DINING OUT: Brooklyn Scoops

Meet Third Avenue’s newest addition: Brooklyn Scoops.

No matter what the weather, Ridgeites love their ice cream, which is why A.J. Cohen decided to open up the new shop in the spot of a former Haagen Dazs. Serving up Jane’s Ice Cream, made by hand in Kingston, New York using all-natural ingredients — you won’t see green pistachio ice cream here.

Cohen’s goal is to bring “artisanal, homemade, handcrafted products at affordable price” with “unique flavors that would really fit into Brooklyn.” Right now, there are 24 different ice cream flavors, but Cohen is allowing customers to vote for four varieties they would like to see added, such as chocolate chip cookie dough, green tea, kitchen sink and eggnog. The winners will be placed into a seasonal rotation, which will change every four months.

Like kids in a candy shop, we happily sampled some of the scoops.

One of us with a spicier palate tried the Hot Chocolate, made with cayenne pepper. It was smooth and creamy and frankly deceptive, because the subtle spiciness creeps up on you and provides a pleasurable tingle.

The Thai Coconut, enhanced with peanuts and red curry, was also intensely appealing – the heat from the curry rounds out the flavor in a way that was not only satisfying but surprising.

Aimed to be palate cleansing, the Lavender tasted just liked it smelled and was surprisingly refreshing.

The Salted Caramel Pretzel highlights flavors that are very much in vogue right now – chock-full of pretzel bits, the ice cream is a study in contrasts – smooth and crunchy, sweet and salty.

A spin on cookies and cream, Banana Cookie was a mashup of Oreo and banana and reminded one of childhood. It was sweet and comforting.

The Cinnamon was perfect – offering up both the fragrance and flavor of this beloved spice in just the right dose.

One of us went wild for the Kahlua Coffee Calypso, made with Kahlua and real coffee beans. It was slightly crunchy and perfectly sweet with back notes of cream.

Killer Chocolate was a chocolate lover’s dream, made with dark chocolate.

The Limoncello was tart yet creamy – a luxurious play on citrus, like frozen lemon curd.

Dulce de Leche tasted just as it should, with caramel that was not too saccharine.

The Cookies and Cream was exactly as it sounds – a very appealing rendition of a traditional ice cream shop favorite.

Ice cream is sold in multiple sizes. A “baby” scoop costs $1.75, a single is $2, a double costs $4, a triple is $5.75 and a pint is $6.75. Add homemade whipped cream that is light as a feather, for just 50 cents extra. Sprinkles are free.

Brooklyn Scoops also offers Sweet Melissa cookies, cakes and other delightful confections. These treats are also all-natural, handcrafted and delivered from Park Slope three times a week.

We tried a Chocolate Bourbon Coconut Macaroon (95 cents) that was totally sinful. The shredded coconut and chocolate were sweet and slightly sticky, with a rich, almost smoky flavor.

It was easy to tell that the Raspberry Linzer Tart (95 cents) was made with fresh ingredients. There were top-notes of slightly tart, fresh raspberry, enhanced by the gustatory indulgence provided by buttery shortbread. Yum!

Cohen also serves Segafredo Zanetti coffee, imported from Italy. Coffee lovers will enjoy the deep, rich tones of the brew in a latte, cappuccino or espresso ($2 to $5).

The shop has free Wi-Fi and cool history books about Bay Ridge to browse through. Ice cream cakes can be made to order a week and half in advance. So hurry in and get the scoop!

Brooklyn Scoops

7610 Third Avenue

347-497-5905

Sunday through Thursday, 11 a.m. to 9 p.m.

Friday and Saturday, 11 a.m. to 10 p.m.

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