Coolest New Ice Creams in New York
Ample Hills, Morgenstern’s, Van Leeuwen and Blue Marble have as much name recognition as Haagen Daaz in New York. And the following dessert destinations are positioned to join the local ice cream pantheon, from La Newyorkina and its traditional Mexican helado to Taiyaki, and its fish-shaped Japanese waffle cones.
La Newyorkina
Long known as the queen of paletas (Mexican popsicles), Fany Gerson expanded into helado (ice cream) at her West Village brick-and-mortar this past fall. And it’s finally prime season to taste gelato-like scoops made with Oaxacan chocolate, horchata, tres leches, and vanilla beans from Veracruz, spun in a traditional metal cylinder called a garaffa, and topped with beyond-sprinkles additions such as spicy candied mango, puffed amaranth, goats milk caramel, and cherry hibiscus compote.
Read MoreDO
Not only will you find pints of straight-up, unbaked cookie dough (meant for transitioning from container to mouth), the childhood guilty pleasure is incorporated into all matter of frozen dairy treats, including ice cream sundaes (gobbed with batter like Fluffernutter, Snickerdoodle, or Oatmeal M&M), ice cream sandwiches (organic Blue Marble Cookie DŌ ice cream, stacked between squares of their signature chocolate chip dough) and ice cream shakes; essentially a pulverized mish-mash of either of the above.
Read MoreMr. Dips
Andrew Carmellini is having a high time slumming it at his William Vale-located Mr. Dips — a refurbished airstream trailer parked on the hotel’s mezzanine. Instead of composed chef fare, you’ll find smashed burgers, waffle fries, and most notably, “Dairy Dip” ice cream cones coated with flavored Magic Shell, and dubbed “Berry Gibbs” (boozy strawberries with vanilla wafers and whipped cream), or Jacker-Crax (buttered caramel popcorn and a scattering of toasted peanuts).
Read MoreSoft Swerve
Your average Mr. Softee it ain’t. Instead of standard-issue chocolate and vanilla, the base flavors here are Asian-inspired, including Macapuno Coconut, Matcha Green Tea, Black Sesame and Ube Purple Yam. And you can take your swirls to the next level in one of the Swerve Special Sundaes, such as “Brooklyn Bridge” (black sesame with toffee, mochi and caramel), “Mott & Mulberry” (matcha with oreos and chocolate sauce) and “Broadway” — purple yam with marshmallows and Fruity Pebbles cereal.
Read MoreTipsy Scoop
Build up a sweet buzz at New York’s first ice cream “barlour,” serving liquor-infused concoctions inspired by classic cocktails. Think Hot Buttered Rum, Red Velvet Martini, Tequila Mexican Hot Chocolate and Strawberry White Sangria Sorbet. We’ll raise a cup (or cone) to that!
Read MoreDulcinea Churros
This food market favorite recently landed in Smorgasburg with an especially appealing play on their sugar-dusted Spanish pastries. We’re talking churro ice cream sandwiches — deep-fried donut discs, pressed around almond milk, horchata or even unicorn ice cream, and finished with gobs of Nutella or dulce de leche.
Read More10 Below
While numerous imitators have jumped on board, 10 Below was the first spot to popularize Thai-style ice cream rolls in New York — utilizing a -10F cold plate to instantly freeze liquid crème anglaise, which is scraped into ice crystal-free rolls and assembled into Black Rose Waffle Tacos, or sundaes like “S’mores Galore,” “Key Lime Pie,” “Mint Chocolate Madness” or “Get Avo-Control;” finished with fresh avocado chunks and Himalayan sea salt.
Read MoreTaiyaki
Asia is obviously leading the way in ice cream innovation, and the Japanese-influenced Taiyaki has swum to the front of the pack — by specializing in fish-shaped waffle cones; their gaping mouths crammed with vanilla, chocolate, black sesame or matcha ice cream, custard or red bean paste, condensed milk, strawberry or caramel drizzle, and toppings like mochi, cotton candy sprinkles, chocolate powder or graham cracker crumbs.
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