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Ice cream shop Hildebrandt’s in Williston Park debuts cookie dough sundae

By Erica Marcuserica.marcus@newsday.com

This week marks the beginning of spring — and the opening of ice cream season. Long Island boasts dozens of independently owned ice-cream shops where you can celebrate. We zeroed in on Hildebrandt’s in Williston Park, founded in 1927, where they’ve added a new sundae to the roster of old favorites.

For the cookie dough sundae, $6.50, a disk of softened cookie dough is fitted neatly around a big scoop of ice cream so that no ice cream is visible. Then whipped cream, a cherry and hot fudge are drizzled over the top.

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This week marks the beginning of spring — and the opening of ice cream season. Long Island boasts dozens of independently owned ice-cream shops where you can celebrate. We zeroed in on Hildebrandt’s in Williston Park, founded in 1927, where they’ve added a new sundae to the roster of old favorites.

For the cookie dough sundae, $6.50, a disk of softened cookie dough is fitted neatly around a big scoop of ice cream so that no ice cream is visible. Then whipped cream, a cherry and hot fudge are drizzled over the top.

Hildebrandt’s is at 84 Hillside Ave., Williston Park; 516-741-0608, hildebrandtsrestaurant.com

Erica Marcus, a passionate but skeptical omnivore, has been reporting and opining on the Long Island food scene since 1998.