Sprinkles Bakery Opens Ice Cream Shop in New York City
Sprinkles, the bakery that brought New York City its first cupcake ATM, has opened a Sprinkles Ice Cream shop
Sprinkles Ice Cream is now in New York City!
Sprinkles Cupcakes, the bakery that recently unveiled the 24-hour cupcake ATM in New York City, has just opened the Sprinkles Ice Cream shop on Friday, April 25th, at noon.
The ice creamery is located at 780 Lexington Avenue, right next to Sprinkles Cupcakes bakery and the cupcake ATM.
Designed by architect Andrea Lenardin Madden, the ice cream shop’s interior features a modernized take on the “old fashioned scoop shop,” with Thomas Jefferson’s ice cream recipe inked onto the overhead rotunda.
Sprinkles Ice Cream menu currently features 22 ice cream flavors, a few of which are monthly offerings.
Between April 23rd and May 31st, Sprinkles Ice Cream locations across the country will offer Mom & Michael’s Masterpiece Mix, a recipe inspired by Michael Strahan’s mother. All of the proceeds from this particular flavor will be donated to St. Jude Children’s Research Hospital.
Sprinkles Ice Cream first opened in Beverly Hills in 2005, and has since expanded to several other cities. The bakery even recently opened a cupcake shop in Kuwait, and reportedly has plans to open a total of 34 locations in the Middle East.
Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.
The Pint Shop in NYC Needs To Go On Your Ice Cream Bucket List
If you're a fan of ice cream, then you probably know that a Museum of Ice Cream has been created in 2016, and has opened with several locations in New York, San Francisco, Los Angeles, and Miami. The interactive art installation has allowed Millennials to frolic around the colorful exhibits and take hundreds of pictures for their Instagram accounts, while being given the opportunity to try interesting ice cream flavors. Well now, the Museum of Ice Cream has opened another interactive grocery experience to the public with the Pint Shop.
First Look: A new ice cream store in Camillus with a menu created by kids
(In First Look, we pay a quick visit to a new restaurant or bar in Central New York to give readers an idea of what to expect. Our food critics might visit these places eventually and give us their take, but we want to highlight what’s new in our area. If you know of a new place, send an email to [email protected] or call/text me at 315-382-1984.)
Camillus, N.Y. — The closest ice cream shop to the Shove Park baseball fields was Carol’s Polar Parlor on West Genesee Street. That’s where Ben and Kristin Hussong would take their family after games. It had become a family tradition.
Carol’s, however, was bulldozed last year to make way for a WellNow Urgent Care Center.
“It’s not about the ice cream it’s about being with family,” Ben said. “Going out for ice cream was always special to us when we were kids, and it’s special to them. It’s our time together.”
With Carol’s gone, they quickly realized the western suburb doesn’t have many spots to get a cone or sundae after baseball. To keep that tradition going for their family, Kristin decided to quit her job as a registered nurse and open her own ice cream shop.
Charlee’s Ice Cream opened last Saturday in a storefront that once was a bank with a drive-through window behind Cam’s Pizzeria at 112 Kasson Road.
How they got started
Ben and Kristin loaded their four children into the car one afternoon last year and drove up and down West Genesee Street looking for any available commercial property. They found the old bank that had been converted to a church. Cam’s owner Tony Calascibetta owns the building and said in October he would lease it to them. They started construction in January.
They befriended owners of Amsdell Ice Cream Parlor in Buffalo, Kristin’s hometown. The folks at Amsdell taught the Hussong family everything about running an ice cream business: what equipment to buy, where to buy it, how to create a menu, how to spread the word using social media. They even drove here two weeks ago to show them how to use the equipment.
The Hussong children — Marty, Charlotte, Conner, Brett — have been involved in the business the whole time. Together they picked 20 flavors of hard Perry’s ice cream to offer, experimented with sundae recipes and finally settled on the menu. (Kristin chose Perry’s ice cream because it’s richer and has a higher milkfat content than others. Plus Perry’s is based in Buffalo.)
They also settled on naming the shop after 9-year-old Charlotte, who goes by Charlee.
