Stop 4: Sugar Hill Creamery

Since opening in 2017, Sugar Hill Creamery has grown to three Harlem brick-and-mortars plus a pop-up farther south in Manhattan. Owners Petrushka Bazin Larsen and Nick Larsen cite their own Caribbean and Midwestern roots, respectively, for flavor inspiration. Nunu’s Peach Cobbler and Gran Gran’s Banana Pudding exude American comfort while others are global deep cuts. For example, the Senegalese beverage Cafe Touba is transformed into an ice cream of the same name, with coffee, selim (African black pepper), brownie and peanut brittle. Soursop makes an appearance again, this time as a sorbet, and a seasonal Orange Blossom Special combines a citrus base with pistachio cake.

Even the most basic flavors are made fun through their clever names. Vanilla is named Andy Griffith, and dark chocolate is called Sweet Socialism. Sugar Hill has adorable half-dozen egg cartons at the ready for flights—just don’t expect the lid to close over the generous scoops of ice cream.