![]() Part of the appeal also seems to be the scavenger hunt to find certain flavors, especially quirky seasonal ones. It’s a big jump from the company’s early days when Nightingale was known for collaborations with local breweries (think gingerbread stout). “It actually makes the banana ice cream just more rich.” They also recently partnered with hotel heirless/influencer/fashion designer Nicky Hilton Rothschild for Nicky’s Blondie with vanilla honeycomb ice cream and golden graham cookies. “You don’t taste mayonnaise, but you get the creaminess and just a little tang at the end,” Pollack says. In July, it teamed up with Duke’s Mayonnaise for a banana-mayo ice cream sandwich. The latest viral moment might also have to do with some of Nightingale’s off-the-wall, limited-edition collabs. ![]() Nightingale Ice Cream Sandwiches come in 14 signature flavors plus limited-edition specials. (Find a map of all the retailers carrying the products here.) Despite growing from a 200-square-foot restaurant kitchen to a 10,000-square-foot production facility in Richmond, the ice cream is still churned in small batches and cookies are baked by hand. ![]() Meanwhile, Nightingale’s bite-sized brand, Chomp, launched in Walmarts at the end of March. Pollack suggests that part of the recent hype might have to do with Nightingale’s latest expansion push: The sandwiches became available in The Fresh Market locations across the country in April. ![]() They’re sold in gourmet shops, independent grocers, and other small chains up and down the East Coast, and shipped nationally via a partnership with online purveyor Goldbelly. The operation has exploded over the past six years, from producing 100 sandwiches per week to 15,000 per day. ![]()
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