“She’s by far the best cone maker in the family,” Ben said. “Marty’s our milkshake guy, Connor is all about the slushees, and then you have Brett’s Bombers (soft-serve ice cream swirled with candy toppings).”
The store is coming together nicely. They installed the new drive-through window Thursday morning, and the final coat of paint went on the walls after closing last night. Doug Smith, a local art teacher, will finish painting the menu on the wall above the front counter this morning.
All the while, the couple and their children have been scooping out ice cream for customers nonstop over the past week before going home for a late family dinner.
“We go home and laugh together and realize how much fun this is. Ice cream is supposed to be fun,” said Ben, a financial planner. “This is truly a family business, and our kids will know what it’s like to have a job at the age of 9. But they love it here.”
You must try .
Specialty sundaes ($5.95): They have classic sundaes ($4.65) made with soft ice cream, sprinkles, nuts, whipped cream and a cherry. Those are fine, but we’re here to have fun.
I tried the dirt sundae: Hard chocolate ice cream, crushed Oreo cookies, gummy worms, whipped cream and chocolate sprinkles.
Dirt and worms never tasted so good.
The dirt sundae at Charlee's Ice Cream on Kasson Road. Charlie Miller | [email protected]
My 16-year-old son stopped in after baseball practice at West Genesee High School, and he was starving. He went with the Reese’s Pieces sundae.
This is hard vanilla ice cream, chocolate syrup, peanut butter syrup, crushed Reese’s Pieces, a Reese’s Peanut Butter Cup and whipped cream.
He ate it all, and then he went home and napped for three hours.
The Reese's Pieces sundae at Charlee's Ice Cream on Kasson Road. Charlie Miller | [email protected]
Doggie Dish ($2): You’ll never hear a customer who gets one of these complain. It’s your basic sundae for a canine: A cup of vanilla ice cream, two Milk Bone dog biscuits and a cone on top.
The Doggie Dish at Charlee's Ice Cream. It's vanilla ice cream with two treats and a cone for your canine. Charlie Miller | [email protected]
Wyatt, a 2-year-old Anatolian shepherd from Onondaga Hill, ordered this doggie dessert on Tuesday. Just by looking at him, you could tell he enjoyed how the creamy soft-serve complements the brittle dog treats.
“The sweet vanilla and the beefy biscuits merge together beautifully in this cup,” I’m guessing he’d say if he could talk. “The plain cone on top adds just enough texture to contrast the smooth melting ice cream.”
Who’s he kidding? Wyatt ate this thing so fast that the ice cream never started to melt.
Wyatt from Onondaga Hill enjoyed the Doggie Dish from Charlee's Ice Cream. Charlie Miller | [email protected]
Milkshakes ($5.50/large and $4.75/small): Kristin makes milkshakes the right way: “However you want them.”
I always order an authentic chocolate milkshake. That’s a shake made with hard vanilla ice cream, chocolate syrup and whole milk.
No, you don’t use chocolate ice cream, and no, you don’t use soft-serve. I mean, you can, but that’s too many shortcuts to get where you want to go. Take the time, take in those extra calories. It’s worth it.
Kristin did it perfectly. This milkshake never stood a chance it was gone in two minutes.
Charlee's Ice Cream makes its chocolate milkshakes the right way: hard vanilla ice cream, chocolate syrup and milk. Not chocolate ice cream. Charlie Miller | [email protected]
The venue: Charlee’s Ice Cream, 112 Kasson Road, Camillus. (315) 883-0011. You can order in person, or you can call and pick it up at the drive-through window.
Best Ice Cream Shops in NYC
Get the scoop on where to find great cones, shakes, sundaes and beyond in New York City.
Photo By: Alan Gastelum ©2014 Alan Gastelum ALL RIGHTS RESERVED
Mikey Likes it Ice Cream
This retro ice cream parlor has a sweeter story than most. Several years after Mike Cole was released from prison, an aunt he was close to passed away. As Cole cleaned out her apartment, he stumbled upon her recipe for homemade vanilla ice cream, and a business idea was born. Cole learned the trade and began whipping up hip-hop-inspired flavors including a riff on dulce de leche with Jay Z&rsquos D&rsquoUsse cognac that ended up on the menu at the mogul&rsquos 40/40 Club. Cole has since opened his own shop, to high praise. Creative flavors like Foxy Brown (mocha with crushed chocolate wafer cookies and sea salt caramel swirl) are served in cups, cones and chewy waffle sandwiches.
