Sugar Hill Creamery proudly serves an African blend of Cameroon and Ethiopian coffee. The blend is roasted in El Barrio by Uptown Roasters.
ICE CREAM FLAVORS
Many of Sugar Hill Creamery's flavors are seasonal and rotate on a daily basis.
The vanilla for this classic comes from the island, Ile Bourbon, from which the vanilla was originally sourced and not the bottle stashed directly underneath the counter (kidding of course). Ile Bourbon, now known as Reunion, lies directly off the coast of Africa in the Indian Ocean. We use pastured milk and cream from Saratoga Springs to create a sweet, creamy vanilla sensation.
CHOCOLATE SORBET (V)
The African island of Madagascar provides us with this single-estate dark chocolate. The result is a decadent, rich sorbet often mistaken for ice cream because of its creamy, milky texture.
SALTED CARAMEL CRUNCH
We ramp up our golden brown caramel ice cream with the addition of butterscotch and brownies made by Harlem's own, Make My Cake.
English pea and rhubarb
Spring's two most anticipated blooms are teamed up for our seasonal sherbet. The sweet and vegetal notes of the peas pair wonderfully with the tartness of rhubarb.
Chocolate Chip cookie dough
Classic cookie dough ice cream with lots of chunk. We make our own dough and fold into our vanilla ice cream
Sorrel shows up early in spring and when you steep it in milk like a tea, it adds a tangy herbaceousness that lends itself nicely with our lemon ice cream.
Local honey and lavender add a floral and aromatic ice cream to our spring lineup. We cook lavender with our vanilla ice cream base and use honey instead of sugar.
We couldn't wait for summer, so we brought back our signature cream cheese-based ice cream complimented with graham crackers and blueberry jam.
Toasted coconut (v)
Coconut milk and water make up the base of our coconut sorbet. For texture and toasty notes, we bake coconut flesh until carmelized and fold into the sorbet.
Peanut Butter and Jam
Every kids favorite sandwich made into our seasonal ice cream. For spring, rhubarb and strawberries make a cameo as our jam.
Coffee Stroopwafel ice cream sandwich
In Holland, natives are served caramel filled wafer cookies with their coffee. We decided to serve our guests coffee gelato with caramel sauce in between a two stoopwafels.
MALTed SHAKE (CHOCOLATE OR VANILLA)
Nodding to Thomforde’s, Harlem’s last soda fountain located on St. Nicholas Ave and 125th Street, Sugar Hill Creamery’s malt shake offers a nostalgic reprieve for older Harlem residents and an introduction to good ole’ fashion fare for younger ones.
We compose a layered sundae of vanilla ice cream topped with brownie bits topped with whipped cream topped with chocolate sauce topped with caramel sauce. Then we repeat.
black forest float
One scoop of vanilla, one scoop of milk chocolate ice cream topped off with black cherry soda and the result is a ice cream float reminiscent of the namesake cake.
Cookies and brownies
Come check out our selection of assorted cookies and brownies from Make My Cake.
We are proud to serve a selection of croissants, scones and danishes from Balthazar Bakery.