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BOOK YOUR HOLIDAY EVENT WITH THE COBBLER


now booking: click here to begin

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BOOK YOUR HOLIDAY EVENT WITH THE COBBLER


now booking: click here to begin

our city

Founded in 2015, New City Microcreamery is a metropolis of fine confections, smooth creams and delectable treats. We’ve taken the ice cream of our wildest imaginations and brought it to life. We created something we believe in; our childhood dream of a utopian society where ice cream rules - and most importantly - it's good. It's really good.

Yet we know that man cannot live on ice cream alone, which is why we offer locally sourced coffee, paired with bagels and pastries created by our in-house pastry chef. We’ve breathed new life into your morning ritual with handcrafted lattes, our own cold brew, and oh yeah - there’s free wifi.

 

All Natural.

 

Local.

 

delicious.

 

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the Factory


From scratch means we make it our selves with love.

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the Factory


From scratch means we make it our selves with love.

Ice cream is a way of life to us. When we decided to set out on this journey to bring the most delicious frozen confections to Massachusetts, we knew we had to make it ourselves from scratch recipes. At New City Microcreamery, we are not only an Ice Cream Shop. Think of us as a factory where anything we dream is within our reach. We love experimenting with flavor, texture and color and we are not afraid to push the boundaries of dessert. Of course, we are a completely open Ice Cream kitchen so you can watch every step of the process as Tom, Elaine and the team at New City venture where no Ice Cream shop has ever gone before; into the great ice cream unknown.

 

 

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"She drank from a bottle called DRINK ME 

And she grew so tall, 

She ate from a plate called TASTE ME 

And down she shrank so small. 

And so she changed, while other folks 

Never tried nothin' at all.”

 

Alice by Shel Silverstein

 

We use a liquid nitrogen process to freeze the cream. After the scratch ice cream base has steeped in its flavor for 24 hours in our walk in refrigerator, we pour it into our mixer. First we slowly move the base and introduce the liquid nitrogen, which is more than negative 300 degrees, and evenly freeze the base. We then increase the speed on the mixer to aerate the frozen cream and give it its lighter texture and mouth feel. Using the super cold liquid nitrogen creates a smaller ice crystal which gives it the smooth New City texture we look for. Plus... its a heck of a show.

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the Design


"In the particular lies the universal." - James Joyce

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the Design


"In the particular lies the universal." - James Joyce

Our philosophy when it comes to dining is that the food is only one component of an experience. We scoured the world researching what made a great Ice Cream experience. From Los Angeles to Portland to Brooklyn to London we studied the lines, colors and textures of Ice Cream shops and Cafes the world over. Slowly, a vision formed of an open ice cream kitchen where every corner, nook and cranny had a surprise waiting for the curious guest. Look up and see floating milk crate clouds. Look to your left and notice an exposed brick and stone foundation wall with art work and chalk boards giving insight into the process behind our ice cream. Peer into the back of the kitchen where under an old American flag you will see a red cage housing our nitrogen tap. Watch as nestled next to our kiddie chalk board we spin ice cream so close that if it was not for protective glass you could almost stick your finger in and have a taste. We exhausted ourselves trying to leave no stone unturned and we cannot wait for you to come and explore New City.