Brief

Aunt Yvette’s Kitchen serves unique Ethiopian ice cream in Eagle Rock

The Eagle Rock eatery’s house‑made ice cream pairs spicy berbere with mellow cardamom, adding a sweet finish to its vegan Ethiopian menu.

By Felo News Desk · Published Sun, 11 Oct 2026 21:49:57 GMT

Los Angeles’ Aunt Yvette’s Kitchen, a three‑year‑old Ethiopian restaurant in an Eagle Rock strip mall, has added a house‑made ice cream to its menu, according to a Los Angeles Times food feature published on Oct. 11, 2026.

What happened

During a recent visit, the author was handed a dessert menu and, after sampling a large communal vegetable platter and meat stews served on injera, was approached by owner Yvette Platoff. Platoff recommended the restaurant’s ice cream, describing it as two scoops – one spiced with berbere and the other with cardamom – that the outlet calls “fire and ice.” The ice cream is made in‑house, steeped in milk and cream, and is described as light, icy, and delivering a gentle chile burn alongside a numbing clove note.

What the reports add

The Los Angeles Times notes that while Los Angeles hosts many Ethiopian eateries, the berbere‑infused ice cream is a rare innovation. The article explains that berbere typically includes medium‑heat dried chiles, ginger, fenugreek and sweeter spices, and that the cardamom scoop provides a mellow counterpoint. The piece also highlights the restaurant’s vegan combo platter, which features misir wat (berbere‑stained lentils) and kik alicha (turmeric‑bright split peas), as well as a tofu‑based rib‑eye tibs and a whole fried trout served with a mustard‑seed condiment called senafich.

What was said

“You should try our ice cream,” Yvette Platoff told the author, “We make our own. We serve two scoops, one spiced with berbere and the other with cardamom, that we like to call ‘fire and ice.’ It’s very light.”

The quotation is attributed to the Los Angeles Times article.

How it came about

Aunt Yvette’s Kitchen opened in 2023 in Eagle Rock and has quickly become a fan favorite, according to the same Los Angeles Times piece. The writer mentions earlier visits to Little Ethiopia on South Fairfax Avenue, citing Meals by Genet and Tenagne Belachew’s Lalibela as other notable spots. The article situates Aunt Yvette’s Kitchen within a growing Los Angeles Ethiopian scene while emphasizing its blend of tradition and creative expression.

Key facts

• Aunt Yvette’s Kitchen opened three years ago in an Eagle Rock strip mall. (latimes.com)
• The restaurant now offers a house‑made ice cream called “fire and ice” with berbere and cardamom flavors. (latimes.com)
• Owner Yvette Platoff personally recommends the ice cream to diners. (latimes.com)
• The menu includes vegan combo platters, tofu rib‑eye tibs, and a whole fried trout with senafich sauce. (latimes.com)

Sources

• [1] latimes.com — originally reported as “At an Ethiopian restaurant like no other in L. A. , start by saving room for dessert”