18 of New York’s Best Ice Creams to Order for Dessert

It’s not just the burger that’s the boss here; the hot fudge sundae at Red Hook Tavern is worth the trek all on its own. With fior di latte gelato from Dolce Brooklyn, candied pecans, and waves of homemade hot fudge, this has to be a top contender for one of the most classic desserts in New York. You might have trouble saving room after all the wedge salad, oysters, and French onion soup you’ve also consumed, but we promise, it’s worth it.

We like to imagine that Eloise (of The Plaza) grew up eating the Frrrozen Hot Chocolate from Serendipity. It’s exactly what it sounds like, only somehow better, with a mound of whipped cream and chocolate shavings on top. No wonder it’s been a beloved sweet treat since 1954.

Don Angie takes a red-sauce classic, fior di latte, and makes it somehow new and exciting. Their mochi ice cream version of the staple dessert is finished with a drizzle of olive oil and a sprinkle of sea salt, all of which combined makes us feel like we’re enjoying a walk on the beach in Italy, with a beguiling local by our sides — it’s just that good.

Here’s how to get into Don Angie.

If we ever say no to soft-serve ice cream, call the police, because it’s not us; it must be an imposter. This is especially true at Shukette where the soft-serve ice cream is creamy, dense, and perfect. Right now, you can try the Mic Drop, with tahini, halva floss, hazelnut, and pomegranate, or the Strawberry OG with, you guessed it, strawberries and coconut. Swoon.

Wondering how to get into Shukette? We’ve got you covered here.

Ovelia handles a Greek classic, Kaimaki, with grace. The housemade orchid-rosewater-esque flavor is paired with a classic sour cherry preserve and Sokofreta – a hazelnut chocolate bar. Need an extra boost? Go for the Greek coffee ice cream, served with buttery koulourakia cookies.

In the running for most nostalgic dessert (and, honestly, restaurant) in NYC is the banana split from Patti Ann’s. It’s a build-your-own endeavor, with perfect little dishes of rainbow sprinkles, chocolate sauce, and maraschino cherries on the side to use to your heart’s content. The ice cream is of the Neapolitan variety, and the size is of the “for two” variety, so plan accordingly.

The gelato sundaes at Mel’s are quite possibly buzzier than the excellent pizzas and here, that’s saying something. We’d go for the tri-color stracciatella, with Italian cookies, fudge sauce, and mascarpone gelato, or the strawberry rhubarb pie with both pie filling and pie crust. You really, truly, can’t go wrong here.

We know, we know, you’re here for the chicken, but do not under any circumstances skip the dessert. The gelato here is inventive and fun, with rotating flavors. We’re still thinking about the gin-and-tonic one, but for now, you can grab some toasted marshmallow.

There’s nothing we like more after a hearty steak dinner in one of New York’s best (and oldest) chophouses than a drippy sundae. Here, the butterscotch has our hearts, but you can never go wrong with classic hot fudge, too.

The soft-serve ice cream at Leo comes just how we (and Estela chef Ignacio Mattos) like it, in a frosty dish that rests on top of a paper doily, with that perfect ice-cream curlicue that ends in the nostalgic tip of our youth. Past flavors have included fig leaf, melon, and grapefruit brûlée.

If you know anything at all about Gage & Tollner, you won’t be surprised when we tell you that our favorite dessert here is a not-often-seen classic with show business aspirations. Ah, baked Alaska, how we love you so. Here, it’s done right, lit on fire and with amarena cherry ice cream, fresh mint, and chocolate cookie crunch.

The traditional Persian ice cream at Sofreh has us reconsidering everything we thought we knew about ice cream. It’s light, icy, and different, with flavors like saffron, rosewater, and pistachio. Did we mention that they can all be made into an ice cream sandwich, should your heart desire?

Cilantro haters, excuse yourselves — and grow up, please. The fried tangyuan with ice cream at Wenwen shows us that dessert is truly what you make it, with dehydrated peanut butter, condensed milk, black sesame tangyuan, and of course, cilantro. A quick stalk of Wenwen’s Instagram also suggests a strawberry ice-cream dessert may also be underway …

The chow nai sundae at Bonnie’s (like a lot of other things at Bonnie’s) is an unmatched update to the sundaes we begged our parents for. Resplendent with malted fried milk custard, Ovaltine hot fudge, vanilla ice cream, and buttered peanuts, it’s definitely the pretty boy of the menu. Also, if you don’t get the pork floss add-on, why are you even here?

If you’re seeking ice cream flavors that are anything but ordinary, head to this new spot from JUA chef Hoyoung Kim. Here, you’ll find just two desserts, both of which are ice cream. The burdock ice cream pairs beautifully with chocolate mousse, while the buckwheat ice cream comes with a corn crème brûlée.

The Morgenstern’s pop-up at Ernesto’s is definitely worth the trip. Not only can you order Basque-inspired flavors from their cart outside, with options like egg custard, cinnamon black walnut, and chocolate turron, but if you dine in, you can order a scoop of the famed jamón y chips flavor, too.

KYU is also hopping on the ice-cream cart train, with housemade popsicles and pints available for purchase. Go for strawberry yuzu, coconut, or blueberry lavender popsicles and the banana-bourbon ice cream pints.

Finally, this Carroll Gardens-based reporter would be remiss (and possibly exiled) if she didn’t mention the classic soda fountain and after-dinner sundae spot beloved by everyone in the general area.