Momofuku Milk Bar
Cereal Milk may seem as common as chocolate or vanilla these days. For that, you can thank Momofuku Milk Bar founder Christina Tosi. The winner of multiple James Beard Awards debuted Cereal Milk soft serve when she opened her first bakery in 2008. (She now boasts nine locations in NYC alone.) Essentially, the brew combines corn flakes and brown sugar steeped in milk, strained and poured into a soft serve machine with a pinch of salt. The frozen concoction comes out slightly tangy, a little icy and tastes remarkably similar to the leftover milk at the bottom of a bowl of cornflakes. It&rsquos served in a cup with a sweet and flaky cornflake crunch topping.
This Brooklyn-based ice cream shop does the artisanally minded borough proud, with locally sourced hormone- and additive-free ice cream that is pasteurized in-house. The Williamsburg flagship offers 12 flavors of ice cream and sorbet as well as a selection of banana splits, sundaes &mdash particularly excellent with Mast Brothers hot fudge or the signature Salted Caramel &mdash an ice cream sandwich and the Cotton Candy Cone. Choices range from time-honored Tahitian vanilla, strawberry and Neapolitan to innovative, exotic choices like Cornbread, Miso-Cherry, Foie Gras and Maple-Bacon-Pecan. The new East Village storefront is slightly smaller, with eight alternating ice creams and sorbets.
Morgenstern’s Finest Ice Cream
This Lower East Side shop has brought the traditional ice cream parlor into the 21st century. A classically trained pastry chef and successful restaurateur, Nick Morgenstern highlights variations on individual flavors. Though simple Madagascar vanilla is available, the flavor appears elsewhere on the menu paired with bourbon, burnt honey, apple brandy, angel food or peppermint. Chocolate can be scooped as regular, bitter, salted or spiced with Szechuan peppercorns. Straying from the classic bases, Salt-and-Pepper Pine Nut and Fernet-Black Walnut are wholly inventive and refreshing. Go for a simple scoop or try the Salted Caramel Pretzel, a heaping pile of salted caramel ice cream mixed with caramel cakes and pretzel crunch, topped with whipped cream and caramel sauce.
Il Laboratorio del Gelato
The title of this Lower East Side shop is appropriate in more ways than one. The brightly lit, austere white space looks like a lab. With a growing list of more than 300 flavors, and it really is like a scientific testing room, where chefs work to develop unprecedented flavors. Jon Snyder, the man who spread the gospel of artisanal gelato to America with the creation of Ciao Bella Gelato, founded the shop as a way to continue the chef-driven, bespoke-flavor endeavor he started with his former brand back in the 1980&rsquos. Results include classic and wholly unique frozen picks like wasabi, sage, white peppercorn and nutmeg.
Davey's Ice Cream
The excitement of this East Village shop starts at the street, with a brightly colored, vintage-style sign. The retro vibe continues to the exposed-brick walls, wooden counter and marble floors inside. Yet the product is anything but old-fashioned. There&rsquos Asian-inspired Black Sesame, Whiskey Cinnamon Bun, with booze-glazed breakfast pastries and a blackberry swirl, and Ultra Babka, featuring baked chocolate and cinnamon bread from Moishe&rsquos Bake Shop down the street. Everything on the menu can be converted into the customizable ice cream sandwiches, each rolled in your choice of topping. If you aim for nostalgia, sundaes and banana splits come piled high with all the right ingredients to have a good time. Each batch is made 100 percent from scratch, with dairy from local Battenkill Valley Creamery, in a four-day-long production process.
