Thursday, April 18, 2013

NEWS: My First Shipment from Steve's Ice Cream

Ever since reading about Steve's Ice Cream and some of their unique flavors, I've been looking for a way to bring them to the blog. The closest store that carries their products is hours away in Virginia, which meant I would have to ship the pints here to me in North Carolina; but I was finally able to procure a six pack of Steve’s finest a few days ago. After looking over all 16 of their current creations, I tried to select a wide variety of what they had to offer. My final selections were: Sunday Morning (buttered maple-syrup ice cream with crispy waffle pieces), NOLA Coffee & Donuts (New Orleans style iced coffee ice cream with donut pieces), BKLYN Blackout (milk chocolate ice cream swirled with chocolate stout cake pieces and dark chocolate pudding), Salty Caramel (caramel ice cream with sea salted caramel swirl), Mexican Chili Chocolate (chocolate ice cream spiced with cayenne, cinnamon and Guajillo chili chocolate) and Blackberry Honey (blackberry swirled with wildflower honey). These arrived the next day after my order was processed in a tightly packaged box with a styrofoam cooler inside. So what exactly is Steve's Ice Cream?

Steve’s Ice Cream started back in 1973 making small-batch ice cream; a trend that has spread like wildfire recently with companies like Jeni’s and Steve's leading the way. They prided themselves on not only making top-notch, handcrafted ice cream, but also adding healthy portions of various mix-ins to create some one of a kind flavors. Ever since their move to Brooklyn, New York, they’ve really taken off and now their products are offered all across the Northeastern United States (and growing daily it seems). Keep an eye out for reviews of these six succulent sounding flavors very soon.


  1. I'm just wondering what makes Steve's "Brooklyn" other than words on a label? They have no shop there and are making the ice cream out on Long Island. All they have is an office space. Maybe you can get the scoop on that.

    1. I've emailed my contact at Steve's and forwarded her your questions so hopefully we'll get an answer back soon. I'll be sure to post it up in the comments section here as soon as I do.

    2. Just received a response from the owner of Steve's Ice Cream:


      I am Forbes Fisher the President of Steve's and Kimberly sent me the response from one of your readers. We are a Brooklyn company because though our current production facility is out in Brooklyn almost our entire staff, including myself, lives in Brooklyn and our inspiration for flavors comes directly from the Brooklyn food scene here (the most direct example being BKLYN Blackout). Also, most of our ingredients for the mix-ins and inclusions come from Brooklyn artisans as we have flavors that use the following vendors (all of whom are based in Brooklyn): Ovenly, Liddabit of Sweets, Baked, Blue Bottle Coffee, Grady's Cold Brew, Pies N' Thighs, Medecasse Chocolate, Kombucha Brooklyn and there are even more on their way! We are also currently planning the build out of our space in the old Pfizer building where our offices are, but this takes a lot of capital and time. We think it is important that we have manufacturing in Brooklyn and a place where customers can come see the care we put into our product, but we will never make 100% of our product here as it isn't feasible. In fact most "Brooklyn" companies are largely people who created their products and run their businesses out of Brooklyn and don't actually manufacture here, even brands with Brooklyn in their names. We are part of a big lobbying effort to bring more manufacturing and jobs to Brooklyn by bringing as much of our own production and other people's production here; however, the food scene in Brooklyn is just coming up and it will take time and more money before manufacturing is up and running to support it here and make the unit economics work for everyone.

      A long winded response, but I get a little worked up with questions like these so please forgive me. Feel free to respond with any sort of follow up you may be curious about in order to formulate your response.


  2. I just finished the Key Lime Coconut variety. I was very disappointed. It was too creamy, like it was blended with whipped cream. The Key Lime was way too mild and not very tart. While it wasn't horrible, it wasn't worth the price and there are other key lime flavors out there that are much better. I had been eyeballing the Salty Caramel, but didn't want to waste the money, so I'm glad you are reviewing it first.

    1. In Steve's defense, I've yet to taste a well-executed Key Lime ice cream. Ben & Jerry's, Blue Bell and Front Porch all came up short when trying to recreate this pie in frozen form. With that said, I'm glad I decided to pass on that particular offering.

      I'll let you know about their Salty Caramel...I've heard it's impressive.

  3. Can I find Tonight Dough on Long Island?


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