New York · ice cream
Sugar Hill Creamery
A husband-and-wife shop whose flavour language comes from the founders' own Caribbean and Midwestern families rather than from a trend list, made in small batches and kept entirely within Harlem across three storefronts. It also runs on its own calendar: summer hours begin when it has felt like spring for five days straight.
What we know
- Handmade in small batches, with non-dairy and vegan flavours made to the same standard rather than as an afterthought
- Flavours are built from the founders' own Caribbean and Midwestern backgrounds — a Cafe Touba made with Senegalese coffee and selim pepper, a peach cobbler named for a family member
- Three storefronts, all of them in Harlem: Central, West and East
- The shop switches to summer hours when it has actually felt like spring for five consecutive days rather than when the calendar says so, and says so publicly
- Named for the Sugar Hill neighbourhood and its Harlem Renaissance history, which the founders state as the point rather than as decoration
- Status
- open
- Address
- 184 Lenox Avenue, Central Harlem, Manhattan, New York
- Maker
- Petrushka Bazin Larsen and Nick Larsen
- Website
- www.sugarhillcreamery.com/
- Last checked
- 2026-08-21
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