Bona Bona Ice Cream opens in Port Chester: First look

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Nick DiBona has a Milkshake Bar during his new Port Chester restaurant. Here’s how to make his Cinnabun shake.
Jeanne Muchnick, The Journal News

It’s an ice cream wonderland, and for those who came to a soothing opening of Bona Bona Ice Cream in Port Chester on Dec. 4, it didn’t matter that it was cold outside.

“I’d eat ice cream anytime,” pronounced Greenwich, Connecticut, resident Yvonne Arana, who was during a new dessert bar with her sister, Sandy. “I’ve been a fan for a prolonged time so we was happy they are finally open.”

Andrea Leiva of Port Chester was also vehement to see a new further to her neighborhood. “I’ve been watchful perpetually for their opening,” she said. “First it was ostensible to be a summer, afterwards September, and then, Black Friday.”

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Leiva was such a fan she bought 4 equipment to go: a cup for herself (banana walnut), a crater for her sister (coconut) and dual milkshakes for her relatives (the Cinnabun and a Cookies Cream). “Next time I’m removing a milkshake for myself,” she said.

This is not usually any ice cream yet handmade, chef-inspired workman flavors like Holy Cannoli, Valrhona Chocolate and Rainbow Cookie created by former “Chopped” champion Nick Di Bona, a former owners behind Madison Kitchen in Larchmont.

Each cone or crater of small-batch ice cream comes with a bit of resplendence and circumstance— a toasted marshmallow tip torched in front of any customer, that tends to be an object of mindfulness (as good as many a amicable media photo).

Di Bona rode to ice cream celebrity — literally — after a New York Times examination of his grill praised his ice cream, moving him to start a food lorry that became a visit participation during Westchester farmers markets and during Brooklyn’s Smorgasburg.

Scream for ice cream

He’s given parked a lorry — he’ll use it for private events only, yet a picture of it is on a wall of a new space, as is a portrayal of a New York skyline.

The expanded 5,000-square-foot space features a C-shaped Milkshake Bar given with swinging lights in a figure of ice cream cones. 

Then there’s a Sprinkle Room, a private celebration space where colorful sprinkles will, when stirred (as in it’s time to contend “Happy Birthday”) tumble from a roof permitting business to lift their cones or cups and locate what they can (or they can usually open their mouths).

The heart of a space is a long opposite with a built-in step so that a youngest business can simply see and name their flavors. And yes,the popular ones like Holy Cannoli, Nutella Smores, Backyard Mint Chip and Salted Caramel are here along with a few newcomers.

Expect about 15 to 20 ice cream varieties including 3 soft-serve and during slightest one soft-serve combo like banana and nutella. There’s also a vegan choice as good as a chocolate fountain hire with a chocolate appurtenance alien from Italy.

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