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Long before Cold Stone and Maggie Moo's, there was Steve's.

Founded in Massachusetts in 1973, Steve's was the first ice cream parlor to introduce mix-ins like candy, baked goods, fruit and nuts--changing ice cream as we know it.

Scooper David Stein, then a Boston-based philosophy student, never forgot his favorite part-time job. And after the original Steve's stores closed in the late 90s, he decided to recreate the magic.

Today, Stein's new Steve's offers a wide variety of craft flavors updated for the 21st-century palate, including a luscious vegan line made with coconut cream, and a refreshing set of kombucha sorbets, which incorporate house-brewed fermented teas with fresh flavors like passion fruit and red ginger.

We love the decadent, cake-filled Brooklyn Blackout, the tangy Strawberry Ricotta and the nostalgia-inducing Sundae Morning (butter ice cream swirled with maple syrup and crispy waffle pieces).

Pick up flavors by the pint at retailers across the city ($6), or drop by for a scoop ($2 to $8) at Steve's first brick and mortar store, which just opened off Bryant Park (a second, Brooklyn-based location is forthcoming).

Never mind bell-bottoms going au currant: This is the big 70s resurgence we've been waiting for.

Steve's Ice Cream, 4 E. 42nd St. (between Madison and Fifth aves.); stevesicecream.com

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