Today’s Flavors

Here’s what we’re scooping now. We try our best to keep this page up to date. We may have additional flavors available in pints via our online ordering site.

  • Vanilla

    We use a combination of double-fold Mexican vanilla extract and Madagascar bourbon vanilla paste for this classic flavor.

  • Chocolate

    Made with cocoa powder and Callebaut chocolate.

  • Cookies and Cream

    Vanilla ice cream with pieces of sandwich cookies.

  • Salted Butter Caramel

    Made with butter, cream, and lots of coarse sea salt, this is our most popular flavor.

  • Vietnamese Coffee

    Why “Vietnamese”? We use espresso beans (from Bean Traders) and sweetened condensed milk, just like you’d get in a Vietnamese restaurant (or a Thai restaurant, or Guglhupf)

  • Honey Lavender

    Lavender flower water, local wildflower honey. This flavor will make you feel like you’re drifting through a field in Provence…or maybe that’s just us.

  • Pumpkin

    It’s decorative gourd season, y’all

  • London Fog

    Earl grey tea and oil of bergamot are steeped in cream for an ice cream reminiscent of that well-known coffeehouse beverage.

  • Dulce de Leche

    Delicious Argentine milk caramel, with a hint of vanilla.

  • Malted Cinnamon

    Two flavors that work wonderfully together. Tastes like a cinnamon bun.

  • Bourbon Butter Pecan

    First, we make a sauce with butter, cream, brown sugar, vanilla, and of course, bourbon. Then we add that to our ice cream base, along with toasted pecan pieces.

  • Vegan Ginger-ginger (Vegan)

    Coconut-ginger base with pieces of candied ginger mixed in.

  • Meyer Lemon Sorbet (Vegan)

    SUPER tart. Made with lots of Meyer lemon juice, obviously.

  • Vegan Chocolate (Vegan)

    Both semi-sweet and dark chocolate are melted into a coconut milk base for a super smooth and creamy vegan ice cream. Probably the best vegan ice cream we’ve made yet.