Mojo Frozen Yogurt's decor plays to the colorful nature of its fruit toppings, from the paper lamps that hang above the main counter to the undulating waves of color that run along its back wall. Once you've gotten an eyeful, cups at the curved row of self-serve machines beg to be filled with frozen yogurt, stealling attention from attendants who hand-scoop ice cream sundaes and banana splits. The shop even creates custom ice cream cakes and cheesecakes that help send congratulations. There are goodies here for people with dietary restrictions too, as the shop fills out its menu with sugar-free frozen yogurts, dairy-free sorbets, and calorie-free empty cups.
Jerome Chang, the mastermind behind the much-lauded DessertTruck, gave his desserts a grounded home at Cathcart & Reddy, a café on the Lower East Side that sells many of the truck’s wares while expanding its purview. Run by Chang and two pastry chefs, all credited in their New York magazine listing as Le Cirque school alumni, the truck was nominated for two Vendy Awards and received heavy attention in a New York Times feature on dessert trucks for gourmet sweets that include chocolate bread pudding, vanilla crème brûlée, and french macaroons. The café also sells pressed sandwiches with mellifluous fillings such as goat cheese with caramelized almonds, thyme, and apricot jam, or domestic serrano ham with manchego, roasted garlic, and pine nuts.
When not slinging sweets behind the counter, staffers can be found in the kitchen, baking new batches of desserts or hosting workshops for aspiring chefs. Scheduled every few days throughout each month, the classes teach patrons kitchen secrets such as how to craft perfect soufflés and macaroons or gauge a cook’s feelings by the color of his chef’s hat.
Take a dessert detour to Dylan's Candy Bar, and boost your mood with a simple scoop of ice cream. You won't find any low-fat fare here, though, so leave some room to indulge. The perfect place for a large party, Dylan's Candy Bar will comfortably host your friends and family.
You can also serve food from Dylan's Candy Bar at your next party — the ice cream shop offers catering.
You can leave your car curbside with nearby street parking. If you feel like saving gas, opt for public transportation, with stops conveniently located at Lexington Ave./59 St. (N, Q, R), 59 St. (4, 5, 6, 6X), and Lexington Ave./63 St. (F).
Prices are rock bottom at Dylan's Candy Bar, so load up on snacks and treats.
Few desserts have the audacity to flaunt their nutritional information for the entire eating world to see. But the frozen yogurt at Berrywild does just that. Churned to two distinct consistencies–Berry Smooth or Kinda Icy–the frosty treat packs, at most, 125 calories per serving. And that’s just for Berry Smooth plain, Caribbean coffee, or banana yogurt; the Kinda Icy plain, green tea, and pomegranate flavors max out at 80 calories a pop. Capped with fresh mango, pineapple, or strawberries, the sweets almost reach the healthy snack status obtained briefly by ice cream in 19th century, before it was discovered to contain sugar.
The Nutbox cracks open an assortment of nuts, candies, natural seeds, and snacks and mixes. Fill up assorted sizes of eco-pine gift boxes ($14.99), made from ecologically sustained forests in Wisconsin, with 1-pound bags of your plucking, such as dried blueberries ($15.99), sun-dried tomatoes ($4.99), or vegetable chips ($19.99). Caffeine connoisseurs can follow their nose and dopamine transmitters to the Nicaraguan ($14.99) and Tanzanian peaberry ($13.99) fair-trade organic coffee beans. The Nutbox gives back to the community by supporting several charity events throughout the year, and their cheery locations feature glossy hardwood floors and appetite-inducing orange hues, making snack selection an even more pleasant process than usual.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers—homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.