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.
Brown butter roasted pecans are folded into a Bourbon and brown sugar ice cream to give Harlem a taste of the South.
ginger snap cookie dough
Classic cookie dough ice cream with a holiday twist. We make our own ginger snaps and fold into our vanilla ice cream.
An homage to our favorite holiday ballet, the Nutcracker is a mix cashew, peanut, hazelnut and pecan dry-roasted with cayenne pepper, cardamom and coconut flakes.
The secret behind our mint is using whole spearmint leaves and stems to create an herbaceous and structured mint flavor. Fold in our chocolate glacé and peppermint candies, and you've created a pure mint classic.
holly berry christmas
Deck the halls with bounds of holly with this cream cheese-based ice cream complimented with graham crackers and red currant jam.
Infusing whole sticks of cinnamon into milk and cream further develops the earthiness and structure of this seasonally-appropriate spice, making it one of Sugar Hill Creamery's fall favorites.
sugar plum (v)
Sugar Plum Fairies dancing in our heads when we came up with this holiday recipe. Mirabelle plums are candied with Demerara sugar and made into our sweet, fruity non-dairy treat.
PB & J
Peanut butter and jelly sandwich as a creamy frozen delight. We fold peanut butter into our anglaise base and add New York State concord grape jelly to master our favorite childhood sammie.
candied yams ice cream sandwich
A scoop of sweet potato ice cream topped with a caramelized handmade marshmallow sandwiched in your choice of chocolate cookie is a perfect November treat.
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.
cinnamon toast sundae
A playful version of our favorite breakfast cereal. We top our cinnamon ice cream with sweetened condensed milk and Cinnamon Toast Crunch. We top off the sundae with our handmade whipped cream.
cold brew and toffee float
An ice cream variation of our your morning coffee. We add two scoops of cold brew gelato, sweetened condensed milk and house blend of cold brew coffee. We finish the drink with some shards of our handmade toffee.
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.