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If it’s a hot night and we’re looking for satisfying supermarket-bought ice cream, the pints packed by McConnell’s of Santa Barbara will do more than nicely. For locally made ice cream, you’ll find us lined up at the counter of the exceptional MASHTI MALONE’S. Read More.

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It heralds an Iranian ice cream parlor, with flavors so exotic they sound like poetry and ingredients that sound as if they must have been harvested from a Persian garden. The flavors, which cost $4.95 a pint, have names like Creamy Rosewater, Rosewater Saffron, Ginger Rosewater, Rosewater Sorbet, and Orange Blossom. Then there is the Mashti, a $2 ice cream sandwich–a scoop of ice cream squished between two thin wafers, rolled in fresh pistachios. Read More.

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Mashti Malone’s Rosewater Ice Cream and Sorbet. When I tasted Mashti Malone’s homemade rosewater sorbet, it was such an epiphany, such an exaltation of my taste buds, that I became immediately addicted, to the point of panicking that I would reach the bottom of the container and never be able to get any more. Read More.

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I was thrilled to finally see a review of Mashti Malone’s [“Emperor of Ice Cream,” The Fat Man, February 28]. They make the best single ice cream I’ve ever tasted in all of L.A.I tried the rosewater ice cream and some other flavors, but some exotic foods are an acquired taste. But they have one flavor of ice cream that knocked my socks off, and that’s what would draw people there by the thousands. It’s their almond praline ice cream. It’s in the vein of Baskin Robbins’ Pralines ‘n Cream, but much better. Read More.

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It wasn’t easy to get Angelenos used to Mashti Malone’s rosewater sorbet with rice noodles. Almost 40 years later, Mashti Shirvani now makes 1,000 gallons of Persian ice cream every day. Read More.

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Just about every culture on the globe has its own enclave in the urban sprawl of Los Angeles — and it seems many of those enclaves have their own ideas of what good ice cream is all about. Read More.

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