Wednesday, June 20, 2012

The 10 Best Frozen Desserts in Brooklyn

Posted By on Wed, Jun 20, 2012 at 10:00 AM

lead.jpg

It's been a long time since a fluorescent cup of Italian ice from a push-cart was practically the only icy snack you could get in Brooklyn. Trucks selling Good Humor ice cream have been largely replaced with those peddling scoops of artisanal Van Leewuen, and there seems to be a new frozen concoction popping up at the Brooklyn Flea every week. We've navigated the calories to pick out the best-tasting, most original creations to slurp up this summer. Here are our top ten picks from vendors throughout the borough:





lead.png

Photo Cody Swanson

10. Banana Malt Milkshake from Bark Hot Dogs

If you're going for classic cold comforts, this banana milkshake from the Prospect Heights hot dog boutique is worth every slurp. Choose the malted milk version for an extra 75 cents on this flavor to take it to the next level, or try one of their seasonal fruit shakes, including strawberry or blueberry, as the berries find their way to the Greenmarket.


detail1.jpg




detail1.jpg

Photo Nadia Chaudhury

9. Stroopwafel Ice Cream Sandwich From The Good Batch

Of course there's an artisanal stroopwafel company in Brooklyn. The crisp, round layers of waffle glued with caramel that are beloved to the Dutch have been masterfully recreated by a small outfit that sells them, either stacked for snacking on like cookies, or sandwiched with ice cream, in small stores throughout the borough, and at Brooklyn Flea's Smorgasburg.


lead.jpg




lead.jpg

Photo Nadia Chaudhury

8. Flatbush Ave. Float from Brooklyn Farmacy & Soda Fountain

Freshly pumped soda from a self-professed “jerk,” Fox's U-Bet chocolate syrup, and a scoop of Adirondack Creamery's vanilla ice cream slowly trickling into the bubbling drink as it bobs on top. You will be transported to an earlier era for sweet treats in Brooklyn at you sit at the swivel bar stool at this Carroll Gardens soda fountain, being served this egg cream-meets an ice cream float in a tall soda glass. Their other floats, seasonal sundaes and homemade sodas are worth the trek to Henry St. from the subway, too.





lead.jpg

Photo Nadia Chaudhury

7. Arnold Palmer Slush from Kelvin Slush

If it's a tangy, refreshing concoction that you seek, flag down this truck grazing throughout the city for a cool slurp. While you can choose your own combination of base slush flavors mixed with fruit, the Arnold Palmer's not-too-sweet blend of tea and citrus slush with white peach blended in is a surefire hit.





lead.jpg

Photo Cody Swanson

6. Strawberry Balsamic Sundae from Culture Yogurt

This Park Slope artisanal, probiotic yogurt shop has redeemed the health-conscious frozen dessert from the bland spurts of powdery-tasting stuff at others. Made from organic milk by the small batch, the yogurt is sold in containers to go or frozen in excellent sundae combinations, like this one. Choose from their tangy original frozen yogurt or a seasonal flavor (such as pink guava, or apricot), drenched in strawberries macerated in aged balsamic vinegar for even more tang. Other creations combine the shop's homemade yogurt, “wet nuts” and fresh fruit of the season, so there's always something new.





detail2.jpg

Photo Cody Swanson

5. Strawberry Tarragon Popsicle from People's Pops

The popsicle flavors at this Brooklyn Flea-based popup, which recently opened a new shop in Park Slope, change all the time, but often combine one seasonal fruit infused with a fresh herb. The strawberry tarragon is a unique creation for the spring, tasting of just those ingredients, at their prime, on a stick.





lead.jpg

Photo Cody Swanson

4. Brownie Ice Cream Sandwich from Bierkraft

Holy calories! Not only have you stocked up on craft beer at this Park Slope beer shop, but you've gone and indulged in one of their brownie ice cream sandwiches. With Il Lab vanilla chocolate chunk gelato and a rustic brownie that keeps it together to the last bite, this is one hefty yet irresistible twist on the classic ice cream treat. You'll be happy for losing your bikini figure after eating it.





lead.jpg

Photo Cody Swanson

3. Black Cow Float Ice Cream from Ample Hills Creamery

Just one of the creative flavors from this Prospect Heights ice cream shop, of about 24 that change daily, this scoop combines root beer-flavored ice cream with a chocolately swirl to summon the soda fountain float. The newcomer mom-and-pop creamery makes all flavors by the small batch, using local eggs, milk and cream, and extra TLC that you can taste. New flavors are being churned up all the time, and look out for ones using local specialties such as Steve's Key Lime pies or Sixpoint stout.






lead.jpg

2. Wicked Hot Chocolate from Jacques Torres

This is not for the faint-of-chocolate. This intense, nutty-tasty, chili-spiced frozen stuff is thicker than tar and might need to be eaten with a spoon, but it will sate your appetite for deep, dark chocolate better than four bars alone. Available without the chili heat also, the “frozen hot chocolate” is the summertime specialty from Jacques Torres' flagship DUMBO shop, every bit as fudgy and rich as the hot version in winter but brilliantly reinvented as this cold, frozen sludge.


detail1.jpg

detail2.jpg




lead.jpg

Photos Nadia Chaudhury

1. Steve's Key Lime Pies Swingle

This is a longstanding hidden treasure from Red Hook, the key lime epicenter of the world, thanks to Steve's: a frozen key lime tart on a stick dipped in dark chocolate and frozen again. The Swingle, as it were, is the type of treat you'd never find anywhere else, which might not mean very much if it weren't as addictively good as it is. With Belgian dark chocolate and Steve's classic key lime custard recipe, and occasionally a version with raspberry coulis poured on top of each tart before dipping in the chocolate, it's an unlikely combination that yields uniquely lickable results.


detail1.jpg


Tags: , , , , , , , , , ,

Readers also liked…

Comments

Showing 1-1 of 1

Add a comment

 
Subscribe to this thread:
Showing 1-1 of 1

Add a comment

About The Author

Cathy Erway

© 2014 The L Magazine
Website powered by Foundation