The founders of two architecture-inspired businesses, Natasha Case of ice cream brand Coolhaus and Alyson Beaton of DIY-doll house maker Lille Huset, will join us onstage. Plus, a Coolhaus truck will be parked on the show floor to dole out ice cream sandwiches—including the exclusive Dwell on De-Vine flavor, a collaboration between Dwell and Coolhaus that features a Lambrusco reduction ice cream with cinnamon and black pepper sandwiched between two chocolate cookies.

The Best Ice Cream Scoop Ice-cream industry insiders unanimously raved about the Zeroll after testing it in three popular San Francisco ice cream shops (The Sweethome editors generously tested the scoop at home too).

We debuted this story on Coolhaus, [note the pun] an LA based company founded by two architects that makes high concept ice cream sandwiches named after modern design icons, back in April of 2009 and apparently it was hot hot hot then too. I'll bet we beat the record this year.

Dwell talked to Natasha Case about the first Coolhaus cookbook in April. Photo courtesy of Coolhaus.

The Midnight Scoop’s front tip is thin and designed to slice through freezer-hardened ice cream without heat.

This encapsulated yogurt maker by T-fal is like a scientific experiment—just add milk and starter cultures into the machine and seven serving sizes of additive-free homemade yogurt will appear right before your eyes.

Mary and Scott Hager love their ice machine and consider it a necessity in their home. When the two have something to celebrate, the Scotsman ice machine has just what they need for the perfect drink, says Scott. “With the Sonic-style crushed ice, it’s gotta be a margarita.”

Onstage at Dwell on Design, Coolhaus co-founder Natasha Case and Alyson Beaton, founder of Lille Huset—“little house” in Norwegian—will talk with Dwell Editor-in-Chief Amanda Dameron about how architecture inspired their respective businesses. Photo by Viet Nguyen for The Hundreds.

Custom cabinets. Walk-in refrigerator.

Walk-in refrigerator. Custom cabinetry.

Frozen Lighthouses: Thomas Zakowski made the most of the recent “polar vortex” with his photos of lighthouses at the St. Joseph North Pier on the coast of Lake Michigan. From Bored Panda.

15% COLLECTION ALUMINUM ICE CREAM SPOON “I scream, you scream, we all scream” when ice cream is too hard to eat. The 15% line from Lemnos is made with high-grade aluminum—a metal with high thermal conductivity—that conducts the hand’s temperature when in use. This makes the ice cream softer, so it is easier to spoon and eat. Each ice cream spoon is hand-polished by a Japanese metal craftsman, ensuring that the quality utensil has a brilliant shine. Designed by Japanese designer Nakoi Terada, the all aluminum body features smooth curves and is crafted to fit into the whole palm when it is held.

The Coolhaus Shop in Culver City is not far from all of the action at Dwell on Design, happening June 20-22 in Los Angeles.

Don't miss the Coolhaus ice cream truck on the show floor at Dwell on Design in Los Angeles, June 20-22. Photo courtesy of Coolhaus

Creator Michael Chou took the ergonomically flawed design of the typical ice cream scoop, and angled it and added a grip so that it takes less effort to use. Chou, a 35-year-old father and aerospace engineer from Michigan, went through 38 iterations over two years of development before settling on the design.

Coolhaus ice cream flavors range from Cuban Cigar to Fried Chicken & Waffles to Gin & Tonic, with cookies such as Maple Flapjack and Peanut Butter Captain Crunch. A variety of Coolhaus offerings will be available to sample on the show floor at Dwell on Design. Coolhaus Chocolate Bourbon ice cream sandwich. Photo courtesy of Coolhaus

Natasha Case had always been fascinated by what she calls Farchitecture: the marriage of food and architecture. After finishing architecture school, she and her business partner Freya Estreller headed out to the Coachella music festival in an old postal van filled with ice cream sandwiches named after architectural legends, and Coolhaus was born. Coolhaus trucks are often parked around New York. Photo courtesy of Coolhaus.

The home’s kitchen features dual Miele ovens, Thermador refrigerator and freezer, and Thermador induction cooktop. A feature wall clad in natural Carrara marble sits behind sliding cabinet uppers. Paola Lenti Heron counter stools in ‘verde scuro,’ coordinate with custom cabinet fronts, accented with Spinneybeck leather pulls.

The interior is BPA-free, so hot liquid won’t release any toxic chemicals. It’s not dishwasher safe, so it requires hand-washing. It comes with an acrylic straw to mimic the feeling of a store-bought cold-brew.

Ohio-based Jeni's Splendid Ice Creams are truly that, with scrumptiously novel flavor combinations like lime cardamom, goat cheese with cognac fig sauce, and gooey butter cake. The handmade, small batch frozen yogurts, sorbets, and ice creams are made from local, grassfed milk and local honey; whole fruits; vegetables and herbs; and fair trade vanilla and chocolate. ($12/pint)

A Coolhaus ice cream truck will be parked on the show floor at Dwell on Design in Los Angeles to dole out sandwiches, including the new Dwell on De-Vine, a red wine (Lambrusco) reduction ice cream with cinnamon and black pepper between two chocolate cookies. Photo courtesy of Coolhaus.

COOLHAUS was in the house, serving up scrumptious vegan architectural ice cream sandwiches.

Honed Carrara marble lines the kitchen countertops as well as the backsplash.

A simple, chic, elegant modern prefab open kitchen.

The once dim, cramped kitchen in this 1963 Eichler in San Jose, California, now features luxe vinyl tiling, white slab fronts from Semihandmade, and a dual-pane window, courtesy of Cathie Hong Interiors.

Pre-chill the mug by leaving it in the freezer until you need to use it. Pour in a hot fresh-brewed pot, and the lining outside the stainless steel interior efficiently transfers the cold it stored up in the freezer to the hot beverage. If you’ve ever poured hot coffee over ice to try and achieve a similar effect, you can understand the value of avoiding dilution in the process.