April 7 (Tuesday) 7:30pm-9pm
Doug is a panelist for Five Boroughs Food Talk: Street Food moderated by Gabriella Gershenson
Symphony Space

April 13 (Monday) 8pm-12am
Doug is a guest on The Goddamn Dave Hill Show, WFMU

April 28 (Tuesday)
Big Gay Ice Cream Book hits stores and our book tour (dates/locations TBA) begins

May 11 (Monday) 7am-6pm
Big Gay Ice Cream will be presenting at the Terroir Hospitality Symposium.
Arcadian Court, 401 Bay Street, Toronto ON

June 9 (Tuesday) 6pm-9pm
The Great Chefs Event benefitting Alex's Lemonade Stand
Philadelphia Navy Yard 

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Let's Party, Philadelphia!



Big Gay Ice Cream + Shake Shack BOOM BOOM BOOM


 “Layer Shake” Dessert Exclusively Available at Big Gay Ice Cream West Village and Shake Shack DUMBO, November 21-23 

NEW YORK, NY – November 17, 2014 – How sweet it is! Ice cream dream team Shake Shack and Big Gay Ice Cream are teaming up for the first time ever on a limited-edition frozen treat available only at Big Gay Ice Cream West Village (61 Grove Street, New York, NY) and Shake Shack DUMBO (1 Old Fulton Street, Brooklyn, NY) from November 21st-23rd

“We couldn't be more excited to be collaborating with frozen friends Doug and Bryan at Big Gay Ice Cream on a special holiday-inspired concoction,” said Shake Shack Culinary Director Mark Rosati. “I've always admired their unique and delicious take on classic soft-serve. Their passion and sense of humor are unparalleled in the frozen universe.”


Here’s the scoop. The inventive multi-layered frozen feast, dubbed the “Layer Shake” ($6.50), will be dished up in an exclusive Shake Shack + Big Gay Ice Cream branded 16-oz. cup. It brings the best of both brands’ frozen treats into one epic holiday-themed sweet treat.

The Layer Shake consists of three tiers: Shake Shack’s rich and creamy pumpkin frozen custard; La Newyorkina graham cracker crumble mixed with caramelized pumpkin seeds and cranberries; and Big Gay Ice Cream’s egg nog soft-serve (developed in collaboration with Ronnybrook Farm Dairy). 

Big Gay Ice Cream will serve the “Layer Shake” with their egg nog soft-serve in the bottom of the cup as a frozen base, with Shake Shack’s frozen custard spun into a thick and creamy shake on top, sandwiching a middle layer of the festive cookie crumble. Shake Shack will whip up the reverse, spinning the egg nog flavor as a shake atop the graham cracker blend and a foundational layer of delicious pumpkin frozen custard. Both versions are topped off with more of the irresistible graham mixture. Dig in!

"We’ve been eating at Shake Shack since we were mere infants, so we’re giddy to be partnering with them on the Layer Shake,” said Big Gay Ice Cream co-founder Doug Quint. “Pumpkin pie and egg nog, BGIC and Shake Shack—I mean, DUH. OBVIOUSLY.”


To commemorate the collaboration, the first of its kind for both NYC brands, a limited-edition Shake Shack + Big Gay Ice Cream T-shirt will be available for free for the first 10 guests in line at both locations on all three days the special is offered. The shirt will also be available for sale at both shops ($20).


About Shake Shack
Shake Shack® is a modern day “roadside” burger stand known for its delicious burgers, hot dogs, frozen custard, crinkle cut fries, beer, wine and more. With its fresh, simple, high-quality food at a great value, Shake Shack is a fun and lively community-gathering place with widespread appeal. From its premium ingredients and progressive hiring practices to its environmental responsibility, design and deep community investment, Shake Shack’s mission is to Stand For Something Good®.

Shake Shack is part of Danny Meyer’s Union Square Hospitality Group (USHG), which includes many of New York City’s most celebrated restaurants: Union Square Cafe, Gramercy Tavern, The Modern, among others. Since the original Shack opened in 2004 in NYC’s Madison Square Park, it now has multiple locations in New York, Washington, DC, Connecticut, Pennsylvania, Florida, Massachusetts, and international locations including London, Istanbul, Dubai, Moscow, and more.

Learn more at: | | @shakeshack

About Big Gay Ice Cream

Big Gay Ice Cream began as a seasonal food truck in 2009, and since then has seen a whirlwind of publicity and acclaim to become one of the top ice cream companies in the country. With a playful attitude, Big Gay Ice Cream spins a new take on old-school soft-serve by creating fun and unique ice creams, toppings, and frozen treats that appeal to a diverse clientele.