Emack & Bolio’s
Music attorney Bob Rook opened this eco-friendly ice cream shop in Boston back in 1975. It started as a place that musicians could go after shows (clubs closed at midnight) to chill out and quench their munchies. Fans included well known artists and bands like Aerosmith, James Brown, Al Green and U2. Much has changed since then &mdash the UWS location is constantly packed with kids, not partying rock stars &mdash but the hippy approach to frozen treats has remained unchanged. Organic, hormone-free ingredients are used in more than 40 groovy flavors such as Trippin&rsquo on Espresso, S&rsquoMoreo and &ldquoDeep Purple&rdquo Chip, black raspberry ice cream dotted with white and dark chocolate chips. These far-out blends taste (and look) best in the mini-chain&rsquos colorful cereal- and candy-covered cones.
Ample Hills Creamery
Named for a passage in Walt Whitman&rsquos famous poem &ldquoCrossing Brooklyn Ferry,&rdquo Ample Hills Creamery opened with the stated goal of creating a community through ice cream. And it worked. At its Prospect Heights shop (and now its locations in Gowanus, Red Hook and Brooklyn Bridge Park, as well as in Manhattan, Orlando and Los Angeles), locals converge over scoops of cleverly concocted flavors like Ooey Gooey Butter Cake and the Munchies, a sweet-salty bonanza of pretzel-infused ice cream with Ritz crackers, potato chips, pretzels and mini M&M's. Signature items include the perfectly named Salted Crack Caramel, salted caramel ice cream with chunks of chocolate-covered crackers, and Sweet as Honey, a sweet cream base dotted with honeycomb candy. The heavenly results are ethically conscious, as well: All eggs are cage-free, and dairy is free from hormones or other unwanted additives.
Chloe’s Soft Serve Fruit Co.
Fruit, water and just a touch of organic cane sugar are all that go into Chloe&rsquos soft-serve machine. Founded by Chloe Epstein, a mother of three, former attorney and self-proclaimed fro-yo addict, the business was created to satisfy cravings for frozen yogurt without the artificial ingredients. Made from a sweet banana base, the flavors include dark chocolate made with actual cacao (a fruit in case you were wondering) along with 14 seasonal varieties including strawberry, mango, banana, pumpkin, cranberry and plum. It&rsquos creamy and sweet, with less than half the sugar of gelato or sorbet.
Whether or not you feel guilt about indulging in sugary frozen dairy, this Brooklyn-based creamery is all about making your heart feel good. The eco-conscious shop and wholesale supplier is a certified Benefit Corporation, meaning it meets the highest standard of social and environmental performance. Organic dairy from upstate New York is melded with premium ingredients like fair-trade chocolate and pesticide-free, peak-season strawberries for classic flavors. More recently, the brand launched a new line of chef-driven flavors by Susan Jo, including elegant lavender-olive oil and seasonally inspired Spookypolitan, a tie-dyed blend of pumpkin, ube and charcoal chocolate that&rsquos oddly reminiscent of hot cocoa and warm holiday pie.
Big Gay Ice Cream
What started off as two guys and a soft-serve truck has since morphed into two NYC storefronts, a cookbook, and locations in Philadelphia and Los Angeles. The company has built a reputation for its excellent, modern interpretations of classic soft-serve, and for its interesting and well-named topping combinations. Expect to see treats like the Bea Arthur: vanilla ice cream, dulce de leche and crushed Nilla wafers. Monday Sundae plunks a swirl of chocolate and vanilla swirl into a Nutella-lined cone with dulce de leche, sea salt and whipped cream on top. Shakes and floats come in flavors like Tang-Creamsicle, Ginger-Curry, Horchata and Chai. Crowds have thronged from day one, but in 2013 owners Douglas Quint and Bryan Petroff reinvented the formula with organic, humane and sustainable products from Ronnybrook Farm Dairy, for an even better &mdash and ethically sound &mdash end result.
This Insta-famous soft-serve specialist is known for its hypercolor swirls. Jet black or vibrant red cones are filled with equally vivid swirls of ube purple yam, matcha green tea, black sesame or macapuno coconut ice cream. These creations certainly are camera-ready, but there&rsquos substance to back up the pics. Flavors are bold yet refreshing, with a rich and creamy texture. The colorful toppings &mdash from toasted almonds and freeze-dried strawberries to cereal marshmallows and fruity pebbles &mdash jack up the sweetness. Guests can opt for DIY combinations or pick Swerve Specials like the Jersey City, a swirl of coconut and ube purple yam coated with toasted coconut and dotted with mochi.
