At SkyIce, our mission is to offer you a distinguished out of the ordinary culinary experience with a focus on healthy eating while doing our part to be environmentally responsible.
"We wanted to do something that's hard to find and something that's really authentic," Sutheera said.
You won't find mom's fried rice anywhere else, because no one else makes it like Chef Dean.
Watch Mario Batali, Carla Hall, Clinton Kelly and Michael Symon kick off their July 4th Party with a scoop of our Black Sesame Seaweed Ice Cream on ABC's Emmy award winning show The Chew.
“I make ice cream for two reasons: I want to introduce these wonderful things we have in Asia and in Thailand to people, and I also miss these flavors. So, I make them because I miss them too.” Meet Sutheera Denprapa, the ice cream designer and co-owner of Sky Ice, a small, artisan, all-natural ice cream shop based in Park Slope, Brooklyn.
Watch Kelly Choi do her thing as she samples her way though our "No-Carb" Pad Thai and favorite house dessert, the SkyIce Palette.
Kelly’s son Joaquin Consuelos gets the back to school scoop from some kids on the street. Plus, Kelly and Christian Slater try New York’s craziest ice cream flavors including: Black Sesame Seaweed from SkyIce Sweet & Savory 63 5th Ave., Brooklyn; 718-230-0910
Sky Ice: This little Park Slope shop offers an impressive array of ice creams, sorbet, and shave ice, but our favorites so far are its Thai-accented sorbets. Mango and mangosteen in particular are very refreshing, and (for sorbets) surprisingly creamy in texture. Their flavors are so pronounced and unadulterated that eating them is like eating fruit that’s been plugged into a Marshall stack. Which is another way of saying that we can’t wait to go back for more. 63 Fifth Avenue, Brooklyn, 718-230-0910
It may not have been particularly hot out yesterday, but that didn't stop us from getting ice cream at local Park Slope favorite SkyIce Sweet & Savory. While its Thai food is quite good and leans toward healthy ingredients, more often than we visit for its frozen treats. Alongside more typical selections like vanilla, mango and chocolate brownie, you'll find more adventurous flavors like durian and Thai tea ice creams, as well as mangosteen sorbet. Read more...
Bangkok native Sutheera Denprapa started making ice creams with Southeast Asian flavors six years ago, selling them to Thai restaurants citywide. Eventually she and her husband Jonathan Bayer opened a sunny corner cafe serving her ice cream and sorbets, as well as savory Thai specialties like lemongrass fried rice and noodle curries with pickled cabbage.
I was eager to try the No-Carb Pad Thai with tofu and vegetables. Can something without noodles really be a pad thai? In this dish they're made of papaya strips, which retain their crunch despite being cooked, not unlike stir fried bamboo. Tofu in two varieties: fresh and smoked. Just make sure to ask for a version without fish sauce.
Five years ago, Sutheera Denprapa found her calling. Wondering aloud why there was no Thai iced tea-flavored ice cream in New York City, she started making her own. She is, after all, a Bangkok native and, according to husband Jonathan Bayer, an ice cream fiend. Her attempts were so tasty that soon she was selling SkyIce wholesale to Thai restaurants citywide.
At just seven years of age in Bangkok, Thailand, Sutheera Denprapa was helping her mother bake special Thai treats to see at market. When she was a teenager, Denprapa learned to make ice cream.
Eventually Denprapa moved to Brooklyn launched a clothing company and married an other Brooklyn resident, Jonathan Bayer. She continue to make ice cream and soon developed Thai Tea, a unique flavor she and Bayer marketed to Thai restaurants. New Flavors, including Mango and Black Sesame Seaweed, followed and an ice cream business was born.
The showstoppers of this Thai joint are the tastebud-popping ice creams and sorbets, served by the scoop or the pint. Flavors include durian, black sesame seaweed, Thai tea and coffee, coconut, and honey ginger; sorbet combinations like lychee rose and raspberry cilantro taste like they came straight from a garden. There are more than 15 choices at any one time, and specials might include a convincing and exotic blueberry brie. The full menu features a good selection of vegetarian options.
SkyIce: The Woman Designing the Flavors by Allie Reinmann
Watch Yassy at 3 years old tell her version of the SkyIce story.
You're watching SFS TV, and in this episode we're exploring Brooklyn's Sky Ice Sweet & Savory. Owned and operated by husband and wife team Jonathan Bayer and Sutheera Denprapa, Sky Ice's unique ice creams embody the art and science of flavor pairing
The small but airy café in Park Slope has a “No-Carb Pad Thai” that’s all the satisfaction of a bowl of noodles with none of the guilt. Replacing traditional rice noodles with sautéed, shredded papaya, owner Sutheera Denprapa — who hails from Thailand — has created a dish that’s wonderfully original, surprisingly healthy, and hits all the right spots for the hungry, carb-conscious eater.
