We love sundaes of all kinds, and we’re definitely not going to turn down the classic vanilla with hot fudge and a cherry on top. Still, sometimes you need to push your palate a bit, and try something wholly new and wholly original. Up for the challenge? Then head to one of the purveyors listed below. Each and every one is dedicated to making your mouth happy by offering ice cream sundaes like you’ve never seen, or tasted, before. By Jessica Allen.
When Ample Hills opened its doors in Brooklyn a few years ago, the ice cream proved so popular that it sold out— the shop had to shut for a few days to restock. Today, you can get your fill at six locations in Manhattan, Queens, and Brooklyn — and fill up you should — for the cleverly named, deliciously inventive flavors are worth every single calorie. New this year is the pie sundae, a mash-up of a slice of pie (your choice), topped with ice cream, sauces, sprinkles and other goodies. Check it out at the Bubby’s High Line location.
In 2009, partners Douglas Quint and Bryan Petroff refurbished an ice cream truck, launching their signature wit, spirited attitude, and yummy soft serve on the streets of NYC. Fast forward a few years, and they now boast several locations, including regular pop-ups and standalone shops across the U.S. The shops sell several sundaes, including the Mermaid (key lime curd, vanilla ice cream, crushed graham crackers, and whipped cream) and the Monday Sundae (twist ice cream in a Nutella-lined cone, topped with sea salt, whipped cream, and dulce de leche).
Sure, the name is a bit sad — the Sundae of Broken Dreams — but the sundae is something else entirely: it’s ooey and gooey and salty and sweet; it has crunch countered by cream and it comes served by a real live jerk (hey, that’s not our term: the folks who run this refurbished apothecary in Brooklyn Heights take the throwback vibe really seriously, and refer to themselves as “jerks –” as in “soda jerk.”) So put on your best poodle skirt, or swoop your hair up like Elvis, and head on over. Better yet, bring your grandparents or great-grandparents.
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Owner Nicholas Morgenstern prides himself on delivering “texture-driven small-batch ice creams with a renewed attention to flavor and palate,” from recipes he develops using pure ingredients. Results include such flavors as unsalted caramel, Vietnamese coffee, blueberry labne, and banana durian. You can make your own sundae featuring toppings like Junior Mints, honeyed cashews and pickled pineapple — or you can choose from a selection of house specials, including the “New God Flow,” with raw milk ice cream, caramelized honey and Japanese white bread.
Everything at OddFellows is made from scratch, in small batches, in Brooklyn, by folks truly devoted to the art and science of ice cream. Frozen treats rotate regularly at both shops, but you’ll often find boozy popsicles, banana splits, milkshakes, and ice cream sandwiches, as well as flavors of ice cream and sorbet like carrot cake cream cheese, olive oil, saffron passionfruit, and raspberry pink peppercorn. Design your own sundae by picking a base, then adding your choice of toppings, such as rainbow sprinkles, homemade cornflake crunch, and crushed pistachio.