As summer begins to sizzle in New York City, few desserts capture the season’s indulgent spirit quite like an ice cream sundae. Unlike the leisurely ritual of a post-dinner walk to a scoop shop for a cone, a sundae invites you to linger longer, to elevate dessert into an event of its own. Piled high with layers of flavor, texture, and temperature, the sundae is a maximalist delight—unapologetically joyful and never subtle.
With summer now in full swing, we spotlight three standout sundaes across the city that embody the creative renaissance in frozen desserts. Each reflects a distinctive culinary philosophy, from inventive Asian fusion to fruit-forward elegance and old-school Americana. These aren’t just desserts—they’re destinations.
Chow Nai Sundae with Pork Floss – Bonnie’s, Williamsburg
At Bonnie’s, chef Calvin Eng’s bold reimagining of Cantonese cuisine doesn’t stop at savory dishes. His Chow Nai Sundae is as playful as it is technically impressive. The base—a simple vanilla ice cream—is nearly lost beneath an onslaught of imaginative toppings: buttered peanuts, Ovaltine hot fudge, and crispy, custard-centered fried milk cubes, a nostalgic Cantonese treat.
The real kicker? A salty-sweet sprinkle of pork floss, an airy, savory dried meat that brings a surprising and umami-rich complexity to each bite. It’s a sundae that doubles as a cultural remix, and it’s easily one of the most intriguing entries in the latest ice cream creations this summer.
Passion-Fruit Sundae – Gramercy Tavern, Flatiron
If Bonnie’s is about bold fusion, Gramercy Tavern’s sundae is an ode to elegance. Pastry legend Karen DeMasco crafts a Passion-Fruit Sundae that’s a study in contrast and refinement. It features a layering of vanilla ice cream, tangy passion-fruit sorbet, and fresh passion fruit with crunchy seeds, topped with coconut tapioca pearls and crisp lime meringue shards.
The result is a symphony of textures and tropical brightness—part pavlova, part bingsu, and wholly sublime. While it checks every box of a classic sundae, this version plays in a more refined register, perfect for those seeking something light but impactful.
Harry’s Hot-Fudge Sundae – The Odeon & Café Luxembourg
For those who believe the classics never go out of style, Harry’s Hot-Fudge Sundae, served at both The Odeon in Tribeca and Café Luxembourg on the Upper West Side, is a masterclass in old-school charm. House-made ice cream (pro tip: go for the peanut butter) is paired with praline almonds and drenched in luscious hot fudge with a bittersweet edge.
It’s a sundae with gravitas, one that calls back to gilded dessert carts and gleaming silver spoons. For a modest upcharge, you can add sliced banana—a seemingly minor addition that transforms the dish from great to transcendent.
As the demand for elevated frozen desserts grows—mirroring trends seen in ice cream franchise opportunities across the country—these sundaes represent the best of what’s possible when creativity meets nostalgia. Whether you’re perched at a cocktail bar or winding down a lavish dinner, these three treats prove that the sundae remains an enduring summer icon.
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