It's been a hot summer, and it's barely half over. 

If typical ice cream flavors—vanilla, chocolate, peppermint stick—are getting a little old for you by this point of the season, Rosa Mexicano has a few alternatives—both sweet and savory—lined up.

The summer selection of ice creams at the Friendship Heights restaurant (located at 5225 Wisconsin Ave. NW, Washington, DC) includes sea salt cajeta, prickly pear with blueberries, sweet potato and rum raisin, and Mexican chocolate mole sorbet.

The sea salt ice cream is made with cajeta—a caramel sauce made from sweetened milk—and course Morton sea salt, a spokesperson for Rosa Mexicano told Patch.

To make the prickly pear ice cream, chefs use prickly pear puree, vanilla syrup, lime juice, habanero peppers and a pinch of salt. 

Ground nutmeg and cinnamon, dark brown sugar, roasted sweet potato puree, raisins and dark rum—along with milk, cream and egg yolks—go into the sweet potato ice cream.

And, for the Mexican chocolate mole sorbet, cinnamon sticks, cloves, star anise and vanilla join coffee, cocoa power, sugar and salt to make this delicious, dairy-free treat.

Which flavor sounds good to you?