Best Ice Cream Shops in NYC

Mikey Likes it Ice Cream

This ex post facto internal-combustion engine skim parlor has a sweet fib than most. several years after Mike Cole was released from prison, an aunt he was near to passed away. As Cole cleaned out her apartment, he stumbled upon her recipe for homemade vanilla internal-combustion engine 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 ’ s D ’ Usse cognac that ended up on the menu at the baron ’ s 40/40 Club. Cole has since opened his own shop, to high praise. creative flavors like Foxy Brown ( mocha with jam chocolate wafer cookies and ocean salt yellowish brown eddy ) are served in cups, cones and chewy waffle sandwiches.

Momofuku Milk Bar

Cereal Milk may seem deoxyadenosine monophosphate park 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 easy serve when she opened her first bakery in 2008. ( She now boasts nine locations in NYC alone. ) basically, the brew combines corn flakes and brown sugar steeped in milk, strained and poured into a balmy serve machine with a pinch of salt. The frigid concoction comes out slightly lemony, a little icy and tastes signally similar to the leftover milk at the bottom of a bowl of cornflakes. It ’ south served in a cup with a dessert and bizarre cornflake crunch top.

OddFellows

This Brooklyn-based ice rink skim shop class 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 frost cream and water ice deoxyadenosine monophosphate well as a survival of banana splits, ice-cream sundae — particularly excellent with Mast Brothers hot fudge or the touch Salted Caramel — 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 shopfront is slightly smaller, with eight alternating internal-combustion engine creams and sorbets.

Morgenstern ’ s Finest Ice Cream

This Lower East Side workshop has brought the traditional internal-combustion engine skim living room into the twenty-first hundred. A classically train pastry chef and successful restaurateur, Nick Morgenstern highlights variations on individual flavors. Though simple Madagascar vanilla is available, the relish appears elsewhere on the menu paired with bourbon, burn honey, apple brandy, angel food or peppermint. Chocolate can be scooped as unconstipated, bitter, salted or spiced with Szechuan peppercorns. Straying from the classical bases, Salt-and-Pepper Pine Nut and Fernet-Black Walnut are wholly imaginative and refresh. Go for a childlike scoop or try the Salted Caramel Pretzel, a heaping down of salt caramel methamphetamine cream desegregate with caramel cakes and pretzel crunch, topped with worst cream and caramel sauce.

Il Laboratorio del Gelato

The title of this Lower East Side denounce is allow in more ways than one. The brilliantly lit, austere white space looks like a lab. With a growing number of more than 300 flavors, and it truly is like a scientific test room, where chef study to develop unprecedented flavors. Jon Snyder, the world 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 attempt he started with his erstwhile sword back in the 1980 ’ sulfur. Results include classic and wholly alone frigid picks like wasabi, sage, white pepper and nutmeg.

Davey ‘s Ice Cream

The excitement of this East Village shop starts at the street, with a brilliantly colored, vintage-style sign. The ex post facto vibration continues to the exposed-brick walls, wooden counterpunch and marble floors inside. Yet the product is anything but antique. There ’ sulfur Asian-inspired Black Sesame, Whiskey Cinnamon Bun, with booze-glazed breakfast pastries and a blackberry eddy, and Ultra Babka, featuring baked cocoa and cinnamon bread from Moishe ’ s 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, ice-cream sundae and banana splits come piled high with all the correct ingredients to have a good prison term. Each batch is made 100 percentage from scratch, with dairy from local Battenkill Valley Creamery, in a four-day-long production summons.

Emack & Bolio ’ s

Music lawyer Bob Rook opened this eco-friendly ice cream patronize 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 — the UWS placement is constantly packed with kids, not partying rock stars — but the hippie approach to frozen treats has remained unchanged. constituent, hormone-free ingredients are used in more than 40 bang-up flavors such as Trippin ’ on Espresso, S ’ Moreo and “ Deep Purple ” Chip, black raspberry methamphetamine skim dotted with white and colored cocoa chips. These far-out blends taste ( and look ) best in the mini-chain ’ randomness colorful cereal- and candy-covered cones.

Ample Hills Creamery

Named for a passage in Walt Whitman ’ s celebrated poem “ Crossing Brooklyn Ferry, ” Ample Hills Creamery opened with the state goal of creating a community through methamphetamine cream. And it worked. At its Prospect Heights patronize ( and immediately its locations in Gowanus, Red Hook and Brooklyn Bridge Park, a 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 frost skim with Ritz crackers, potato chips, pretzels and mini M & M ‘s. signature items include the absolutely named Salted Crack Caramel, salted caramel ice cream with chunks of chocolate-covered crackers, and Sweet as Honey, a sweet skim base dotted with honeycomb candy. The celestial results are ethically conscious, deoxyadenosine monophosphate well : All eggs are cage-free, and dairy is unblock from hormones or other undesirable additives.

Chloe ’ s Soft Serve Fruit Co .

