5 Can’t-Miss NYC Desserts for Summer 2014

There’s more to the New York dessert scene than Cronuts and cupcakes inspired by that  forever-ago episode of Sex and the City. To keep things sweet and totally ignore bikini season, we’ve uncovered five delicious desserts of the moment that offer a reason to let your taste buds live a little.

 

5 Can't Miss Dessert Trends in NYC

Snowball at Bubby’s, left, and ruffino prosecco sorbetto at il laboratorio del gelato (Photos: Courtesy of Bubby’s and il laboratorio del gelato)

Ruffino Prosecco Sorbetto with Clementine: il laboratorio del gelato
The only place to get this refreshing, orange-tinged frozen dessert is at the Lower East Side location of il laboratorio del gelato. To make this ambrosial creation, owner Jon Snyder teamed up with Ruffino winery in Italy to compose a symphony of the bright, sweet flavors that you find in a bottle of prosecco with the cleansing citrus of clementine. The result, a limited edition treat New Yorkers can enjoy all summer long, and if you eat enough of it, you might even get a buzz, or sugar high in the least. As for the other times of year, they have plenty of other delicious flavors to choose from. 188 Ludlow St., 212-343-9922, laboratoriodelgelato.com

Innovative Ice Cream: Morgenstern’s Fine Ice Cream
Nick Morgenstern finally has the shop of his dreams, after a couple false starts at the General Greene in Brooklyn and Goat Town in the East Village, his new shop concentrates solely on ice cream. Like his other ventures, the frozen treats found at this white-walled, soda fountain-styled shop ere on the side of unusual as he offers a handful of original flavors including Salt and Pepper Pinenut, Sesame Caramel and Durian Banana. Get them by the cone or try one of his crazy sundaes. We are drawn to the Butta Pecan Rican, an $11 mess of Ginger Jam and Rum ice cream with buttered pecans and caramel. Just make sure to bring cash, nothing else will buy you a scoop here. 2 Rivington St., 212-209-7684, morgensternsnyc.com

Gourmet Eclairs: General Assembly
In what used to be the Hurricane Club in Gramercy, now you find the tiki has gone and instead, a grand restaurant reminiscent of Parisian cafes lies in its stead. Along with market-driven European menu items, you can also get unbelievably fresh eclairs stuffed with array of tasty fillings. Why go for Boston Cream when pastry chef Cory Colton has filled his delicate pastries with peanut butter chocolate, coffee praline, coconut almond chocolate and key lime meringue? Each piece looks like a work of art, but don’t let that stop you for enjoying every last bite. 360 Park Ave. South, 212-951-7111, generalassemblyrestaurant.com

O Merveilleux: Merveilleux
What, you may ask, is a merveilleux? Though the name proves complicated (pronounced merve-vay-you), the actual dessert remains easy. Simply, a merveilleux is a dome-shaped meringue cake from Belgium covered in whipped cream that gets a layer of shaved chocolate on top of that. The name means marvelous or wonderful in French, and after one bite you will be prone to agree. Plus, at this quaint Upper East Side shop you can also try the dessert in other flavors including pistachio, lemon and speculoos, a gingerbread-like cookie. 1509 2nd Ave., 646-681-8688, omerveilleux.com

Snowball: Bubby’s High Line
Okay, so you won’t find this southern dessert inside the restaurant, instead, they are scooping up traditional snowballs right outside the eatery in front of the High Line. Each $5 treat gets served inside a Chinese food takeout container and consists of a pile of finely shaved ice and one of chef Ron Silver’s homemade syrups like chocolate, cola or current-sour. If you want to make the dessert even more decadent, ask them to pour a little condensed milk on top, the added dairy almost makes it taste like ice cream. Best part, they serve every snowball to go, so you have the perfect excuse to take a walk with your sweet and sweetheart along the elevated park. 71 Gansevoort St., 212-206-6200, bubbys.com

See our delicious dessert trend picks from 2013.

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