At Helados Colombianos, we don't chase trends. We churn what works: real fruit, whole milk, dark panela, and the kind of patience that turns simple ingredients into something people drive across the city to taste.
Helados Colombianos wasn't founded on a business plan. It was founded on a conviction: that the ice cream your abuela made wasn't just dessert — it was memory, identity, and love, all churned into one.
We source whole milk, fresh fruit, and panela from suppliers who understand quality the way we do. Every batch is hand-churned in small quantities. No stabilizers. No shortcuts. No flavor that couldn't pass a taste test in Medellín.
Our coffee comes from single-origin Colombian beans, roasted to highlight the chocolate and nut notes that make a proper cup feel like coming home. Whether you want it black, with leche, or over a scoop of our mango con leche ice cream — we make it right.
We rotate our menu seasonally, but these are the ones that keep people coming back — every single time.
Our most ordered flavor. Dulce de leche swirled through creamy whole milk base — rich, caramelized, and impossible to eat just one.
Ripe Colombian mangoes blended with sweetened condensed milk. Tropical, creamy, and the kind of flavor that makes you close your eyes.
Unrefined cane sugar panela gives this a deep, molasses-like sweetness, finished with a whisper of Ceylon cinnamon. Reminds us of Sunday mornings.
70% single-origin Colombian cacao, dark and intense with a velvety finish. Not sweet — honest. For people who take their chocolate seriously.
Sweet-tart tamarind pulp, churned into a sorbet that cuts through the heat. It's the flavor that surprises first-timers and converts them instantly.
Fresh strawberries folded into a lightly sweetened cream base. Simple, bright, and the kind of flavor that tastes like summer in Bogotá.
We add new flavors every season — follow us to see what's coming next.
Visit Us TodayWe don't treat coffee as an afterthought. It's sourced from small farms in the Huila and Nariño regions, where altitude and soil give the beans their signature chocolate-nut profile.
We serve it espresso-style — tinto the way Colombians drink it every day, cortado for something in between, or as a cold brew that's been steeping since dawn. Pair it with any flavor and you'll understand why we say the combination is non-negotiable.
Small batch, always fresh
Espresso with a touch of steamed milk
18-hour steep, smooth and bold
Equal parts espresso and steamed milk
Huila & Nariño regions — roasted to bring out chocolate and caramel notes.
Located on 102nd Street, just off Christie Avenue. Walk-ins welcome — no reservation needed, just appetite.
102nd Street and Christie Ave
New York, NY 11368
Questions, catering inquiries, or just say hello.
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