Today’s flavors

• 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.