Celebrate Pi-Day with our special π-scoop featuring Peanut Butter Insanity Pies by Daly Pies, swirled with our sweet raspberry jam. Available through Pi-Day weekend while supplies last!
Chocolate or cinnamon babka? Get the best of both in our Ultra Babka Ice Cream featuring an exclusive chocolate and cinnamon babka bread, baked specially for us by Moishe's Bake Shop in the East Village. Don't settle for a "lesser babka."
We teamed up with Tiger Beer to release a special Tiger Beer Sorbet to celebrate Lunar New Year! Now available for a limited time at our shop and participating restaurants through the weekend. Happy Chinese New Year!
Very limited edition Red Velvet Oreo Cookie & Cream ice cream is now available at the shop through Valentine's Day weekend while supplies last!
David preview's the limited edition Red Velvet Oreo's with Alex Stupak and Jen Yee for Grub Street!
"It's official: Red Velvet Oreos are real, and they'll be available as of February 2. This obviously isn't the first limited-edition Oreo (previous spinoffs include gingerbread, watermelon, and birthday-cake flavors), but it is the first one in a while that's received so much attention. Does the stuffing actually taste like cream-cheese frosting? Is it better than a regular Oreo? To find out, Grub called in the pros — three of New York's sugar experts: Empellón's Alex Stupak, Lafayette's Jen Yee, and Davey's Ice Cream's David Yoo — to come by and taste-test the cookies."
Thank you The Infatuation for featuring our ice cream sandwiches in this years Best New Sweets list!
"Davey’s is among our favorite ice cream shops in NYC. Their flavors are all on point, with the sometimes special “brunch” flavor and cookies & cream being our favorites. However, the best way to consume Davey’s ice cream is via an ice cream sandwich, between two of their homemade cookies. Do that."
We're honored to be named the 2014 Best Ice Cream in NYC by Village Voice!
Owner David Yoo is the man behind the frosty magic at this East Village shop outfitted with a colorful, beckoning sign that's a nod to its creator's former life as a graphic designer. Davey's Ice Cream is made on-site from raw ingredients, and each batch requires a four-day-long production schedule. There's the much-buzzed-about strong coffee, and deep, dark double chocolate, as well as a gonzo brunch flavor with brioche french toast pieces, cinnamon-maple syrup, and coffee-glazed bacon all folded into a sweet-cream base. But by far our favorite thing about Davey's are the local collaborations with other neighborhood businesses, which have yielded scoops filled with cinnamon and chocolate babka from East Village legend Moishe's Bake Shop, as well as a Marcona almond flavor in partnership with Jonah Miller's Basque restaurant Huertas.
Zagat says Davey's Ice Cream is a must-try ice cream shop this year!
While this ice cream shop opened in November, this is Davey's first summer season to stretch its legs. A selection of changing seasonal ice creams and sorbets handmade by graphic design artist David Yoo are the draw. Must-order: The Brunch Scoop: brioche French toast, cinnamon-maple syrup and coffee-glazed bacon folded into ice cream.
My first interview for Grub Street discussing my background and how I got into the ice cream business.
What inspired you to quit your job and open an ice-cream shop?
After I graduated from Parsons, I worked as a graphic designer — specifically in street fashion. I wanted to try something different, so I went into high-fashion advertising. I loved the job. Versace was my client, and my last big project was a Madonna album. But I've been in the city forever, and I reached a point where, long-term, I couldn't imagine myself doing that. On my last day, I didn't take a single file with me. Once I left the studio, there was no going back.
New York Magazine features our homemade brownies in this month's print issue!
Most brownies you find in brownie sundaes disappoint and serve as a kind of sad, outsize garnish. Not so at Davey’s, where the streamlined versions are so good—delicately fudgy, well balanced, with a long finish—they’re also sold separately.