With “Floatin’ Over the High Line” Flavor and Collaborative Pie Sundaes and Shakes
Brian Smith and Jackie Cuscuna, the husband-and-wife co-owners of Ample Hills Creamery, the award-winning ice cream company, announce the opening today of a new 400-square-foot, 10-seat Meatpacking District location (73 Gansevoort St.; 646-590-1288) within Bubby’s High Line, just steps from the High Line and The Whitney Museum of American Art.
This new Ample Hills Creamery – the second in Manhattan and sixth overall – will feature, like all the company’s stores, its own exclusive flavor: Floatin’ Over the High Line (root beer ice cream with mini-marshmallows and chocolate sprinkles), made with Bubby’s house-made root beer syrup.
Ample Hills Creamery co-owner Brian Smith notes, “This flavor pays homage to the exhilaration of walking the High Line and marveling at its unique perspective of the city below. We hope our customers experience that same giddiness and joy when tasting this ice cream, and encourage them to double their pleasure by taking a scoop on the High Line.”
All the classic Ample Hill flavors are available to stay or go in the dipping cabinet at this new Bubby’s High Line location, and there’s even a pint fridge for those looking to stock-up.
What most distinguishes this location, however, are the build-your-own shakes and pie sundaes that incorporate Bubby’s iconic pies, available at both the new store’s counter and on the restaurant’s dessert menu.
Possible ice cream and pie pairings include Ample Hill Creamery’s Vanilla Bean, Nonna D’s Oatmeal Lace, Chocolate Milk & Cookies or Strawberries & Cream with either Bubby’s homemade Apple, Sour Cherry, Chocolate-Peanut Butter or Banoffee pies.
“When Brian and I started discussing collaborations, it took us about two seconds to realize the full range of possibilities between my pies and his ice cream. We share excitement and the same overall approach of bringing innovation to tradition” says Bubby’s chef/owner Ron Silver, who is celebrating 25 years in business this summer.
Photos: Mirella Cheeseman