New York’s Most Outrageously Delicious Ice Cream
Ice cream is summer’s number one dessert by far, but goodness knows, not all scoops are created equal. So in order to avoid eventual Mr. Softee fatigue, check out our list of the very best frozen treats in town — from Filipino shaved ice at Pig and Khao to ice cream “flights” at MilkMade and burrata-flavored soft serve at Dominique Ansel Kitchen.
Dominique Ansel Kitchen
It was only a matter of time before New York’s most infamous dessert magician took ice cream to the next level. In fact, Dominique Ansel has just opened a dedicated soft serve window at his new, West Village bakery, serving frozen sweets that bear very little resemblance to that stuff dispensed from a truck. Think Burrata, drizzled with balsamic caramel and topped with whole confit strawberries, and Gianduja Chocolate, finished with hazelnut brittle, orange “mist” and sea salt.
Read MoreMilkMade
What used to be exclusively a members-only ice cream delivery service has, happily, spawned a brick-and-mortar scoop shop in Brooklyn’s Carroll Gardens. And one of its most exciting offerings is ice cream cone tasting flights — which means you won’t have to choose between New York City-celebrating creations, such as “Brie Mine,” (featuring cheese sourced from Murray’s and a cabernet swirl, made with Brooklyn Winery vino), and Gotham Basil Chip; made with herbs from Gotham Greens and Mast Brothers’ chocolate.
Ice & Vice
This Vendy Award-winning ice cream pop-up finally opened a permanent outpost on the Lower East Side. Their premium, small-batch sweets are kept in customized dipping cabinets, with various, controlled temperatures, assuring optimal texture contrast in each of the sinfully scrumptious flavors; think “Movie Night,” studded with buttered popcorn, “Three Little Pigs,” featuring bits of bacon praline, and Mahjong; spiked with peach lambic beer.
Read MoreButter & Scotch
This boozy collaboration between Allison Kave (First Prize Pies) and Keavy Blueher (Kumquat Cupcakery) is at the forefront of the dessert speakeasy trend. And in addition to Negroni Pies, Cocktail Caramel Corn and Sticky Toffee Bourbon Trifle, you can order all manner of spirited floats and shakes, such as the “Pretty in Pink” with Aperol and strawberry ice cream, “El Duderino” with Kahlua and coffee ice cream, and the “Dewhopper” with Tullamore whiskey and crème de menthe.
Read MorePig and Khao
What’s not to love about the eye-poppingly colorful Filipino dessert known as Halo-Halo; an exuberant assortment of sweet beans, gelatin cubes and fruits, heaped atop evaporated milk and shaved ice? And we’re especially fond of the version at Leah Cohen’s Pig and Khao, boasting balls of purple yam ice cream and curls of shaved ice, finished with leche flan, coconut, and toasted Filipino sweet rice.
Read MoreEl Vez
Stephen Starr’s massive Battery Park cantina may have gotten mixed reviews, but it’s impossible not to be won over by their Mexican-inspired ice creams, sold from its adjunct, burrito-focused take-out shop. Choose from either smooth Chocolate or cinnamon-scented Horchata soft serve, topped with candied pepitas, salty corn flakes, or sugary crumbles of churro.
Read MoreNoreetuh
The Hawaiian-inspired desserts at Noreetuh are just as refined and delicious as the savory fare here. There’s a slim slab of Bread Pudding, accompanied by a fruity scoop of fresh pineapple ice cream, as well as a fantastically rich Macadamia Nut Brownie, cut by a quenelle of snow white ice cream, flavored with silky coconut.
Read MoreFort Grace
When Nick Morgenstern worked at Brooklyn’s General Greene years ago, he was in charge of the farm-to-table eatery’s terrific ice cream. And to this day, they’re using his recipe for their Salted Caramel scoops, although other options, such as Honey Ricotta, Basil and Olive Oil, and Meyer Lemon Chocolate Chip are equally appealing.
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