9 New Frozen Treats You Need to Try Before Summer’s Over
The sticky, steamy days of summer aren’t letting up and—aside from jumping into a pool—the best way to cool off is to get your hands on something frosty and refreshing, stat. From a fancy push pop to boozy slushies, these should help take your temperature down.
Slice Cream at Petee’s Pie Co.
The pie-making experts at this Lower East Side café are taking the concept of à la mode to the next level. Instead of just adding a scoop of ice cream, they’re blending everything together into a milkshake-like confection. Choose from any of the fruit, chess and custard flavors (the wild Maine blueberry and salty chocolate chess are both excellent choices) and have it whirled together with house-made vanilla ice cream and buttery crust crumbles.
61 Delancey St.; peteespie.com
Coconut Smoothie at Em Vietnamese
Using fresh young coconuts from Thailand and Vietnam, husband-and-wife owners Patrick Lin and Ly Nguyen make one of the dreamiest drinks in town, blending the coconut meat and coconut water with ice and condensed milk. Trust us, you’re going to want the glass all to yourself.
1702 86th St., Brooklyn; em-restaurant.com
Pop Fleur at Dominique Ansel Bakery
The master of cool summer desserts (see: frozen s’mores) has conjured up another Instagram-worthy treat: a sophisticated push pop filled with chilled whipped yogurt flavored with baby peaches from Japan. Inspired by an essential pastry chef tool—piping tips—the Pop Fleur blooms into a stunning rose that’s (almost) too pretty to eat.
189 Spring St.; dominiqueansel.com
Booza at Republic of Booza
This new Williamsburg store is throwing it way back—to 500 years ago, when ice cream was first invented. Specializing in booza, the stretchy Mediterranean ancestor to the creamy stuff we know today, the minimalist shop offers 35 variations, each one scooped with a paddle to show off its elastic texture. Flavors range from classic (vanilla, chocolate, salted caramel) to modern (horchata, miso, black walnut) to experimental (saffron peppercorn, Bloody Mary sorbet).
76 N. Fourth St., Brooklyn; republicofbooza.com
Enchanted Rose at Camp Arlo
Arlo SoHo’s glamping-inspired courtyard has been transformed into a boozy parlor for the season. Camp Arlo has teamed up with Tipsy Scoop and Muddling Memories to host a pop-up cart that combines spirits with booze-infused ice cream, like this pretty-in-pink number that puts a hefty scoop of raspberry-limoncello sorbet atop a cocktail of vodka, prosecco and fresh mint.
231 Hudson St.; arlohotels.com
Café Liégeois at Coffee & Cream by Oddfellows
OddFellows has been pushing the ice cream envelope since it opened in 2013, thanks to pastry chef Sam Mason’s penchant for whimsical flavors. Earlier this year, OddFellows debuted a new concept that marries two of our favorite things: coffee and ice cream. In addition to soft serve, shakes and affogatos, there’s this impressive parfait featuring a shot of espresso, coffee-crunch ice cream, whipped cream and coffee “soil.”
55 E. Houston St.; oddfellowsnyc.com
Fregroni at Bocce USQ
Frosé is so last season—at least at this open-air pizza pavilion in the heart of Union Square. Along with seven variations on spritzes (including the Aperol staple on tap), there’s a potent frozen negroni (Campari, grapefruit, gin and vermouth) that’s a must before summer ends.
20 Union Square W.; bocceunionsquare.com
Cold Brew Crushie at Toby's Estate Brooklyn
What’s even better than iced coffee on a hot day? A creamy frozen coffee. At Toby’s Williamsburg outpost, baristas are slinging a slushie that blends together its signature cold brew with cane sugar, half-and-half and whole milk. To take it to almost-dessert territory, the chilled drink is finished with whipped cream, sprinkles and a cookie straw.
Multiple locations; tobysestate.com
Sandōwiches at Camp Cookie DŌ
A new summer resident has set up camp at Chefs Club Counter—literally. From now through September, Cookie DŌ is taking over with a camp-themed pop-up complete with nostalgic treats like these ice-cream sandwiches embedded with bits of the store’s signature dessert.
62 Spring St.; chefsclubcounter.com