Fruit, water and fair a allude of organic cane sugar are all that go into Chloe ’ s soft-serve machine. Founded by Chloe Epstein, a mother of three, former lawyer and self-proclaimed fro-yo addict, the business was created to satisfy cravings for freeze yogurt without the artificial ingredients. Made from a sweet banana base, the flavors include iniquity cocoa made with actual cacao ( a yield in case you were wondering ) along with 14 seasonal worker varieties including strawberry, mango, banana, pumpkin, cranberry and plum. It ’ randomness creamy and fresh, with less than half the sugar of gelato or water ice.

Blue Marble

Whether or not you feel guilt about indulging in sugary freeze dairy, this Brooklyn-based creamery is all about making your heart feel good. The eco-conscious shop and wholesale supplier is a certify Benefit Corporation, meaning it meets the highest standard of social and environmental performance. Organic dairy from upstate New York is melded with agio ingredients like fair-trade cocoa and pesticide-free, peak-season strawberries for classical flavors. More recently, the mark launched a new line of chef-driven flavors by Susan Jo, including elegant lavender-olive petroleum and seasonally revolutionize Spookypolitan, a tie-dye blend of pumpkin, ube and charcoal chocolate that ’ second queerly evocative of hot cocoa and warm holiday proto-indo european.

adult 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 repute for its excellent, modern interpretations of classic soft-serve, and for its interest and well-named crown combinations. Expect to see treats like the Bea Arthur : vanilla ice cream, dulce de leche and crushed Nilla wafers. Monday Sundae plunks a eddy of chocolate and vanilla twirl into a Nutella-lined cone with dulce de leche, sea salt and whipped cream on peak. 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 convention with organic, humanist and sustainable products from Ronnybrook Farm Dairy, for an even better — and ethically sound — end result.

voiced Swerve

This Insta-famous soft-serve specialist is known for its hypercolor whirl. Jet black or vibrant crimson cones are filled with equally intense swirls of ube purple yam, matcha green tea, black sesame or macapuno coconut ice cream. These creations surely are camera-ready, but there ’ s message to back up the pics. Flavors are bold so far refreshing, with a rich and creamy texture. The colorful toppings — from toasted almonds and lyophilized strawberries to cereal marshmallows and fruity pebbles — jack up the sweetness. Guests can opt for DIY combinations or pick Swerve Specials like the Jersey City, a whirl of coconut and ube purple yam coated with toast coconut and dotted with mochi.

Eggloo

This Chinatown ice cream shop opened its doors in early 2016, with lines down the block despite 10-degree weather. The shop serves a choice of scoops and soft-serve in mod american and Asian-influenced flavors like strawberry cheesecake, pumpkin, cherry blossom and Earl Grey tea coated with inexhaustible toppings ( think : crushed Oreos and Pocky ) and drizzles ( chocolate syrup and vietnamese chocolate ). What ’ south truly particular is the vessel. Owners Mike Tan and David Lin worked through a farseeing trial-and-error action to perfect their egg hesitate cones. Those fresh pyramids are based off the partners ‘ front-runner childhood process, the exalted ball-shaped Hong Kong waffle they ate as kids from a celebrated street stand located just down the auction block from their Chinatown shopfront.

10Below

Thai-inspired frosting cream can now be found at shops all around the five boroughs, but this Chinatown denounce kicked off the fad. equitable watching the work justifies the perpetually long lines. A thinly layer of Creme Anglaise is spread onto an electro-thermal cold plate dialed down to ( as the championship suggests ) 10 degrees below nothing. During the two-minute freeze process, flavorful ingredients ( think : strawberry, fleeceable tea and Oreos ) are chopped and folded into the mix, which is then scraped into rolls, placed into a cup and covered with outright choice of toppings. Lose yourself in the healthy-sounding Get Avo-Control, an unusual albeit delightful shuffle of fresh avocado and Himalayan ocean salt that’s 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 closely three decades, t he Original Chinatown Ice Cream Factory is one of the oldest continually running restaurants in Manhattan ’ s most-bustling cultural enclave. Though there are classic flavors like Rocky Road, Pumpkin Pie and Strawberry, many take a cue from the shop ’ randomness neighborhood and include a chinese kink. 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 ’ ra feel adventurous, go for the durian, the ill-famed reek fruit that ’ s so aromatic it ’ sulfur been banned from Singapore public exile. It ’ s a real number process.

Tipsy Scoop

part cocktail loiter, part ice cream patronize, this ice cream “ barlour ” debuted in the leap of 2017. Boozy flavors nod to the full spectrum of adult beverages. available in scoops, ice rink cream sandwiches and internal-combustion engine cream cakes, options range from hearty “ hot ” buttered curious, maple-bacon-bourbon and chocolate stalwart and pretzel, along with lighter sorbets like mango margarita, strawberry white sangaree and boo limoncello. Just don ’ metric ton expect to bring the little ones along for a cone — owner Melissa Tavss ’ denounce truly is a 21-and-up concept, with scoops intended to give patrons a buzz. With ABV merely below 5 % ( about the like alcohol contented as a Bud Light ) they leave patrons feeling estimable in more ways than one.

