Manhattan's Sweetest Tradition

Chinatown Ice Cream Factory: Manhattan's Legend of Lychee and Ube

New York, New York, United States

By the Wicked Cool Places editors · Published Wed, Mar 18, 2026 · Updated Fri, Aug 28, 2026

Why it’s cool

This multi-generational shop flips the script on dessert, labeling vanilla as 'exotic' while perfecting house-made scoops of red bean and toasted sesame.

Northeast Boutique

A hand holds a tall ice cream cone with two scoops of ice cream against a blurred New York City street background.

At most New York dessert spots, chocolate and vanilla are the standard. But at this Bayard Street landmark, those Western classics are cheekily categorized as 'exotic.' Since 1978, the Seid family has been serving a different perspective on frozen treats, prioritizing flavors that celebrate heritage over the status quo.

Stepping inside, you are greeted by a vibrant spectrum of colors, from the deep purple of ube to the bright green of pandan.

Why It Stands Out

Founded by Philip Seid, the shop draws inspiration from a long history of chilled delicacies that some historians trace back to the Tang Dynasty. While the global origins of ice cream are often debated, there is no question about this shop’s status as a local institution.

Every one of the thirty-plus flavors is produced in-house, ensuring a freshness that pairs perfectly with their oversized waffle cones. The menu is a masterclass in texture and regional taste.

You might find 'don tot,' a flavor modeled after traditional Chinese egg custard, or almond cookie scoops that feature crunchy bits sourced from the nearby Famous Fung Wong Bakery. For those seeking something savory-sweet, the 'zen butter' offers a complex mix of peanut butter and toasted sesame seeds.

The nearby Dream House offers another unique sensory experience in the area. It is a place where the flavors of a neighborhood are churned into something legendary, maintaining a family-run feel despite its massive popularity.

Before You Go

The shop is a short walk from the Canal Street subway station. The historic Old City Hall Station is also located in this part of Lower Manhattan.

While the line often stretches out the door, it moves quickly, and the rotating menu ensures there is always a new flavor to sample alongside the permanent favorites.

Questions worth answering

What's the story behind the shop's history?

The Seid family started this place in 1978. We took our own editorial from there, looking at how they've spent decades making house-made scoops that prioritize heritage over the status quo.

What should I expect from the flavor selection?

You'll find over thirty options, including ube, pandan, and a peanut butter and toasted sesame mix called zen butter. They consider vanilla an exotic choice here while focusing on regional tastes like Chinese egg custard.

Is it difficult to get a scoop during busy hours?

The queue frequently reaches past the entrance on Bayard Street. It moves at a fast pace, so you won't wait long for your waffle cone.

How do I find the shop using public transit?

The Canal Street subway station is the nearest stop for a quick walk. It's located in the same part of Lower Manhattan as the Old City Hall Station.

Visit Snapshot

The shop is conveniently located near the Canal Street subway stop. Expect a rotating menu of over 30 house-made flavors, and don't miss the chance to try their signature waffle cones.

Location

New York, New York

Know before you go

Canal Street is the closest subway stop.

Editorial source

Chinatown Ice Cream Factory

Around 200 BC, during the Tang Dynasty, there are references of people snacking on snow enriched with dairy . Whether or not ancient China can claim to be the inventor of ice cream is up for debate—the ancient Persians, who invented the ingenious cold storage facilities known as yakhchāls , might like a word—but there’s no arguing with the fact that frozen treats have a long, illustrious history in the country.

In 1978, that little piece of history inspired Philip Seid to open The Original Chinatown Ice Cream Factory, a New York institution whose stature has only grown over the subsequent decades. To this day, all of the 30-plus rotating flavors are made in-house and best enjoyed mounded high in an oversized waffle cone.

When you walk in, expect to see an array of electric-hued ice creams in flavors like pandan, red bean, ube, don tot (Chinese egg custard), and black sesame. The almond cookie scoops come with cookie crumbles from Famous Fung Wong Bakery, while the “zen butter” incorporates toasted sesame seeds into a peanut butter base.

Of course, you can also find “exotic” Western flavors here, like chocolate, vanilla, and pumpkin pie.

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