This Chinatown ice cream shop opened its doors in early 2016, with lines down the block despite 10-degree weather. The shop serves a selection of scoops and soft-serve in modern American and Asian-influenced flavors like strawberry cheesecake, pumpkin, cherry blossom and Earl Grey tea coated with unlimited toppings (think: crushed Oreos and Pocky) and drizzles (chocolate syrup and Vietnamese coffee). What&rsquos really special is the vessel. Owners Mike Tan and David Lin worked through a long trial-and-error process to perfect their egg waffle cones. Those sweet pyramids are based off the partners' favorite childhood treat, the lofty spherical Hong Kong waffle they ate as kids from a famous street stand located just down the block from their Chinatown storefront.
Thai-inspired ice cream can now be found at shops all around the five boroughs, but this Chinatown shop kicked off the craze. Just watching the process justifies the perpetually long lines. A thin layer of Creme Anglaise is spread onto an electro-thermal cold plate dialed down to (as the title suggests) 10 degrees below zero. During the two-minute freezing process, flavorful ingredients (think: strawberry, green tea and Oreos) are chopped and folded into the mix, which is then scraped into rolls, placed into a cup and covered with unlimited choice of toppings. Lose yourself in the healthy-sounding Get Avo-Control, an unusual albeit delicious mix of fresh avocado and Himalayan sea salt thatâs best topped off with fresh strawberries and blueberries for, you know, some added nutrients.
The Original Chinatown Ice Cream Factory
Owned and operated by the Seid family for nearly three decades, the Original Chinatown Ice Cream Factory is one of the oldest continually running restaurants in Manhattan&rsquos most-bustling cultural enclave. Though there are classic flavors like Rocky Road, Pumpkin Pie and Strawberry, many take a cue from the shop&rsquos neighborhood and include a Chinese twist. Freshen your palate with sweet lychee, or try Almond Cookie, Black Sesame, Green Tea, Taro Root and the excellent Don Tot (egg custard). If you&rsquore feeling adventurous, go for the durian, the notorious stink fruit that&rsquos so aromatic it&rsquos been banned from Singapore public transportation. It&rsquos a real treat.
Part cocktail lounge, part ice cream shop, this ice cream &ldquobarlour&rdquo debuted in the spring of 2017. Boozy flavors nod to the full spectrum of adult beverages. Available in scoops, ice cream sandwiches and ice cream cakes, options range from hearty &ldquohot&rdquo buttered rum, maple-bacon-bourbon and chocolate stout and pretzel, along with lighter sorbets like mango margarita, strawberry white sangria and raspberry limoncello. Just don&rsquot expect to bring the little ones along for a cone &mdash owner Melissa Tavss&rsquo shop really is a 21-and-up concept, with scoops intended to give patrons a buzz. With ABV just below 5% (about the same alcohol content as a Bud Light) they leave patrons feeling good in more ways than one.
Ice & Vice
Paul Kim and Ken Lo started off slinging handcrafted ice cream out of a smart cart at outdoor markets, eventually opening this edgy ice cream parlor on Manhattan&rsquos Lower East Side in the summer of 2015. They have since joined the ranks of NYC&rsquos most-experimental ice cream innovators, offering a constantly rotating array of bold flavor combinations. One of the debut combinations, Mahjong, merged Chinese and Belgian staples with a mix of jasmine tea, white peach and lambic in a refreshing sorbet. Another seasonal option, the cheeky pumpkin-free PSL, blends autumn-inspired pecan, sorghum and latte toffee.
While writing her cookbook, My Sweet Mexico, Pastry Chef Fany Gerson spent a year researching and traveling around her home country, sampling her way through the excellent array of frozen treats and sweets. It was a life-changing experience that Gerson wanted to share with New Yorkers. She started by selling a handful of different paletas, Mexico&rsquos beloved fruit-filled popsicles, in flavors like mango-chile, hibiscus and avocado at outdoor markets around the city. Then, she opened her West Village brick-and-mortar, selling paletas as well as Mexican ice cream (similar to gelato with tropical flair) and nieve de garrafa, a traditional ice cream that paddled by hand and served fresh.
