Celebrate the summer with us as we take over the city! This month, we’ve re-opened our seasonal locations, and as a surprise, we’ve opened a new one! Each location has its own personality, like siblings in a family, with its own flavors and specialty items. Wherever you are in New York, Ice & Vice is never too far away! This summer:

DUMBO

The newest location to join the Ice & Vice family, this booth sits in the new Time Out Market New York, with 20 other food vendors on the waterfront of DUMBO at 55 Water Street. Enjoy our iconic signature flavors, rotating seasonal flavors, and a few exclusive items. Exclusive items like the Banana Hammock sundae, consisting of our Monkey Bars ice cream on a bed of Nilla wafer crumb, paired with coconut caramel poached banana, and topped with brandied cherry compote and coconut chips. And for the first time, Ice & Vice will be serving milkshakes!

TIMES SQUARE

Our I SCREAM! Kiosk is re-opened for the summer with a new design, new menu, and a new charity partner. What’s the same? The mission of donating 5% of sales directly to charity. This year, we’ve partnered with the American Civil Liberties Union to bring awareness to immigration issues currently facing our country. We’re bringing delicious new flavors and sundaes inspired by global flavors such as alfajores, mango lassi, bridgadeiro, and banoffee. At the heart of Times Square, we’re currently located at 45th and Broadway, eventually moving back to our original location at 43rd and Broadway.

LONG ISLAND CITY

We’ve returned to our LIC Pop-Up in William Lamson’s art studio at 27-20 Jackson Ave. back to where it all started. Going back to our humble beginnings and returning to one of the neighborhoods that started it all when we were at the food markets, we’re bringing our signature and seasonal flavors, and for the first time at this location, toppings! Our signature mural is now part of our LIC home to create the perfect art meets culinary experience.

LOWER EAST SIDE

Our flagship location in Manhattan at 221 East Broadway, our pride and joy, turns four this summer! The lab where all of our flavors, sundaes, and novelties are hatched and bred, returns stronger than ever. With crazy collaborations to new crazy pies, we have you covered for the summer. Just wait and see what we’ve concocted, and no better place than the artistic grit of the Lower East Side.

And we still have one more surprise…

As we transition from spring to summer, New York weather can be fickle. One day it’s cold. One day it’s a blazing inferno. Then it’s a blizzard. Then magically, it’s summer.

Like New York weather, ingredients are easily changed just by heat, cold, moisture, or even interactions with other ingredients. For our new seasonal menu “Same Same”, which launches May 3rd, we thought it would be the perfect opportunity to reflect on the seasonal changes by exploring the duality of ingredients.

This seasonal menu we really wanted to explore ingredients that can be used more than one way. It’s amazing how a slight change in preparation can change the entire taste of an ingredient, for better or worse… like marriage. But we can save that for another day. We explore common and uncommon ingredients by pairing two variations of itself in the same flavor to express complementary duality. I think we just coined the term ‘complementary duality’.

CHEESY

peach, frozen yogurt, cheddar cheese crisp

Who doesn’t love a cheesy moment? We explore milk and how it can be fermented in different ways to well, make altogether different things – like yogurt and cheese. Here you can taste the contrast between the two, even though they’re both made from milk, but also taste how well they go together.

CORNY

chicha morada, popcorn bread

We can be dorks too. Here come the dad jokes… We explore corn and how it can be prepared in different ways to make things like a beverage and bread. Here you can explore a contrast of textures, whether one is steeped, and the other popped, to see how texture could impact flavor.

FLAMING

ghost pepper, strawberry mole sauce

Set the world on fire! We explore peppers and how different varieties of peppers can impact taste and experience with things like heat and seasoning. Here you can explore sensations of the tongue, one as heat, and the other as a tinge, to see how even different varieties of pepper could impact experience.

POKEY

prickly pear, candied cactus meringue

Let’s do the hokey pokey and you turn yourself around…? We explore cactus and how the different parts of this plant exhibit dramatic changes in taste and texture. Here you can explore cactus fruit and leaves, separately and together, to see how remarkable this desert plant is.

SUGAR DADDY

salted caramel sorbet, rum raisin

Who doesn’t want a sugar daddy (or momma)? We explore sugar and how different types of sugars can be used in different ways such as salted caramel and rum. Here you can explore the contrast in sugar flavors as a result of heat, and heat’s impact on texture and taste.

And there you have it. Can’t wait for summer? Neither can we. Our new “Same Same” menu launches May 3rd.

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