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Ice cream is generally good, but it can always be made better. Pastry chef Salvatore Martone proves this theory at Frohzen, his Design District dessert shop where ice cream takes the shape of cupcakes, cookie sandwiches and chocolate-covered cake slices. Soft-serve and hard ice cream are still the focus but they’re used purposefully to “frost” the top of the signature cupcakes that are filled and blended with a variety of cakes. It’s a winning combo that resembles a sundae with its mound of whipped cream and sprinkles but tastes like your favorite cake-and-ice-cream pairing. Baked meets frozen in other forms too, including the macaron ice cream sandwiches and the cakesicles, which lets you enjoy ice cream cake on-the-go.
151 NE 41st St
|Opening hours:||Tue–Sat noon–8pm|
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