Sundaes and Cones
The interior of this East Village ice cream parlor feels like it&rsquos been plucked straight from the pages of a shabby-chic magazine. Dark-gray wainscoting capped with a stark white chair rail gives the place a feminine tea-party mystique. The old-fashioned white benches out front are ideal for alfresco feasting. The cases in the back of the space house a rainbow-colored assortment of goods: deep-hued Chocolate, espresso-swirled Tiramisu, yellow Corn, aromatic Lavender. In addition to the proprietary selections, the shop also features a wide array of Asian-inspired flavors, including Red Bean, Mango, Taro and the highly regarded Black Sesame.
New Jersey gets a lot of attention for its Italian restaurants, but Brooklyn has long lured cannoli cravers who are in the know. In 1976, three Italian brothers opened a bakery in Williamsburg&rsquos Italian district it became a staple in a sea of change. The neighborhood has grown from a blue-collar hub to the hippest in the city, yet Fortunato&rsquos is still beloved. The shop serves an excellent selection of authentic cookies, cakes and pastries &mdash including standard-setting cannoli. The gelato is much the same: You won&rsquot find any newfangled flavors or techniques, but you will find luscious frozen treats to rival the best in the boot. From Vanilla to Chocolate-Hazelnut and chip-studded Stracciatella, the gelato here is like a true taste of la dolce vita.
Van Leeuwen Artisan Ice Cream
If the ice cream man went back in time a half-century &mdash before the hormones, antibiotics and highly processed foods &mdash he would likely serve Van Leeuwen Artisan Ice Cream. With six old-fashioned trucks and four apothecary-style stores spread throughout Brooklyn and Manhattan, these scoop shops of yesteryear serve products made from scratch in Greenpoint, Brooklyn. The dairy is the highest quality. All the other ingredients (cane sugar, egg yolks, fruit, chocolates, spices and nuts) are sourced from small-scale producers in NYC and beyond. Options are simple yet sophisticated, with flavors such as Pistachio, Ginger, Earl Grey Tea, and Currants and Cream. A vegan line includes options like Mint Chocolate Chip, Salted Caramel and Coffee Crunch. There are no stabilizers, gums or thickeners, just top-notch organic coconut milk and cashew milk as the base.
The city&rsquos most-authentic Italian gelato fittingly comes from the motherland itself. The West Village outpost of the Turin-based chain uses ancient, time-tested methods to create its authentic scoops, all without any colorings, unnatural flavoring agents, emulsifiers or preservatives &mdash just high-quality milk and eggs. Owners Federico Grom and Guido Martinetti scour the world to find the best ingredients possible, including fresh fruit from the company&rsquos own farm. Nuts, chocolate and coffee come from top-notch producers, meaning a Pistachio that&rsquos nuttier and richer than the competition, and a Dark Chocolate deeply flavored with Venezuelan Ocumare. The coffee tastes like a creamy cup of espresso, a fitting tribute to Grom&rsquos homeland.
Eddie's Sweet Shop
Decorated with antique-influenced tin ceilings, hexagonal floor tiles and early 20th-century-style menus, old-fashioned ice cream parlors are a growing trend in NYC. Eddie&rsquos Sweet Shop, however, is purely original. This Forest Hills, Queens, storefront has been serving scoops for nearly a century. Some new flavors have been introduced, and the prices have certainly changed, but much has remained the same, including the ambiance. And apart from a few new introductions, most of the recipes go back 100 years. Scoops range from Butter Pecan, Vanilla and Rum Raisin to Cherry Vanilla, Coffee Chip and Maple Walnut. The portions are massive, but for even more, try the Banana Royal: three huge scoops of whatever ice cream you like, with sliced banana, your syrup of choice, a lofty layer of homemade whipped cream, sprinkles, nuts and a cherry on top, served in a fluted oblong dish.
