Cinnamon Raisin Bagels and Schmear
Available exclusively at our Upper West Side shop.
To transform the classic NYC bagel into an ice cream, we called on our friends at the buzziest and most innovative bagel shop around: PopUp Bagels. Their rippable, dippable, crispy-crusted bagels have been dubbed “Best Bagel” two years in a row by Brooklyn Bagelfest—and they boiled and baked cinnamon raisin bagels just for us. We chop them up and candy the pieces, creating a crunchy crème brulée shell around each chewy morsel to protect it from the salted sweet cream ice cream. A cinnamon-spiked cream cheese ribbons throughout, because every great bagel needs its schmear.
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Cinnamon Raisin Bagels and Schmear
Available exclusively at our Upper West Side shop.
To transform the classic NYC bagel into an ice cream, we called on our friends at the buzziest and most innovative bagel shop around: PopUp Bagels. Their rippable, dippable, crispy-crusted bagels have been dubbed “Best Bagel” two years in a row by Brooklyn Bagelfest—and they boiled and baked cinnamon raisin bagels just for us. We chop them up and candy the pieces, creating a crunchy crème brulée shell around each chewy morsel to protect it from the salted sweet cream ice cream. A cinnamon-spiked cream cheese ribbons throughout, because every great bagel needs its schmear.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Available exclusively at our Upper West Side shop.
To transform the classic NYC bagel into an ice cream, we called on our friends at the buzziest and most innovative bagel shop around: PopUp Bagels. Their rippable, dippable, crispy-crusted bagels have been dubbed “Best Bagel” two years in a row by Brooklyn Bagelfest—and they boiled and baked cinnamon raisin bagels just for us. We chop them up and candy the pieces, creating a crunchy crème brulée shell around each chewy morsel to protect it from the salted sweet cream ice cream. A cinnamon-spiked cream cheese ribbons throughout, because every great bagel needs its schmear.
