A universal panacea for all sweat-induced woes, a chilly bowl of ice cream can be as necessary as drinking water in August. These restaurants take the childhood favorite and launch it to levels that will leave your adult palate in awe. So grab a cone, dangle your toes in the pool and chill out with these fanciful feats of icy innovation.

Sweet Yellow Corn Ice Cream Beach Bistro

As Beach Bistro approaches 31 years, the Old Florida décor and beachfront charm hasn’t changed a bit. Yet, the chefs remain determined to surprise diners with spry recipes fit for its five stars. Their sweet corn ice cream is no exception: Head Chef Clay Spangler and “mise en place” master Chef Steve Cottet begin with locally-sourced cream from Myakka’s Dakin Dairy Farm. Corn kernels are sliced off the cob and steeped in the cream, then strained, pureed and frozen. Florida peaches are roasted until golden-bronze and placed beside slices of crunchy toasted corn pound cake and streaks of Florida blueberry gastrique. The pièce de résistance: Chef Steve’s homemade candied corn kernels that crackle and pop when you least expect them.

Beach Bistro, 6600 Gulf Dr., Holmes Beach, 941-778-6444.

Mint and Sweet Pea Ice Cream Michael’s on East

Ice cream salad—just let that sink in for a moment. Somehow, Michael’s pastry chef Catherine Tighe wrangles together an appetizer that may have you questioning the appropriate role of ice cream in your dinner courses. This play on texture and temperature came to be on the menu as a request from a client who was inspired by a Las Vegas eatery. Forever wanting to up the ante, the Michael’s chef put her own spin on it: the cold ice cream (a combination of pureed peas, mint, salt and white pepper) pairs with a mound of creamy, liquid-centered burrata cheese, warm potato hash, crunchy watercress and pea shoots, pickled cherry tomatoes and gets sprinkled with a spicy paprika oil. The unlikely mouthful leaves you with a delightful medley of flavors; the refreshing mint and pea chill blending with the soft cheese, the acidity of the tomatoes and the subtle heat of paprika. At Michael’s, you won’t be judged for spoiling your appetite before dinner.

Michael’s on East, 1212 South East Ave., Sarasota, 941-366-0007.

Basil Buttermilk Ice Cream Custard Indigenous

With an appearance suggesting simplicity (the only garnish a three-leafed sprig of fragrant basil), the taste is anything but. Chef Steve Phelps’ right-hand-woman, sous chef Chelsea Erickson prepares the dessert with only a handful of ingredients: basil pureed in heavy buttermilk gets added to a standard ice cream custard and later topped with a “magic” hard chocolate shell, conjured from lemongrass steeped in coconut oil that freezes at first contact with the scoops. At first taste, the unassuming sea foam green cream packs an explosive punch of flavors—the rich buttermilk harkens back to perfectly fluffed pancakes while the basil evokes an immediate association with all things Italian. The earthy chocolate crunch cuts both powerful tastes beautifully, grounding and rounding out the entire dish.

Indigenous, 239 South Links Ave., Sarasota, 941-706-4740.

Uptown Frozen Sandwich The Table Creekside

The chefs at The Table Creekside have pulled out all the stops when it comes to their elevated vision of ice cream sandwiches. Gone are the days of uninspired vanilla smooshed between two soggy cookies. Say hello to the Death By Chocolate, a sinful open-face, where gooey chunks of caramelized apple, red-hot candied jalapeño slivers and crunchy bits of Italian pancetta are barely contained by two Italian wafers. Skip the kick and open wide for black cherry ice cream, strawberry compote and chewy pineapple confit sandwiched between two crispy blueberry waffles. And where to begin with the Caribbean sandwich? Sea-salted caramel ice cream floats between two pieces of yellow, fluffy butter pound cake drizzled in caramel sauce, as dollops of chunky guava almond paste and sticky Caribbean Grand Marnier glazed cherries rest throughout.

The Table Creekside, 5365 South Tamiami Trl., Sarasota, 941-921-9465.