Brooklyn ice cream shop, bakery, specialty goods store, and general emporium of twee L'Albero dei Gelati makes pricey but delicious ice cream and sorbet. So it shouldn't come as too great a surprise that their vegan-friendly dairy-free gelato is some of the best New York has to offer.
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With the weather today as awful as it is, ice cream sandwiches probably aren't the first thing on your mind. But trust me, they should be—at least Melt's should.
Meet the Trough, an ice cream sundae that should be eaten by no fewer than 10 people, lest you take a fall from the mightiest sugar crash New York has ever known.
There's a new frozen custard player in town, and it's just as good, if not better, than Shake Shack's.
A massive ice cream sundae best shared with two or three of your sugar-crazed friends.
Your average pumpkin ice cream is a middling way to really enjoy what pumpkin has to offer. That's not true at A. B. Biagi in Nolita.
Dolce Gelateria pushes their vanilla gelato through a potato ricer to make Play-Doh-like spaghetti topped with fruit-flavored "pasta sauce" and gelato meatballs.
There's nothing old school about Davey's Ice Cream, the newest scoop shop to hit the East Village, but the place has some style, from its slightly-spooky-but-awesome storefront lettering to the marble-tiled floor and vintage wooden stools.
Unusual flavors like blue cheese, salmon and white pepper asparagus have grabbed a little media attention at this Park Slope ice cream shop. But most of the gelati, which are creamy with a light quality, and sorbets, about 16 in total, are less radical.
If you enjoy salty-sweet flavor combinations, like sea salt on your dark chocolate, you will love this macaron ice cream sandwich from Ohio-based Jenis Splendid Ice Cream.
Nicoletta's menu calls it an "affogato," but the Manhattan Special Affogato ($6) is basically a float with the proportions reversed: lots of their excellent, buttery fior di latte soft serve and a small pond of soda surrounding it.
You could call Max and Mina's the thinking person's Baskin Robbins, and if the ice cream isn't as boldly flavored as might like, it's still plenty of fun.
This new gelato shop is spinning ice cream that compares to the city's best.
Payard has been doling out these little rectangles for three summers now, but from the looks of it they've gotten a makeover for summer 2013: instead of blocky layers of their housemade ice cream and sorbet, they're now swirled together to give the ice cream sandwich a prettier, marbled effect.
Our buddy Liza de Guia of Food Curated profiled co-owner and ice cream-er Sutheera Denprapa in the video below, which covers her introduction to ice cream in America and her attachment to the flavors in Thailand she remembers most.
We're gearing up for another summer of ice cream we want to hear from you: what's the cream of the NYC ice cream crop?
If you go to L & B Spumoni Gardens without ordering the namesake dessert, you're missing part of the journey.
Two foreign purveyors of chilled treats—each with a very different M.O.—have recently opened in Manhattan.
There aren't many places in New York where you can find baked Alaska, much less one that alone, can justify (many) returns. Enter DBGB.