Tag Archives: Shake Shack

Ice Cream: Coolhaus vs Shake Shack

Guinness Chip Ice Cream + Vegan Chocolate Chip Cookie

In an ice cream face-off, how do Coolhaus ice cream sandwiches and Shake Shack Concretes fare?

OK, the two ice cream products differ in several key ways. For one, Coolhaus sandwiches are filled with ice cream; Shake Shack’s products are made from frozen custard. Yet they’re both vying for the New York artisanal ice cream dollar. (I happened to gorge on both Coolhaus and Shake Shack frozen goodies in the same day so that pig-out begged for comparison.)


Sandwiching ice cream between cookies is not new. But Coolhaus, which operates a band of food trucks, takes the process one step further. The hugely popular ice cream purveyor serves up a rotating menu of flavors, like Blueberry Ginger and Red Velvet Cake. And they sandwich the frozen filling between flavor-filled cookies–from chocolate chip to gluten-free peanut butter.

Plus, you’re encouraged to mix and match. Feel like a maple waffle white chocolate cookie on one side and a chocolate one on the other? Coolhaus is happy to oblige.

It’s very fun, and the cookies, at least the double chocolate fudge ones I chose, are dense and intensely chocolaty.

But there’s a problem. And it’s the ice cream.

If you like yours with a thinnish consistency, you’ll enjoy the Coolhaus variety. I happen to prefer my ice cream dense and heavy. What’s more the chocolate cookies overwhelmed the salted caramel ice cream I chose as the filling. Next time I’ll order a less fully-flavored cookie and maybe the combo will work better.

Shake Shack

A few hours after my Coolhaus sandwich, I sauntered over to the Upper West Side Shake Shack, the one across the street from the Museum of Natural History. My hubby and I shared a Concrete with the awful name of Natural History Crunch-stellation. Monstrously studded with chocolate bits and chunks of chocolate covered toffee, it was way over the top on the mix-in scale. Maybe it’s a guy’s ice cream treat. My hubby loved it.

But the frozen custard, as Shake Shack faithful will agree, is delicious. Our concrete was made with vanilla which boasted a striking vanilla bean taste.  Plus the texture was silky and the custard boasted a substantial yet delicate mouth feel.


The trucks are at various locations. Check @coolhausny.


Shake Shack

New York, Miami, Washington DC, Westport CT, Saratoga Springs NY.





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New York Fall Food Events, Part I: What’s Coming up This Weekend

Video: GoodNewsBroadcast

In the Fall, food events abound in New York. It’s a great time to do some sampling and watch chefs at work.

Worried about consuming all those calories? Take a long walk in Riverside Park or bike down the Greenway. The following weekend food event roundup is Part 1 of a three part series. Coming up: a look ahead to October and November food happenings.

Oct. 2-17. Switch from burgers to wursts at the Shacktoberfest. The German sausages and such include currywursts, polish sausages, braised red cabbage and a concrete that mimics German chocolate cake. If you crave something stronger, there’s Smuttynose Pumpkin Ale and Bluepoint Oktoberfest. At the Upper West Side Shack, on the corner of Columbus Avenue and 79th Street, and at the Madison Square Park Shack location. 11 AM to 11 PM, 7 days a week. www.shakeshacknyc.com. (Via Serious Eats)

October 3-4. This event is sold out, but it’s worth noting for next year. New York Magazine and the French Culinary Institute are putting on the second annual New York Culinary Experience. For the all-inclusive price of $1,395, there are master classes and cooking demos with more than 30 chefs, including Jean-Georges Vongerichten, Jacques Torres, Jacques Pépin, and Iron Chef Morimoto. http://nymag.com/nyce/ (Via Grub Street)

Oct 3. If you’re a lover of bivalves, then head for the Grand Central Oyster Frenzy at the Grand Central Oyster Bar
. Oysters start at $2 apiece, and beer at $5.75. A special “Frenzy Menu” is priced à la carte.
 Top Chef alum Fabio Trabocchi will do a demo. Noon to 6 p.m. www.oysterbarny.com/ (Via Grub Street)

Oct. 3. Chile Pepper Fiesta
 The Brooklyn Botanic Garden is holding a Chile Pepper Fiesta where Corwin Kave of Fatty Crab and other chefs will demonstrate how to use chile peppers. Sample goodies and listen to music. Admission is $8 for adults, $4 for seniors and students, and free for children under 1. http://www.bbg.org/vis2/2009/chilepepperfiesta/.

October 3. NYC coffee roaster, Dallis Coffee, and NYC coffee consultant, TampTamp Inc., will host a special Slow U seminar on coffee. 

Learn from these NYC coffee experts, Anne Nylander, of TampTamp, and Teresa von Fuchs, of Dallis, how coffee is grown, sourced, and processed while delving into the social, political, and economic complexities of the global coffee trade. Samples offered.  Think Coffee, 248 Mercer St, (btwn. 3rd and 4th Sts.), Manhattan. 10:00 am to 12:30 pm. 

Tickets: Slow Food Members – $20 / Non-members – $25 

Tickets Available ONLY on-line at www.brownpapertickets.com/event/82412

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