ntensely ripe banana gelato comes streaked with dark chocolate shards. The broken chocolate bits melt first, chased by the cool of banana. Best in a waffle cone.
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Bacon in desserts isn't a surprise anymore. But when done right with no gimmick, we still love it. Case in point: a hearty scoop of
Miss Piggy À La Mode from Ample Hills Creamery.
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There are two main desserts on the menu at
Buvette: a killer
chocolate mousse and reliable
tarte tatin. Those stay regardless of the season, while other sweet specials come and go. On the best days, ice cream is available. It's made in-house and, when it's available, a must-order.
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Finish any meal at EN Japanese Brasserie with a trio of ice creams and sorbets, all housemade. The flavors change frequently, but you can rely on the classics they do best.
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Fall weather may already be here, but my ice cream cravings have not subsided. We've covered all sorts of spots throughout the city in recent months, but don't forget to add
Peels to your list.
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Xocolatti just opened their first storefront on Prince Street this weekend. We've written about their
excellent truffles before, back when you could only buy them at The Chocolate Library in the East Village. But now they have their own place, and it's tiny but shiny and sleek.
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It's a one-of-a-kind of flavor and one that you won't find at any other ice cream shop in the city.
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Quick, before summer officially turns into fall—stop by the The Odeon's ice cream cart for housemade scoops.
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The girl behind the counter said they recently introduced it and that it was selling "like crazy." No surprise there; the natural butter-rich texture of avocado only enhances their already creamy and dense ice cream base.
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Volcano ice cream—frame of creamy Thai ice cream—$5.00.
That's what it says on the dessert menu at Spicy Shallot, a Thai/Japanese restaurant in Elmhurst. What's a frame of ice cream? I don't know. Why is it a
volcano? Because they light the whole thing on fire.
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