Last Updated on November 12, 2025 by Brian Kachejian
Feature Photo: Brian Kachejian
During a recent visit to St. James, I stumbled upon an ice cream shop I hadn’t tried before, Mickey’s Ice Cream Kitchen and Space, and let’s just say, I’m kicking myself for not discovering it sooner. This is one of those places where I had a special feeling as soon as I walked through the door. Do you know what I’m talking about? You know it’s going to be good. Now I understand, as someone who reviews food, you shouldn’t ever think like that, but you also have to be honest with yourself, and that’s exactly how I felt.
The menu was packed with enticing options, and it honestly took me a minute to narrow it down. I eventually landed on a cup featuring their flavor of the month, Cherry Bomb, alongside a scoop of Vanilla Chocolate Chip.
Of course, I couldn’t stop there. I went all in with sprinkles, crushed peanut butter cups, and a generous drizzle of chocolate sauce—because if you’re going to indulge, you might as well do it right. Every bite was loaded with texture, flavor, and that perfect balance of rich and sweet. I knew halfway through that finishing the whole cup would mean me walking ten miles later, but I couldn’t put it down.
The staff? Incredibly friendly and welcoming. The vibe? Cozy, cheerful, and full of personality. And the fact that they offer a rotating monthly flavor means you’ll never run out of new reasons to come back.
The Fleming Family Legacy
Though Mickey’s Ice Cream Kitchen and Space opened in 2021, its roots in St. James stretch back nearly seventy years.
In 1951, Thomas “Mickey” Fleming and his wife Kathleen left their Upper East Side apartment in Manhattan and moved east to the peaceful charm of St. James, Long Island. They bought a home at 243 Grant Avenue, and with just $500 more, purchased the adjacent Lincoln Avenue lot to enjoy more space and fresh country air.
Mickey, a former NYPD officer, retired in 1965 and joined the local police departments of Head of the Harbor and Nissequogue, becoming a beloved community figure. Together with Kathy, they raised six children—Michael, John, Gerard, Kathleen, Stephen, and Maureen—alongside a rotating cast of pets and cherished memories.
In 1992, Mickey and Kathy were named Grand Marshals of the St. Patrick’s Day Parade, a symbol of their deep roots and friendships in town. Though they both passed in the early 2000s, their family has since grown to include twenty-seven grandchildren and twenty-two great-grandchildren—with more on the way.
Mickey’s Ice Cream Kitchen and Space stands as a loving tribute to this family’s legacy, built on service, tradition, and the joy of gathering around something sweet.
🍨 What’s on the Menu?
Mickey’s ice cream is made in small batches using locally sourced, high-quality ingredients. The variety is nothing short of incredible:
🥄 Classic & Creative Flavors
- Barking Pretzel
- Cannoli Chip
- Rainbow Cookie
- Choco-Holic
- Rocky Road
- Cherry Vanilla
- Butter Pecan
- Cookie Monster
- Moose Tracks
- Mint Chunk Chip
- White Chocolate Raspberry Ripple
🌱 Non-Dairy & Sorbets
- Non-Dairy Mad Monkey
- Non-Dairy Mint Cookie
- Non-Dairy Toasted Coconut
- Coconut, Mango, Lemon, Raspberry & Orange Sorbets
🎉 Free Toppings Bar
- Brownie bites
- Cannoli chips (I mean are you kidding me?) That’s what I’m Talking about!
- Peanut butter cups (crushed) (amazing and so fresh!)
- Mini M&Ms
- Hot fudge, Nutella, marshmallow sauce
- Crushed waffle cones, rainbow sprinkles, gummy bears
🕒 Hours & Location
Mickey’s Ice Cream Kitchen and Space
Lake Avenue, St. James, NY
Open Year-Round
🕐 Daily: 1:00 p.m. – 9:00 p.m.
🕐 Fridays & Saturdays: Open until 10:00 p.m.
Why You Should Go
Mickey’s isn’t just a place to get dessert—it’s a community treasure. From the warm welcome to the deep family roots and phenomenal flavors, this is the kind of spot that makes you feel like you’ve found something special.
Whether you’re a lifelong local or just passing through, do yourself a favor: stop by Mickey’s. You’ll walk in for a scoop… and walk out smiling.
Check out my video review…..
