Back in 1973, when we started making small-batch ice cream, there was nothing else like Steve’s. It was a big world with no room for little guys like us, but we had a hunch that customers were hungry for handcrafted ice cream with innovative “mix-ins” like Heath® Bar Crunch. Fortunately for taste buds everywhere, we were right. Our little shop became famous for its legendary lines of passionate fans that formed even during snowstorms, and “mix-ins” have been an ice cream standard ever since.

“It took a while,
but small-batch has finally gone big time.
And that’s pretty sweet.”

Our current owner, David Stein, worked at one of the original Steve’s Ice Cream shops, so he understands that flavor revolutions really do start in small batches. Back then, David was just a college student with a summer job. But as time went on, memories of Steve’s – the close community of regulars and the thrill of creating a truly original and delicious new flavor– stayed with him. So when he was given the opportunity to take over and rebuild the Steve’s brand nearly forty years later, he jumped at the chance.

He moved us to Brooklyn, the new frontier of food, and we’ve been cranking out our best ice creams, non-dairy ice creams, and sorbets yet. We still use “mix-ins” but now they’re a little more grown-up, with fresh, natural ingredients, and to create our signature flavors, we work directly with some of the most innovative and inspired artisans around. It took a while, but small-batch has finally gone big time. And that’s pretty sweet.


If your childhood was like ours, then you formed a belief early on, which time and adulthood have only reinforced, that in a just world, all hard work should lead to ice cream.

That probably explains why we got into this business, and why we choose to make Steve’s Ice Cream the hard way, in small batches using cool, old-school methods. It could be what makes us spend so much time nerding out over things like solid counts and over-run and the subtleties of flavor profiles. And it’s probably why we get so excited to source ingredients and mix-ins from artisans just like us who are crazy about the process. Meet some of the brilliant craft producers we’re proud to work with and call our partners below.

 We're a member of 1% for the Planet. 1% of all our sales goes to environmental groups around the world.

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Our coffee comes from Blue Bottle Coffee, specifically their roastery in Brooklyn. Blue Bottle uses only the finest organic, pesticide-free and shade-grown beans.

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Our milk and cream comes from Hudson Valley Fresh, a dairy cooperative in upstate New York that is 100% farmer owned.

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Many of our cookie and cake mix-ins come from Ovenly, a Brooklyn-based creative kitchen. Ovenly creates desserts and snacks that perfectly combine salty and sweet with a touch of spice.

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Our pie and donut mix-ins come from Pies ‘N’ Thighs, a famed southern, pies and fried chicken restaurant in Brooklyn.

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Our Ricotta mix-in comes from Salvatore BKLYN. Salvatore BKLYN uses only the freshest ingredients to craft handmade, super-dense, creamy, small batch ricotta.

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Our chocolate and cacao mix-ins come from Taza Chocolate, a small bean-to-bar chocolate maker in Massachusetts. Taza is the only producer in the US of 100% stone ground, organic chocolate.

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