How did an ice cream shop mash-up with a Thai restaurant? It all started with Sutheera’s love of ice cream. As she was sipping Thai Iced Tea with a friend, she thought it would make an intriguing ice cream flavor. Rather than leave it at that, Sutheera spent the next six months making it happen and perfecting the recipe. At first Jonathan and Sutheera supplied their Thai Iced Tea ice cream to Thai restaurants. Then they developed more varieties, specializing in Southeast Asian ingredients such as durian and mangosteen to reflect Sutheera’s heritage.
Not all Thai restaurants are created equal, and that is why we have put together this list of the best ones in New York. Whether you’re a fan of the spicy foods and choose to indulge in tom yum and green curry, or you prefer the intense peanut-y taste of satay chicken, there is no denying that Thai is a cuisine full of flavor and character (plus, it’s a perfect summer go-to right?).
"Satisfy That Hankering for Mixed-Vegetable Ice Cream"
16 Noteworthy Park Slope Restaurants
Voted Best Thai Restaurant in Brooklyn
The original & world's largest guide
to Halal restaurants & markets.
คุณสุธีรา เด่นประภา เป็นเจ้าของร้านอาหาร SkyIce ในย่าน Brooklyn ในนครนิวยอร์ค นำเสนออาหารไทยที่หารับประทานได้ยากและไอสครีมรสแปลกแหวกแนว เช่น แกงฮังเล น้ำพริกหนุ่ม แกงรัญจวน แสร้งว่า และไอสครีมรสแกงเขียวหวาน ดังที่ชนิดา อังคณารักษ์ บันทึกมาเสนอ
Cook's Cult link will be posted soon.
(Photo by Paul Stremple/BKLYNER)
BEST THAI ICE CREAM
New Yorkers enjoy some of the best ice cream choices in the world, but there are few establishments that scoop such exotic and delicious flavors as raspberry-cilantro or black-sesame-seaweed sorbet. Enter SkyIce, a Park Slope Thai restaurant whose sweet treats balance out its spicy-savory Northern Thai menu.
Let’s get this out of the way. Durian stinks. So much, in fact, that it’s illegal to take this pungent fruit on the train in Singapore – and you better not try to check into your fancy hotel in Bangkok with a cut durian in your plastic bag from your day spent roaming the markets. That’s a no-no.
To borrow a phrase from Gloria Gaynor, when I first found out about this ice cream, at first I was afraid, I was petrified. But after the smallest sample taste humanly possible, SkyIce Sweet & Savory easily came out as the winner—that is, if these were being ranked. I was taken back to pubescent ditch days on the beach, where the ocean air had a salty, yet overwhelmingly refreshing taste to it. I regret letting my prejudice keep me from double scooping this classic underdog story concoction.
63 5th Avenue, Park Slope
Peer into the deep ice cream fridge at this little Park Slope cafe, and you'll find dozens of flavors you don't typically see in the grocery store. White Miso w/Sliced Almonds, Black Sesame Seaweed, Lychee Rose Sorbet, Roasted Thai Coconut, Thai Iced Tea, Mangosteen and the infamous fruit Durian are just some of the not-to-be-missed flavors. Read more...
Erdheim emerged victorious because of his on-the-fly strategy for getting the confection out of its container and into his mouth, according to Bayer, who said that he craftily froze the Thai Tea-flavored cream served to competitors at a lower temperature than the treats he serves in-store, leaving the athletes to struggle with removing it without bending their spoons.
This was Garcia’s first eating contest, but what he lacked in experience he made up for in his love of ice cream, he said.
There’s going to be an outdoor ice cream-eating contest in Park Slope on November 18, and the competition (hosted by SkyIce) is serious. Nine contestants chosen from more than 50 applicants will test their spoon shoveling skills and attempt to polish off a pint of SkyIce’s Thai Tea flavor ice cream as quickly as possible. The current record to break is held by Patrick Garcia, who finished his frozen treat in two minutes and 20 seconds in last year’s contest
SkyIce will hold its second annual "Brain Freeze" ice cream-eating contest on Saturday, when nine contestants will compete for a SkyIce gift card and a personal plaque.The eaters will race to see who can scarf down a pint of SkyIce's Thai Tea flavor, which Chowhound called "phenomenally delicious." Last year's winner, Patrick Garcia downed his pint in 2 minutes and 20 seconds. He'll be competing again this year.
PARK SLOPE – SkyIce Thai Food & Ice Cream hosted its second annual Brain Freeze Ice Cream Eating Contest Saturday afternoon, pitting nine contestants in a race to see who could finish an entire pint of Thai ice cream the fastest.
SkyIce (St.Mark Ave), 63 5th Ave, Brooklyn, New York 11217
Tel: (718) 230-0910
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