Summer’s a little sweeter with Chloe Jankowitz upping the sprinkles game. The treats from the Scoopsies owner—who got her start at J.P. Licks after high school—are over the artificial rainbow; she uses natural dyes like beetroot powder for rose and spirulina extract for mint. The Emerson grad also mixes her own batches of ice cream, so she suggests pairing cardamom sprinkles with her prosciutto melon flavor, topping Eton mess (roasted strawberry and meringue ice cream) with lavender sprinkles or, for sugar and spice, capping orange creamsicle habanero ice cream with anise sprinkles. Find the goodies at the Dewey and Kendall Square farmers markets or at scoopsiesicecream.com, where you can sign up for her just-launched Scoopscription—two pints hand delivered to your doorstep monthly. Hard to top that.