Cold brew coffee is pretty much everything that is good in this world: It’s caffeinated, highly drinkable and smooth as silk. The only way it could be even better? If it were made into ice cream. And now it has, thanks to pastry and dessert god Dominique Ansel, who invented the cronut. So if you want a cone of this exquisite cold brew ice cream, get yourself to NYC as soon as you can.
The ice cream is only available at Dominique Ansel Kitchen in New York City and it takes two entire days to make. It’s made with a special blend of La Colombe coffee beans.
“We take our housemade milk base and infuse the coffee flavor into the milk overnight,” Ansel told Grub Street. “It takes another night to strain it, and then we mix it with our base and let it rest for 12 hours.”
The ice cream is soft serve, so instead of a scoop, you get a perfect swirl in a cone. Then, it gets topped with a crunchy, almond-flavored anise biscotti and a shot of milk foam that has been dusted with cocoa powder. Definitely a step above your basic chocolate and vanilla swirl—and it sounds like the perfect treat for a hot summer day.
“It has a deep coffee flavor—it’s like drinking a nice glass of cold brew,” Ansel told Grubstreet. “It’s completely different from coffee ice cream: richer when it comes to flavor, without being bitter or sour. It’s a good, clean coffee taste, that’s how I’d describe it.”
This ice cream cone will set you back a stinging $7.25 (including all the toppings) and it will only be available in late May and June, so get your hustle on. In July, the bakery will start offering white-peach ice cream with salted pistachios and lavender honey (wow). In August, they’ll roll out dark-chocolate olive-oil soft serve with fig and sea salt (we feel faint).
But Ansel himself says that if the cold brew ice cream is a hit—and it will be—it might return to the bakery in September. Excuse us, we have to go book a plane ticket right now.