NYC’s Best New Soft Serve Ice Cream
Two NYC bakeries welcome summer with oh-my-god-I-need-that-right-now ice cream.
Published May 24, 2017 1:20 PM
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While there’s nothing quite like a $2 vanilla cone from your neighborhood ice cream truck, two New York City bakeries are taking soft serve to the next level. This summer, Mah-Ze-Dahr Bakery and Dominique Ansel Kitchen, will offer the sweet treat in new and nostalgic ways.
“We’ve been striving to elevate nostalgic experiences at Mah-Ze-Dahr Bakery,” says head chef and owner Umber Ahmad. “We wanted to do that with soft serve. For us, it’s all about how we grew up and remembering those flavor combinations of our youth.”
Mah-Ze-Dahr Bakery will debut their new soft serve options this Memorial Day Weekend with daily made, hand-crafted waffle cones and housemade toppings like dark chocolate brownie bites, vanilla meringue kisses, chunks of their fan-favorite granola, candied hazelnuts, and signature marshmallows (placed in the bottom of the cone to prevent dripping—a nod to Martha Stewart).
Their classic flavors vanilla bean and dark chocolate will debut with rotating flavors like cardamom and seasonal fruit flavors flavors on the horizon. Homemade sauces like salted caramel and their unique take on the “magic shell” chocolate coating are also on offer.
Open Monday-Friday: 7am-6pm; Saturday-Sunday: 8am-5pm28 Greenwich Avenue; mahzedahrbakery.com
Dominique Ansel Kitchen
The soft serve ice cream window at Dominique Ansel Kitchen in the West Village opens for business today Wednesday, May 24, for the summer season. The window will feature two freshly-made flavors at a time, including their signature burrata served with balsamic caramel, micro-basil and whole confit strawberries inside the cone.
A second flavor will rotate each month: in May and June, it will be cold brew (brewed with La Colombe coffee) with anise biscotti and milk foam; white peach with salted pistachios and lavender honey will hit in July; and in August, the special flavor will be dark chocolate olive oil with fig agrodolce and sea salt. All the ice creams are made from scratch using fresh milk, as opposed to a mix or powder, and served in handmade honey-tuile waffle cones. “I have always loved soft serve, says chef Dominique Ansel. “It has a delicate texture you don’t get with ice cream.” Chef takes the ingredients very seriously to ensure the highest quality. “We soak the burrata cheese in milk overnight to infuse it with flavor. You can really taste the difference.”
Open Wednesday-Thursday: 3pm-9pm; Friday-Saturday: 12pm-10pm; Sunday: 12pm-9pm137 7th Avenue South; dominiqueanselkitchen.com