We're calling it: Ice cream is the new cupcake

Need proof? Take a mouthwatering look at NYC's top new age ice cream shops.

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  • Photograph: Paul Wagtouicz

    Morgenstern's Finest

  • Photograph: Paul Wagtouicz

    King Kong Banana Split at Morgenstern's Finest

  • Photograph: Paul Wagtouicz

    Salted-caramel-pretzel standard at Morgenstern's Finest

  • Photograph: Paul Wagtouicz

    Morgenstern's Finest

  • Photograph: Paul Wagtouicz

    Montauk the bulldog at Morgenstern's Finest

  • Photograph: Paul Wagtouicz

    Snap Mallow Pop at Ample Hills Creamery

  • Photograph: Paul Wagtouicz

    The Munchies at Ample Hills Creamery

  • Photograph: Paul Wagtouicz

    Raw Deal at Ample Hills Creamery

  • Photograph: Paul Wagtouicz

    Ample Hills Creamery

  • Photograph: Paul Wagtouicz

    Flambéd Fluff chocolate-chip-cookie-crumbles bowl at Hay Rosie

  • Photograph: Paul Wagtouicz

    Sage-chocolate-chip at Hay Rosie

  • Photograph: Paul Wagtouicz

    Brownie Barnburner at Hay Rosie

  • Photograph: Paul Wagtouicz

    Bonfire at Midnight at Hay Rosie

  • Photograph: Paul Wagtouicz

    Hay Rosie

  • Photograph: Paul Wagtouicz

    Ants on a Log at Oddfellows

  • Photograph: Paul Wagtouicz

    Manchego-pineapple-thyme at Oddfellows

  • Photograph: Paul Wagtouicz

    Buttermilk-honey-blueberry at Oddfellows

  • Photograph: Paul Wagtouicz

    Oddfellows

  • Photograph: Paul Wagtouicz

    Passion-fruit sorbet at A.B. Biagi

  • Photograph: Paul Wagtouicz

    Vanilla-chia at A.B. Biagi

  • Photograph: Paul Wagtouicz

    A.B. Biagi

  • Photograph: Paul Wagtouicz

    A.B. Biagi

Photograph: Paul Wagtouicz

Morgenstern's Finest


We know, we know, Crumbs closed, but you can dry your cupcake-loving eyes, because there's a new treat topping New York's sweets pantheon: ice cream. But these aren't the frozen treats of yore—these oddball scoops are jacked up with beer hops, Szechuan peppercorn and illicit Brazilians beans. Whether you're looking for a lick of nostalgia or a taste of far-flung locales, there's a new ice-cream shop for you.

For the classicist: Morgenstern's Finest Ice Cream
At his soda-shop throwback—period-set with subway tiles and paper-hat-capped counter jockeys—Nicholas Morgenstern (Goat Town, El Rey) offers five textbook spheres of extremely vanilla-y vanilla (bourbon, Madagascar, burnt honey, peppermint and yogurt) to appease scoop purists. Similarly, the chocolates (bitter, salted) each have an intense, nuanced cacao punch, while the coffee is better than any other caffeine kick around.

For the big kid: Ample Hills Creamery
The behemoth, two-story follow-up to the popular Prospect Heights scoop shop—complete with barn-animal murals and a 25-seat roof deck—churns out 24 rotating, nostalgia-inducing flavors: Snap Mallow Pop, a jet-puffed, rice-cereal-studded marshmallow number, is as comforting as a bake-sale Rice Krispies treat, and the Munchies jazzes up pretzel-infused ice cream with clusters of potato chips, Ritz crackers and mini M&Ms.

For the hops-head: Hay Rosie
Craft-beer maven Stef Ferrari—formerly of California's the Bruery—runs her micro-creamery on the brewery model: Alongside the wholesale facility, crammed with glossy steal machinery, is a tasting room doling out beer-inspired flavors like the IPI, an "India Pale" ice cream teeming with malt and dry-hopped cream, but inspiration doesn't stop at suds: She pulls from late-night hankerings for the delectably head-scratching, spicy-sweet sriracha-popcorn variety and from comic books for the champagne-spiked Bruce Wayne, studded with golden raspberries and candied ginger.

For the savorist: Oddfellows
They seriously know how to balance a batch at this pint-size, circus-striped East Village outpost of the Brooklyn crowd-pleaser. Chef-owner Sam Mason (wd~50) pits milk-chocolate-hazelnut against bitter orange, custardy caramel comes with a cholesterol-quivering swirl of chorizo, and pineapple is paired with tangy manchego and thyme. Goat cheese, extra-virgin olive oil, cornbread—hell, with add-ins like this, you could get away with eating a cone for dinner.

For the wanderluster: A.B. Biagi
A globe-trotting treat is loads cheaper than airfare. Made on-site in the back of his cheery, canary-yellow Nolita gelateria, Antonio Barros Biagi bridges gelato tradition with classic Brazilian flavors: the shop's chocolate is hit with South America's tonka bean for a cinnamon-and-clove thrumb, while an açaí sorbet has berry notes so concentrated and vibrant it's like biting straight into the fruit.

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Users say

2 comments
Andrea N
Andrea N

How do you like the idea of a DeAndrea's Mud Mountain ice cream cup cake.... absolutely delicious!

Andrea N
Andrea N

I love the idea of a cupcake icecream!