Milk Sugar Love
This Jersey City ice cream parlor is named for its three primary ingredients, give or take some Earl Grey and fudge in one, and lemon and olive oil in another. Ginger ice cream, swirled with mandarin sorbet, goes into the Ginger Creamsicle. And then there&rsquos the Honey Lavender. Each unique flavor combination is made by hand from organic milk and cream, as well as the best produce the Garden State has to offer. Twelve rotating flavors are offered daily, along with a handful of mainstays. And the sundaes are flawless. Toppings span from classic chocolate sauce to vanilla cake bites and chocolate cookie crumbles. Build one yourself or opt for the monthly sundae collaborations, available on weekends. Those include selections like the Roman Nose Authentic Italian Kitchen, a combination of Honeyed Ricotta ice cream, amaretto cookie crunch, Mast Brothers dark chocolate shavings, strawberry balsamic sauce, local honey, fresh mint and whipped cream.
24 Essential Ice Cream Shops Open for Takeout Scoops in NYC
Summer is the ideal time for ice cream — even in takeout-only form — whether it's regal vanilla, black sesame, or the mayhem of French toast, lox, or pizza flavors.
For old-school parlors, innovative gelato shops, vegan options, and modern creameries, read on for which top scoop spots in the city are still open for takeout, delivery, and outdoor dining.
A number of New York City restaurants have resumed outdoor dining services. However, this should not be taken as endorsement for outdoor dining, as there are still safety concerns: for updated information on coronavirus cases in your area, please visit the NYC Health Department’s website. Studies indicate that there is a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines.
New York Ice Cream Shop Van Leeuwen to Invade Houston
New York-based Van Leeuwen Ice Cream has announced it's landing in Houston, specifically Rice Village, according to an announcement Wednesday.
The first Houston site for Van Leeuwen will be at the former Steel City Pops site at 2565 Amherst St, and it's slated to open in the spring.
Van Leeuwen, which started as a food truck in the Big Apple back in 2008, has 30 flavors of both straight-up dairy and vegan ice cream, like chocolate fudge brownie and cookie crumble strawberry jam.
"We couldn't be happier to be expanding to the Houston area. With its established ties, walkability, and bustling community, we knew Rice Village was perfect for our first venture into the Lone Star State," said CEO and co-founder Ben Van Leeuwen in a press release. "For over 12 years we’ve been committed to bringing our customers good ice cream that makes you feel good, and we can’t wait to serve Rice Village, come spring."
Van Leeuwen has multiple shops in New York and Los Angeles. It's soon to open a New Jersey location as well.
12 New York Cupcakes That Are Better Than Magnolia's
When you hear "New York" and "cupcake" together, the first place that generally comes to mind is Magnolia -- the bakery that made New York cupcakes "a thing." Indeed, today Magnolia has exported the New York cupcake to Los Angeles, Chicago and multiple countries in the Middle East, turning into a global brand. To pin Magnolia's cupcakes as the definitive New York cupcakes would be a mistake, however. While Magnolia may be the best-known worldwide, it's not actually the best bakery for cupcakes.
Magnolia bakery opened in 1996 in New York's West Village, and has been drawing crowds -- the kind that wait for hours -- ever since. Made famous by the ladies of "Sex and the City," the bakery often has lines that wrap around the block, even though there are better cupcake shops with shorter lines nearby.
While Magnolia is famous for its cupcakes, it sells a few other treats that are actually much better. Magnolia's Banana Pudding -- made with layers of vanilla wafers, fresh bananas and creamy vanilla pudding -- is outstanding. It's so good we'd stand in line for it while everyone else was waiting for cupcakes. Magnolia also makes a mean rhubarb pie when it's in season.
To be sure, the cupcakes at Magnolia are very good on the whole. Their buttercream frosting is top-notch, if a little too sweet and buttery at times. Unfortunately the cakes are more often than not too dry and the entire package is often underwhelming. It may be the fate of an empire that's gotten too big, or of impossibly high expectations. Regardless, the truth of the matter is there are many other cupcakes superior to Magnolia's in New York City.
A Boozy Ice Cream Shop Exists, and Its Flavors Will Get You Buzzed
Melissa Tavss, the mastermind behind the sweet shop, began experimenting with the idea of alcohol-infused ice cream when she'd return home from her job as a publicist for liquor brands. Eventually, she locked down her recipe and concept, and Tipsy Scoop started as a catering company and wholesale retailer in 2014 out of East Harlem, New York. Now, due to its popularity, Tavvs finally decided to open a brick-and-mortar shop.
