalgic desserts in new, unexpected directions: Its funnel cake is spiced with chai and served over buckwheat caramel, and its version of a Choco Taco features oatmeal cookie ice cream and pie crust streusel. For Lindsay Beck, pastry chef, a classic summer ice pop is another jumping-off point for creative flavor exploration, resulting in her Lychee Milk Tea Ice Pop.

For the base, Beck starts with milk-tea infused semifreddo, folding in sweet lychee purée for a tropical contrast. It’s then frozen in a fun ice-pop mold, and the resulting treat is dipped in a nostalgic white-chocolate shell, which is given a modern twist with green tea powder. When plated, the dessert is piped with coconut crémeux in a swirly, whimsical pattern, while coconut sponge adds soft texture. Raspberry crumb gives a tangy crunch factor, and raspberry sauce and edible flowers complete the striking, colorful build. “You have sweetness, an earthiness from the matcha, brightness from the raspberry, and the coconut brings everything together,” says Beck.

Read more Best of Flavor 2024