Hamilton's Duck Island Has Opened Another Ice Cream Parlour in Auckland
There's now a second location to lick your way through some of the best ice cream in the country.
Hamilton favourite Duck Island Ice Cream has opened a second parlour in Auckland. Though you can already buy scoops from its boutique in Ponsonby, there's now a second option to lick your way through some of the best ice cream in the country.
Duck Island 2.0 is now slinging scoops down Newmarket's Osborne Street. With interior design and fittings by The Wonder Group, Duck Island Newmarket will continue the brand's signature pastel palette and San Francisco vibes. Rain or shine, you'll need only to step into their parlour to bask in a gentle summer glow.
Since its founding in mid-2015, Duck Island has been making an appropriately mallard-like splash (boisterous but urbane) in Hamilton and throughout the country. This splash has seen its products eddy into supermarkets nationwide, and its reputation ripple all over social media. It is the brainchild of Hamilton restauranteurs Morgan Glass, Kimberley Higgison and Cameron Farmilo, the names behind Chim Choo Ree, and it bears all the hallmarks of an obsession — surely the stuff of which the ice cream connoisseur's dreams are made.
Duck Island crafts its artisanal ice cream from organic milk, cream, and the freshest seasonal produce. The brand also offers an extensive dairy-free and vegan range made with delicious coconut milk. Perhaps most impressive of all, there are as many as 40 rotating flavours on offer at any one time. And though they do all the classics, always with a twist of course, it's the experimental flavours that keep people coming back for more. Will it be a cinnamon smoked apple pie or a roasted white chocolate and miso? What about a blueberry sourcream gooey butter cake? Or something with a popcorn essence? (Procrastinators and the indecisive beware).
Duck Island Ice Cream Newmarket is located at 2-8 Osborne Street, Newmarket. It's open 11am until 10pm, seven days.
Image: Duck Island.
Published on October 08, 2019 by Leah Lynch