We specialize in handcrafted ice cream, sorbet, and frozen yogurt. We create experimental flavor profiles and re-imagine the way we experience frozen desserts.
I love ice cream. If someone were to tell me at eight years old that I would grow up opening up an ice cream shop, I would have been overjoyed. Really, I would be living the dream. I'm Ken Lowe. I'm the co-owner of Ice and Vise and we're at my shop here in the Lower East Side. When Paul and I first started Ice and Vise, were making ice cream as a hobby. Paul and I, we just asked each other one day, why don't we try selling it? The inspiration for our flavors really comes from everywhere. Ingredients, experiences, travels. Sometimes we come up with the flavor names and our seasonal menu names first. When we want to feel inspired, we go to a n We have to spark that creativity. Colustians in particular has so many spices and so many different ingredients from all over the world. It's not about knowing what the pairing of ingredients are right away. Sometimes we think, oh, this is really interesting or this is probably going to taste a little bit weird, but let's give that a try. We've kind of, as a brand, been known for that, taking all these ingredients that you would not think would go together and just making magic happen. We do go back to the food markets. We get a lot of inspiration. That's also where a lot of small businesses start, just It is very much a full circle moment. A lot of what we do is also inspired by our childhood memories. We've been working on a new taco sundae using Oreo cookies. The cookies themselves are not bendable. It took us a few tries, but were able to create a taco shell. We wanted to create an Oreo cookie ice cream to highlight both the classic and the golden Oreo cookie. We decided to create cookie butters out of them and swirl them into our mall ice cream base. We wanted to add a little bit of a textural crunch as well. We decided to create a classic Oreo cr One is crunch. It'smooth, almost When you look at it, it looks Really, our vision for ice cream is shared with the rest of the world. Right now, we're just in New York, but we are looking to spread our joy throughout the world. .
