We Tried Dominique Ansel’s Burrata Ice Cream, and It’s Amazing

Brace yourselves cronut lovers! Dominique Ansel, the inventor of the mega-popular mashup pastry the cronut , has two new creations on the block, and they are here just in time for summer. On Friday, Dominique debuted two soft serve flavors that can be bought at his recently opened West Village bakery, Dominique Ansel Kitchen.

The ice cream shop serves two flavors: a burrata ice cream with balsamic caramel, micro basil, and strawberry confit hidden at the bottom and a gianduja ice cream with salted hazelnut brittle, orange mist, and sea salt. Both are made with fresh milk and are served on a homemade cone, similar to a thick pancake cookie.

The verdict? Both are amazing! The burrata ice cream (I know it sounds weird, but keep in mind that burrata is just a creamier, slightly sweeter version of mozzarella) was probably my favorite. The caramel balsamic and micro basil, which are beautifully sprinkled on top of the ice cream, add a salty, fresh pop to the rich, creamy, sweet texture. The strawberry confit is a hidden gem at the bottom of the cone. The gianduja is a riff on a chocolate hazelnut spread. If you like your desserts sweet and salty, the gianduja is for you! The addition of the brittle and sea salt really add a nice edge to the hazelnut-chocolate ice cream.

If you’re in New York, give them a try and let us know what you think. You may even be served by Dominique Ansel himself, as I was. The dutch door is open Friday through Sunday from 12 p.m. to 9 p.m. Dominique Ansel Kitchen, 137 7th Ave S, New York, NY 10014.