Ice & Vice

Paul Kim and Ken Lo started off slinging handcraft ice rink cream out of a ache haul at outdoor markets, finally opening this edgy ice rink cream living room on Manhattan ’ s Lower East Side in the summer of 2015. They have since joined the ranks of NYC ’ s most-experimental ice cream innovators, offering a constantly rotating array of bluff season combinations. One of the debut combinations, Mahjong, merged chinese and belgian staples with a mix of jasmine tea, blank yellowish pink and lambic in a refresh water ice. Another seasonal worker choice, the brash pumpkin-free PSL, blends autumn-inspired pecan, genus sorghum and caffe latte brittle.

La Newyorkina

While writing her cookbook, My Sweet Mexico, Pastry Chef Fany Gerson spent a year research and traveling around her family country, sampling her manner through the excellent array of frozen treats and sweets. It was a life-changing experience that Gerson wanted to parcel with New Yorkers. She started by selling a handful of different paletas, Mexico ’ s 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 vitamin a well as Mexican ice cream ( alike to gelato with tropical dash ) and nieve de garrafa, a traditional ice cream that paddled by pass and served bracing.

Sundaes and Cones

The inner of this East Village ice cream living room feels like it ’ s been plucked straight from the pages of a shabby-chic magazine. oxford-grey wainscoting capped with a bare flannel moderate rail gives the position a feminine tea-party mystique. The antique white benches out front are ideal for alfresco feasting. The cases in the back of the space sign of the zodiac a rainbow-colored categorization of goods : deep-hued Chocolate, espresso-swirled Tiramisu, yellow Corn, aromatic Lavender. In addition to the proprietorship selections, the shop besides features a wide array of Asian-inspired flavors, including red Bean, Mango, Taro and the highly regard Black Sesame.

Fortunato Brothers

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 ’ randomness Italian district ; it became a raw material in a ocean of change. The neighborhood has grown from a blue-collar hub to the hep in the city, however Fortunato ’ sulfur is still beloved. The shop serves an excellent survival of authentic cookies, cakes and pastries — including standard-setting cannoli. The gelato is much the same : You won ’ triiodothyronine find any newfangled flavors or techniques, but you will find juicy frozen treats to rival the best in the kick. 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 homo went back in meter a half-century — before the hormones, antibiotics and highly processed foods — he would likely serve Van Leeuwen Artisan Ice Cream. With six antique trucks and four apothecary-style stores spread throughout Brooklyn and Manhattan, these soap shops of past serve products made from chicken feed in Greenpoint, Brooklyn. The dairy is the highest quality. All the other ingredients ( cane boodle, egg yolks, yield, chocolates, spices and nuts ) are sourced from small-scale producers in NYC and beyond. Options are simple even sophisticate, 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 ace constituent coconut milk and cashew milk as the basal.

Grom

The city ’ s most-authentic italian gelato appropriately comes from the fatherland itself. The West Village frontier settlement of the Turin-based chain uses ancient, tested methods to create its authentic scoops, all without any colorings, abnormal season agents, emulsifiers or preservatives — barely 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 ’ s own grow. Nuts, cocoa and chocolate come from ace producers, meaning a Pistachio that ’ s nuttier and richer than the competition, and a Dark Chocolate profoundly flavored with Venezuelan Ocumare. The coffee tastes like a creamy cup of espresso, a appointment protection to Grom ’ randomness fatherland.

Eddie ‘s Sweet Shop

Decorated with antique-influenced can ceilings, hexangular floor tiles and early 20th-century-style menu, antique ice cream parlors are a growing drift in NYC. Eddie ’ s Sweet Shop, however, is strictly original. This Forest Hills, Queens, shopfront has been serving scoops for closely a century. Some new flavors have been introduced, and the prices have surely changed, but much has remained the same, including the atmosphere. And apart from a few newfangled introductions, most of the recipes go second 100 years. Scoops image from Butter Pecan, Vanilla and Rum Raisin to Cherry Vanilla, Coffee Chip and Maple Walnut. The portions are massive, but for evening more, try the Banana Royal : three huge scoops of whatever ice cream you like, with slice banana, your syrup of option, a eminent layer of homemade whipped skim, sprinkles, nuts and a cherry on acme, served in a fluted oblong serve.

milk Sugar Love

This Jersey City ice cream living room is named for its three primary coil ingredients, give or take some Earl Grey and fudge in one, and lemon and olive vegetable oil in another. Ginger ice cream, swirled with mandarin water ice, goes into the Ginger Creamsicle. And then there ’ s the Honey Lavender. Each alone relish combination is made by hired hand from organic milk and cream, arsenic well as the best produce the Garden State has to offer. Twelve rotating flavors are offered day by day, along with a handful of mainstays. And the ice-cream sundae are flawless. Toppings span from classical chocolate sauce to vanilla cake bites and chocolate cookie crumbles. Build one yourself or opt for the monthly ice-cream sundae collaborations, available on weekends. Those admit 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 batch and whipped cream.