Small Batch
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Local
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Chef Crafted
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Udderly Unique
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Small Batch • Local • Chef Crafted • Udderly Unique •
Our Story
Pinky’s Ice Cream began in 2022 with a simple belief: dessert should be every bit as thoughtful, creative, and memorable as the rest of the meal.
From the very beginning, we saw ice cream as one of the most exciting canvases in the culinary world, a way to celebrate extraordinary ingredients, capture the seasons, and tell stories through flavor. From hyper-local Hudson Valley dairy to fruit picked at its peak and ingredients crafted by hand, every decision we make is rooted in a respect for quality, craftsmanship, and the people behind what we serve.
At its heart, Pinky’s is about creating moments of joy. It’s a place to discover something unexpected, revisit a childhood favorite, celebrate life’s big moments, or simply share a great dessert with someone you love.
Because the best desserts aren’t just eaten, they’re remembered.
Meet Matthew
Matthew never planned to open an ice cream shop. Then again, the best ideas rarely arrive according to plan.
Before there were scoops, cones, and the daily question of how much caramel is too much caramel, there were years spent in some of the country’s most exacting kitchens. A graduate of the Culinary Institute of America, Matthew built his foundation in acclaimed pastry programs and restaurants including Per Se, Blue Hill at Stone Barns, Bouchon Bakery, Corton, and Le Bernardin. Those kitchens taught him discipline, precision, restraint, and the importance of getting every last detail right.
That feeling became the heart of the shop.
Matthew has cooked for private clients, developed and shared recipes with an audience of nearly half a million people, and spent years translating fine-dining technique into food that feels generous, joyful, and deeply personal. His ice cream brings that entire career together: carefully sourced ingredients, obsessive attention to texture and flavor, and the kind of craftsmanship usually associated with a composed restaurant dessert.
This shop is his version of fine dining: serious craft, served with a little less ceremony and a lot more sprinkles.
Follow Matt’s journey on socials! @theartofeating.info
Current Flavors
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Vanilla
Classic vanilla using two types of fresh vanilla
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Chocolate
Everyone’s favorite
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Toasted Marshmallow
Roasted marshmallows in every scoop, think more campfire than s’mores
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Chocolate Mint Chip
A special variety of mint, steeped into every batch, with chocolate chips throughout
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Shio Strawberry
Fresh local strawberries with locally made shio miso
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Rainbow Cookie
Classic Italian rainbow cookies blended in every bite
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Black Coffee
Brewed with Peekskill Coffee House coffee
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Sweet Corn + Blueberry
Fresh Jersey sweet corn and local blueberry preserves
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Brown Butter Pecan
Brown butter ice cream, brown butter crumbs, blended pecan pie
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Salt + Caramel
Salted ice cream with caramel swirls
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Roasted Pineapple + Vanilla Sorbet
Pineapple roasted with fresh vanilla, dairy free!
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Mango Tajin Sorbet
Sweet, tangy mangos with spicy Tajín sprinkled in, Dairy Free!
How We Make It
Great ice cream doesn’t need a chemistry set, it just needs great ingredients and a little obsession…
Every batch is made by hand in our kitchen, just three gallons at a time, so we can give every flavor the attention it deserves. We start with just a handful of ingredients: fresh local milk and cream, egg yolks, sugar, and that’s about it. No gums, no fillers, and none of the ingredients you need to Google.
From there, nearly everything that goes into our ice cream is made from scratch or sourced from incredible producers throughout the tri-state region. Fruit is roasted, cookies are baked, caramel is cooked, and mix-ins are crafted right here in our kitchen.
Small batches. Real ingredients. Ridiculously fresh. That’s the difference you can taste in every scoop.
Farms + Dairy
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Every great scoop starts long before it reaches our kitchen.
We exclusively use Hudson Valley Fresh dairy because it’s exactly what we’d use if we were making ice cream for ourselves. Their milk and cream come exclusively from a small network of local, family-owned farms right here in the Hudson Valley. It isn’t blended with commodity milk from across the country or diluted with outside sources—what comes from their farms is exactly what arrives in our kitchen.
By the time that milk leaves the farm, is gently bottled, delivered to our shop, and transformed into ice cream, less than 36 hours have passed. That kind of freshness is almost unheard of. It gives our ice cream a naturally rich, clean dairy flavor that doesn’t need to be covered up with artificial ingredients or excessive sweetness. When your milk and cream are this exceptional, the best thing you can do is let them shine.
For us, choosing Hudson Valley Fresh wasn’t just about buying local. It was about partnering with people who care about quality as deeply as we do. Their farmers have spent generations caring for their land, their herds, and their craft, and we’re honored to turn that incredible dairy into every scoop we serve.
It’s one of the shortest journeys from pasture to cone you’ll ever taste
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The same care we put into our dairy goes into everything else that finds its way into our ice cream.
Nearly every flavor begins in our kitchen, where fruit is roasted, cookies are baked, caramel is cooked, and inclusions are made from scratch. We skip the artificial flavors, synthetic colors, premade bases, and ingredient lists you can’t pronounce in favor of ingredients that speak for themselves.
Whenever possible, we source directly from the people growing, roasting, baking, and crafting incredible products right here in the Hudson Valley. Seasonal fruit comes from beloved local farms and farm markets like Fishkill Farms, Glynwood, and the family-run Vera’s Marketplace, a community staple for more than four decades. Our coffee ice cream starts with beans roasted in-house by our friends at The Peekskill Coffee House, while our chocolate, dairy, and countless other ingredients come from artisans and small producers who care as much about quality as we do.
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Supporting local isn’t a marketing slogan for us, it’s simply how we believe great food should be made. Every ingredient has a story, every partnership has a purpose, and every scoop is a celebration of the incredible people and farms that make the Hudson Valley one of the best places in the world to eat.
FAQ
Do you make your ice cream in-house?
Yes! We make our ice cream from scratch in small batches right here using high-quality ingredients.
What flavors do you have today?
Our menu changes regularly with seasonal flavors alongside our signature favorites. You can check our site or social pages for our current rotation.
Do you have dairy-free or vegan options?
We typically offer rotating dairy-free and vegan flavors made with thoughtfully selected ingredients so everyone can enjoy a scoop.
We are open normally Wednesday to Sunday all year round! Just check our current google hours to confirm for a specific day.
When are you open?
You can reach us anytime via email. We aim to respond quickly—usually within one business day. Shoot us a note here, scoop@pinkysicecream.com
How can I contact you?
Can I buy pints to take home?
Absolutely! All of our flavors are available in take-home pints, just ask your scooper!
Can you cater events or weddings?
Yes! We offer catering for weddings, parties, corporate events, and other special occasions. Contact us for availability and pricing.