The first Big Gay Ice Cream Shop opened in 2011 in New York City’s East Village, followed by a West Village location in 2012. Additional shops in Los Angeles and Philadelphia are slated to open in early 2015. The shops have been ranked as the best ice cream parlors in the country (and #5 in the world).


Big Gay Ice Cream Truck has been named both the most influential food truck and the best dessert truck in the country. The truck also holds the distinction of being the only food truck invited to appear at the James Beard House in New York City.


Learn more at: | | @biggayicecream

For all media inquiries, please contact:

Allison Stadd | Shake Shack | 646.517.6144 | 

Khuong Phan | Bullfrog + Baum | 323.651.1380 | 



Recipe: Chex Mix/M&M bars

Chex Mix/M&M bars

I use a slightly personalized version of the traditional Chex Mix recipe. Mostly I tried to make it less salty, but I also swap the cereals around a bit. Be creative. Buying pre-made Chex Mix is unforgivable.

Chex Mix

3 cups Corn Chex or Wheat Chex cereal

3 cups Rice Chex cereal

3 cups Multi-Grain Cheerios cereal

2 cups mixed nuts*

1 cup bite-size unsalted pretzels, broken up into small pieces

6 tablespoons butter or margarine

3 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder


30 oz marshmallows

6 tablespoons of butter

1 lb M&Ms (seasonal colors, if you can find ‘em)

Heat oven to 250. Place 6 tablespoons butter in a large roasting pan, and place it in the oven to melt. Find a BIG bowl to combine the dry ingredients. Once the butter has melted, mix the Worcestershire and seasonings into it. Add all the dry ingredients and toss them until coated by the butter/Worcestershire mixture. Bake for one hour, stirring the ingredients every 15 minutes. After cooking, spread everything on paper towels until cooled.


Coat a 9x13 pan with cooking spray. I also use a piece of parchment paper on the bottom.

In a large saucepan melt 6 tablespoons of butter and marshmallows over low heat. Once thoroughly melted and combined, remove from heat. Toss the Chex mix into the marshmallow mixture, then add M&Ms, NOTE: The M&Ms will now be a little warm and therefore easy to smash. Be as gentle as you can with the ball of stuff, and know that you’re going to have a few crushed M&Ms.

Use a piece of wax paper to push the goo into your pan then let cool. If you used parchment paper in the pan, you should be able to flip the pan over and dump the dessert-brick out before cutting it—that will save you from scraping up your pan. Cut into bars.

Photo by courtesy of Robyn, aka Roboppy.

*If there are Brazil Nuts in the can, just go ahead and eat them while you work. They are too big to put in the bars.


Tour day OVER

Well, obviously I couldn't keep up with posts from our tour. It was a great time; we got our asses kicked in the best possible way.

Our Philly shop is finally moving forward- all the necessary permits have at last come in. Thank you Zeus! Here is an article with some Philadelphia info. 

Our Los Angeles shop is still in limbo, stuck at the LA Department of health like Zod, Ursa, and Non (and at other times Kal-El and Kara) were stuck in the Phantom Zone. We have another announcement about Los Angeles coming within the next day. Our shop may be months from opening but we have another away to fatten you up. Stay tuned.




This is going to be brief, because I cleaned an ice cream truck for four hours and I've just eaten a bunch of Taco Bell.

Today around lunch time Genevieve and I met up with Kevin, the Mr Softee in Richmond. Kevin is a swell guy with a good ice cream truck. Genevieve and I have driven some serious shitboxes; this is not one of em. We couldn't take over the truck til eventing, so I spent the afternoon running errands, making calls, and took the dog on a nice run. Once the sun fell Genevieve went off towards the truck.

The inside of Kevin's truck was in pretty good shape. As you can imagine, most of the stuff a Softee truck uses is not only useless to us- it's in the way. We rearranged and scoured. I hadn't cleaned this model of Electrofreeze soft-serve machine in a few years. I forgot to relieve a pressure valve and was blasted the face with the ice cream mix I was trying to clean out of the machine.

We aren't trying to hide that the truck is a rented Softee, but we do what we can to minimize the Softee branding. My friend Erica came over to help "redecorate" the truck's exterior. She used low adhesive shelf paper to cover some of the Softee logos, and silver shelf paper to cover the menus. Everything Ercia did looks fantastic! All those years of draping fondant at Charm City Cakes paid off!

Buster ran amok the whole time. When we returned his paws were filthy and his face smelled like vanilla- and he got a bath in the hotel tub.

We're ready- our fifth anniversary tour is about to begin. I ain't scared.