Drop 001: The Witching Hour · October 17 at 10am
Pinky's Ice Cream

Our story

Small batch, hand packed

Illustration of the Pinky's Ice Cream shack with cow-print exterior and outdoor seating

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.

Our journey

A few detours, a lot of late nights

& countless scoops later…

  1. Illustration of a hand scooping the first perfect scoop of pink ice cream in a home kitchen
    2022The first scoop

    We started with one question: “What makes the perfect scoop?” Twenty-four recipes later, we had our answer. Every month we released a small batch collection through preorder pickups — more like a sneaker drop than an ice cream shop.

  2. Illustration of a Pinky's ice cream cart at a Hudson Valley birthday party with balloons
    2023People started talking

    The monthly drops became a local obsession. We packed freezers, scooped private events, and celebrated birthdays all over the Hudson Valley — including serving our ice cream at Martha Stewart's birthday party.

  3. Illustration of Pinky's pints stocked in a neighborhood market freezer case
    2024Beyond the freezer

    Pinky's found a new home. We expanded into local markets, delis, bakeries, and specialty shops while continuing weddings, parties, and community events. By year's end, you could find us in 9 neighborhood stores.

  4. Illustration of a pink Pinky's delivery van driving through New York City
    2025A bigger table

    What started in our kitchen made its way to New York City. We grew to 14 retail partners and began supplying ice cream to Chef David Burke's restaurants and market, bringing Pinky's from the Hudson Valley to Park Avenue.

  5. Illustration of the Pinky's scoop shack in Cortlandt Manor
    2026Home sweet home

    Years of dreaming, testing, and scooping led us here. Our very first scoop shop — a place built around great dessert, incredible ingredients, and the community that believed in us from the very beginning.

Chef Matthew, founder of Pinky's Ice Cream, smiling with arms crossed in front of a blue backdrop

Meet the chef

Meet Matthew

Matthew never planned to open an ice cream shop. A graduate of the Culinary Institute of America, he built his foundation in some of the country's most exacting kitchens — Per Se, Blue Hill at Stone Barns, Bouchon Bakery, Corton, and Le Bernardin — where he learned discipline, precision, and getting every last detail right.

His ice cream brings that entire career together: carefully sourced ingredients, obsessive attention to texture and flavor, and the kind of craftsmanship usually reserved for a composed restaurant dessert. Serious craft, served with a little less ceremony and a lot more sprinkles.