Edvard Munch invented screaming for ice cream, breaking into a wail halfway across a bridge when he realized not just that he loved chocolate espresso, but that there was no bridge. Just as Munch recorded his experience in oil paint, record yours in the canvas of your memory with the brush of today's Groupon. For $4, you get $9 of impossibly smooth Paradis ice cream and sorbet. This deal is good at both its Montrose and 26 convenient Denmark locations. You can purchase multiples but can only use one a day, so save it for the meal it was meant for: brinner.

Just like the real Paradise, filled with edible angels and knowledge of good and evil trees, Paradis's flavors change with the seasons and the mood of its cows. No day is ever the same, but it will always have inventive flavors for even the most discerning: 2009 saw the introduction of silky ice cream concoctions such as strawberry buttermilk and peanut crunch chocolate chip as well as effusive sorbets such as mint lime and orange chili. One scoop goes for $3.50, milkshakes with two flavors go for $5, and ice cream by the pint ($10) and quart ($20) for parties and Arctic picnics.

Paradis's ice cream is made in the store daily from seasonal fruit and the finest, often organic ingredients, including dark chocolate from Germany, pistachios from Sicily, and beef from Wyoming. It's whipped together with a minimum of air and fat, coming fresh and cold out of the oven minutes before it goes on sale. The water-based sorbet is as light as possible with no additives to get between your taste buds and chilled, almost-still-living fruit.

The romping duo behind Paradis traveled 6,000 miles to bring their choicest of ice creams to LA and remarkably lost only a few shoes, Hans, and an e along the way. Stop in for a cool treat that will lower your body's core temperature until it's undetectable by thermal imaging scopes.

Reviews

ABC Local News, LAist, and the Cresenta Valley Weekly featured Paradis:

• Paradis is a Danish franchise that specializes in freshly made, high quality ice cream, with an emphasis on the “freshly made.” Very early every morning Eriksen and Thorup can be found cutting fresh strawberries, measuring just the right amount of real vanilla and preparing ice cream delicacies with the best ingredients from around the world...The ice cream has a smoother consistency than store bought and the flavors are all natural. – Mary O'Keefe, Crescenta Valley Weekly
• The concept is ice cream made daily with local fruit in-season, and other key flavors...Customers love their product...All the flavors are made with the real deal -- only chilly. – Lori Corbin, ABC Local News
• To be honest, there aren't many frozen indulgent foods that would get this writer to leave her cozy apartment in the wintertime to travel 20 miles north up the 2 freeway to Montrose...Mouth watering flavors like mint/lime sorbet, tiramisu, and banana chocolate had forced this former resident of Italy to question her loyalty to gelato. – Ali Miller, LAist

Yelpers give Paradis five perfect stars:

• The ice cream here was outstanding. Specifically, the flavors and the combinations of flavors were as good as I have experienced...they all used fresh ingredients in creative (but predominantly delicate) ways… – Robert S.
• This is best ice cream I've ever had. Period. The flavors are very creative (marshmallow, mojita, strawberries and cream sorbet) and they choose their flavors on a daily basis depending on what looks/sounds good. – Aaron P.