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“I am but a yogurt-covered pretzel in the void. Sweet on the outside, salty on the inside, and always deceiving people into thinking I’m not that bad when I’m actually packed with calories and trans fats.”
― Bryant A. Loney, Sea Breeze Academy

“Crud. What was she supposed to do? Protect herself or the pretzels?”
― Stephanie Rowe, Must Love Dragons

“The goal of flavor creation is to reach the seven-year-old inside the forty-seven-year-old," Brian explains of their instant connection with customers. While other ice cream start-ups in the city- and there have been plenty launches since Ample Hills, including Oddfellows (2013), Morgenstern's (2014), and Ice & Vice (2015), to name a few- have found their success in offbeat flavors like avocado, extra virgin olive oil, red bean, and chorizo caramel, they aren't made in the same spirit of evoking the fun and play of childhood that Brian finds essential. It's a different brand of creativity.
Even though it inevitably meant waiting in a long line, I loved being the one to go to Ample Hills to pick up a pint because it also meant sampling the flavors. Each one is sweet and creamy, über-rich, and totally original. They're loaded with so many ingredients you never tire of taste testing them. There's Ooey Gooey Butter Cake, a full-flavor vanilla that's studded with chunks of rich, dense Saint Louis-style cake; The Munchies, a salty-sweet pretzel-infused ice cream chock-full of Ritz crackers, potato chips, M&M's, and more pretzels; Nonna D's Oatmeal Lace is brown-sugar-and-cinnamon ice cream chunked with homemade oatmeal cookies; and their signature flavor, Salted Crack Caramel, which involves caramelizing large amounts of sugar on the stove top until it's nearly burnt, giving it a bitterness that distinguishes their version from all the other salted caramels out there.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“I've ended up with what are essentially dinner rolls that tried to dress as pretzels for Halloween. Benny's, meanwhile, are mall-food-court-level perfection. Apparently the boiling part---plus baking soda---is what gives pretzels their tough, dark brown exterior. Add that to the ever-growing list of things I didn't know about cooking.”
― Kaitlyn Hill, Love from Scratch