Best Dessert in Terrytown

"From the moment you step through the wooden screen doorsat Hansen's uptown, you'll be struck by the relaxed atmosphere and friendly service. The snoballs at Hansen's Sno-Bliz are a local legend, dripping with handmade syrups in flavors like ginger and cardamom. It was Ernest and Mary Hansen who pioneered the treat with Ernest's patented Sno-Bliz machine back in 1939, giving the shaved ice a powdery, fluffy texture nothing like the granular uber-sweet sno-cones sold in some locales."

"Hansen’s was started in 1939 by Ernest Hansen, who engineered a loud, homemade machine that shaves the ice to a fineness that many argue is unmatched across the city. (Oh, and they will argue.) The shop is still run with considerable care and..."

"And with delicious food options like the Mexican food at Juan’s Flying Burritos and the sweets at Sucre, Magazine Street has plenty of places to relax and refuel. Alternatively, take the St. Charles streetcar back towards the French Quarter, getting off at Lee Circle in the Central Business District to visit NOLA’s top-rated WWII Museum on the other end of Magazine Street."

"622 Conti St., (504) 267-7098; 3025 Magazine St., (504) 520-8311; Lakeside Shopping Center, 3301 Veterans Memorial Blvd., Metairie, (504) 834-2277; www.shopsucre.com. French-style macarons come in flavors such as bananas Foster, salted caramel, lavender honey and pistachio."

"It may be a cliche that cops love donuts, but that’s exactly what led to the creation of Blue Dot. Three NOPD officers combined their Chief Wiggum-sized passions for, yeah, coffee and donuts, and the result is a perfect little neighborhood joint stuffed with the classics and a few more creative options. If you want to get triple indulgent, snag the banana cream-filled with Nutella."

"But, what makes Blue Dot Donuts one of the places with the best donuts in New Orleans is the passion behind the counter. This hotspot was opened by three New Orleans police officers who simply love donuts. They offer nearly 50 different varieties at any given time, ranging from key limb crumb and wedding cake to pumpkin spice and sweet potato-filled donuts."

"The team at Warehouse District food hall Auction House has an on-trend new cocktail menu for summer, offering a Kalimotxo that marries the traditional Basque punch and a Whiskey Sour; a Barcelona style G&T with gin, El Guapo tonic, thyme, clove, house tincture, and grapefruit; and the cloudy Pau Hana, made with rum, manzanilla sherry, lime, banana and pimento dram. The bright, plant-filled space makes for a nice setting to sip drinks, and there’s are new happy hour specials weekdays from 4 to 7 p.m."

"Lunch at Auction House Market This is a newer place on the outside of the French Quarter, just past the Loew’s Hotel. Inside are several cool restaurants like pop-up shops. You can get so many varieties here like Cuban, French, New Orleans style, desserts, you name it."

"About Pralines: New Orleans isn’t known for many sweets, but we love Pralines (praw-leens). These pecan-filled caramels are melted down and worked over until they almost look like chocolates. They are a refreshing twisting on the standard chocolate pecans found elsewhere in the United States."

"Southern Candymakers specializes in a praline with a less gritty feel (a common peril, given just how much sugar is packed into the candy) and a sweet potato variation that's just killer."

"On my first visit to Shake Therapy, it was comically but aptly described to me as “Subway — but for milkshakes”. This quaint little dessert shop creates detailed works of ice cream art while offering the addition of nearly every sweet and sugarcoated topping known to man. Can’t make up your mind?"

"Shake Therapy makes custom shakes so you can add as many toppings as your heart desires (and as your stomach will take). Cookies, Fruit :oops, Pop-Tarts, mini pies, donuts, sprinkles, chocolate drizzles, gummy bears, cereal, popcorn balls, Nutella...the list is endless."

"Even if you’re not planning a trip out to the Chalmette Battlefield for a morning of history, you’d do yourself a service by planning a stop on the way for a morning pick-me-up at Gerald’s, an old-school bakery that sells new school donuts. Their melt-in-your-mouth sweet dough is the perfect base for giant apple fritters, classic glazed donuts, cinnamon twists, and even more fanciful options like the ones that come covered in M&Ms."

"Hot, fresh donuts are served 24 hours a day at Gerald's Donuts. The family-owned and operated establishments (three locations in total) also make king cakes all year round, not just during Mardi Gras. Classic cake donuts come in flavors like powdered lemon, blueberry, maple, and strawberry cream."

"Judge Perez Drive, Chalmette, (504) 252-9498; 6901 St. Claude Ave., Arabi, (504) 277-0030; www.geraldsdonuts.com. Gerald’s Dozen includes any 12 ring doughnuts plus doughnut holes."

"Your local New Orleans Subway® Restaurant, located at 4300 Old Gentilly Road brings delicious ingredients and mouth-watering flavors in billions of sandwich, salad and wrap combinations to you. An alternative to traditional fast food, we offer freshly cut veggies, toppings, protein and freshly-ba..."

"What you're getting: The Do’sant You have to give it to Manhattanjack for being the first in town to mimic the Cronut (™) with its “Do’sant,” which is likely just as good as the one your cousin is waiting four hours in line for in New York. You also have to give it up for its excellent coffee and breakfast sandwiches."

"On picturesque Prytania Street, this bakery specializes in their own confections, cookies, and other baked goods — but their donuts are delivered fresh every morning by way of Tastee Donuts. Choose from regular glazed, chocolate iced, blueberry, and chocolate cake donuts, along with their famous buttermilk balls."

"Chef Donald Link’s restaurant group is heavy on the James Beard awards, bestowed upon loads of chefs that have passed through his flagship restaurant. Approaching its 20th year, this Central Business District favorite is consistently packed with a mix of the after-work business crowd, local families and tourists. Local farmers and fishermen are well represented on the seasonal menu that combines French, Southern and rustic Italian influences."

"Although Herbsaint has scattered sidewalk tables under umbrellas and of course that lovely courtyard, there’s also a covered sidewalk area with seating out of the rain. Pull up a chair and enjoy some of chef de cuisine David Rouse’s savory takes on contemporary, seasonal French-Southern cuisine along with rustic Italian dishes. Open for dine-in, takeout and delivery."

"Located on the corner of St. Louis at Royal Street, the Rib Room has been the haunt of literary greats and the politically infamous for over 50 years. The Rib Room’s rotisserie remains a focal point of the menu of classic to contemporary dishes."

"Omni Royal Orleans Hotel, 621 St. Louis St., (504) 529-7045; www.ribroomneworleans.com. Pan-seared Gulf fish amandine is served with sauteed garlic kale and parsley potatoes. Reservations recommended."

"119 Transcontinental Drive, Metairie, (504) 885-4572; www.shortstoppoboysno.com. A barbecue beef po-boy includes roast beef, barbecue sauce, lettuce, tomato, onions and pickles."