"People were coming all the way [to East Harlem] to try [Tipsy Scoop]," she says. "We were in hairnets making ice cream, so that's when we realized we needed a store."
On the menu, you'll find ice cream inspired by some of your favorite cocktails, like a Strawberry Sangria Sorbet, Mango Margarita, Red Velvet Martini, or Tequila Mexican "Hot" Chocolate. And yes, the flavors are as good as they sound.
The best part about Tipsy Scoop is that it doesn't just taste like a cocktail or your favorite liquor, but all flavors are just below 5% ABV (think: a light beer), so you can actually get tipsy off them (it's called Tipsy Scoop, after all, but please enjoy them in moderation!). Since the ice cream actually contains liquor, you have to be over 21 to purchase it, though the menu also offers virgin options.
At the barlour, you'll find shot glasses rimmed with sprinkles, filled with ice cream, and served as an ice cream flight. The shop also offers boozy ice cream sandwiches and cone bowls.
As longtime ice cream lovers, we didn’t want kids or adults with nut allergies to live in a world where they couldn’t enjoy the tasty treat of some sweet delicious ice cream – so we did something about it.
First, in our critically acclaimed ice cream shop on New York City’s Upper East Side – and now in our national product roll-out, a la mode ice cream leaves out the potentially harmful stuff (nuts, sesame seeds, and eggs), but leaves in all of the rich, satisfying taste of a premium ice cream brand.
With nut and other food allergies of increasing concern, it’s good to know that a la mode ice cream is made in a state-of-the-art manufacturing facility where there is absolutely no chance of our products being compromised by any nut dust (or trace amounts of eggs, or sesame seeds).
Our delicious creations have already been widely recognized for their superior flavors and variety. This allergy-conscious, handcrafted approach – along with a mouth-watering menu of exciting new flavors – guarantees that a la mode ice cream will soon become an ice cream “superstar” in your store too.
Social responsibility, mission & values.
Our customers, their families, and neighbors come first. We believe that a socially conscious community is an allergy conscious community.
A La Mode Ice Cream offers a delicious, creamy treat that is fun and safe for the person eating it and for those around them. Whether it is the sibling at home, the friend at school, or the adult at a party who is at risk, you know you can enjoy our ice cream and share it too.
Social responsibility is at the heart of our brand and our proposition to the range of frozen dessurt options available today.
“A La Mode Ice Cream is all-inclusive and mindful of the growing number of people who have allergies today. many of our customers had never been able to try a dairy-based ice cream before they tried ours, and it has been a magical experience in their lives. our goal is to provide children and adults alike with the delicious, joyful, and safe experience of sharing ice cream together
Eggers Ice Cream Parlor – Forest, Richmond & Urby
1194 Forest Ave., Staten Island, NY
441 Clarke Ave., Staten Island, NY
8 Navy Pier Ct., Staten Island, NY
Open for Take-Out, 11 am – 9:30 pm Sunday to Thursday, 11 am – 10:30 pm Friday to Saturday
Eggers Ice Cream Parlor has been “a scoop above the rest” since it began serving the Staten Island community in 1932. You can practically taste the quality and care they put into their old-fashioned ice creams, chocolates and candies.
photo via Something Sweet
Something Sweet – New Dorp
314 New Dorp Ln., Staten Island, NY
Open for Delivery and Take-Out, 12 – 8 pm daily
Something Sweet is your classic neighborhood ice cream and bubble tea shop serving a range of colorful, fun, fresh and creative desserts since 2011.
Ralph’s Famous Italian Ices – Port Richmond
3285 Richmond Ave., Staten Island, NY
Open for Take-Out, 11:30 am – 11 pm daily
Ralph’s has been a New York tradition since it was started by an Italian immigrant over 90 years ago in 1928. At Ralph’s, they “love their customers as much as they love serving the best frozen treats on the east coast!” Stop by for Italian Ices, sundaes, cones, milkshakes and more.