Fancy a stroll down Memory Lane? Here’s a list of all the flavors we’ve served (except a few limited/bonus flavors that never made it to the web site)! Some of these will certainly be back.

  • 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.

  • Midnight Oil Mocha

    Coffee/chocolate ice cream made from Carrboro Coffee’s Midnight Oil blend, swirled with crunchy chocolate flake!

  • 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.

  • Coffee Toffee

    Coffee ice cream (made with Bean Traders coffee) with chunks of Heath Bar.

  • Chocolate Peppermint

    Chocolate ice cream infused with fresh peppermint

  • Tiramisu

    Mascarpone and espresso ice cream with ladyfingers mixed in.

  • Peach Cobbler

    We start with real peaches and oven-roast them for the ice cream base, then mix in chunks of house-made peach cake.

  • Pumpkin

    It’s decorative gourd season, y’all

  • Molasses Gingersnap Cookies and Cream

    Molasses ice cream with homemade gingersnap crumbs swirled throughout.

  • Burnt Sugar with Italian plum

    Deep dark caramelized sugar ice cream with a swirl of housemade Italian plum jam.

  • Rocky Road

    Our take on rocky road ice cream – milk chocolate ice cream with candied hazelnut bits, mini marshmallows, and almond slivers.

  • Strawberry

    We start with whole local strawberries and prep them by hand for this classic flavor.

  • Woodfruit Juneberry

    Made with wild-foraged juneberries, which taste a little like cherries, and a little like something you’ve never tasted before. We add Tahitian vanilla to enhance the cherry flavor!

  • Cilantro Lime

  • Peach cardamom

    We make our own peach jam from South Carolina peaches, then mix it into our ice cream base with a touch of cardamom.

  • Malted blueberry

    Homemade blueberry jam and malted milk powder are mixed into our ice cream base with a touch of Tahitian vanilla for this seasonal flavor.

  • Malted Blackberry

    Fresh NC blackberries cooked down and combined with malted milk powder

  • Lime Stracciatella

  • Peach

    Made with fresh South Carolina peaches and a hint of brown sugar and vanilla.

  • Rose Chai

    Rose petals and crushed cardamom pods steep in black tea, then combine with our ice cream base and a touch of ground cardamon and rosewater.

  • Pretzels+Porter

    We cooked down Fullsteam’s coffee porter, then added it to our ice cream base along with crushed chocolate covered pretzels.

  • Strawberry Pepper

    Made with strawberry jam (homemade, with NC strawberries!) and pink, black, and white peppercorns.

  • Pineapple Upside Down Cake

    Pineapple ice cream with chunks of yellow cake and amarena cherries

  • Peppermint White Chocolate Chip

    Peppermint ice cream base lightly tinted with natural food-based dye (because why not?) with white chocolate chips mixed in.

  • Orange with Candied Orange Peel

    Yep, pretty much exactly that.

  • Apple Stack Cake

    Apple butter and cinnamon ice cream with spice cookie pieces

  • Black Forest Cake

    Amarena cherry ice cream with pieces of chocolate cake

  • Pineapple

  • Irish Coffee

    Made with coffee, whiskey, and Irish cream!

  • Rooibos Honey with Peach Jam

    We steep rooibos tea in our ice cream base, and add wildflower honey and and peach jam.

  • Black Sesame

    Made with homemade black sesame and a hint of sesame oil

  • 🐢 Caramel Turtle 🐢

    A caramel base with candied pecans and caramel chocolate truffles

  • Basil

    It’s

    made with basil

  • Dulce de Latte

    The coffee of the month for May 2018 is coffee ice cream with dulce de leche mixed into the base. Made with Pale Rider roast from Alabama’s Revelator Coffee.

  • Salty Malty Cookie Crumble

    Sea salt and Malted Milk ice cream base with chocolate cookie crumbs mixed in.

  • Salty Malty Caramel Cups

  • Lavender vanilla

    Made with lavender flower water and vanilla bean paste

  • Andes mint

    Fresh mint ice cream with pieces of Andes Crème de Menthe candies

  • Peach Lassi

    Roasted peaches, yogurt, and cardamom are blended into our ice cream base to make a summery twist on the classic Indian drink.

  • Cherry Chip

    Cherry ice cream base with mini chocolate chips

  • Blueberry PB&J

    Blueberry jam ice cream base with bits of Big Spoon Roasters peanut butter sauce mixed in!

  • Grape Nuts+Honey

  • Kabirizi - a 4th Dimension coffee

    Made with 4th Dimension’s Kabirizi coffee from Rwanda, and a hiiiint of milk chocolate, brown sugar, and hibiscus!

  • Sweet Potato Pecan

    North Carolina sweet potatoes are roasted, blended, and added to our ice cream base; then we add candied pecans and caramel.

  • Viking Coffee

    Made with coffee beans soaked in moonshine and Swedish cardamom cake!

  • Tangerine

    ZIPPY!

  • Brownie Sundae

    Fudge and malt powder are blended into our ice cream base; then we mix in brownie bites!

  • Turtle Pie

    Caramel ice cream with cinnamony graham crumbs and chocolate-covered pecans.

  • Carrboro Coffee’s Edith Meza Finca Tasta

  • Toffee Malt

    Malty vanilla ice cream with pieces of Heath chocolate toffee mixed in.

  • Cherry Chocolate

    Cherry jam ice cream with chocolate flakes mixed in.

  • Plum

    Made with the last of our summer plum jam.

  • Cranberry

    Made with cranberry jam and a hint of orange zest!

  • Cardamom Oatmeal Cookie

    Cardamom ice cream base with pieces of oatmeal cookies mixed in!

  • Devil’s Food

    Milk chocolate ice cream with pieces of dark chocolate cake mixed in.

  • Raspberry Truffle

    Raspberry ice cream with chocolate-raspberry truffles mixed in.

  • Caramel Truffle

    Caramel ice cream with chocolate-caramel truffles.

  • Irish Cream

    Irish cream+whiskey! Not for kids.

  • Baklava

    Honey and orange blossom ice cream with pistachio and shredded phyllo

  • Milk Chocolate Yuzu

    Made with smooth Belgian milk chocolate and super tart Yuzu purée

  • Lemon and Lemonades

    Lemon ice cream base with pieces of Girl Scout Lemonades cookies mixed in!

  • Basil Ricotta

    We steep our ice cream base with fresh basil, then strain it out and blend in ricotta cheese. Goes great with Strawberry!

  • Hojicha

    Made with roasted green tea powder from Arteao

  • Watermelon

  • Strawberry Lavender

    NC strawberries cooked into a jam+lavender water+our ice cream base=the most delicious summer flavor.

  • Saigon Cinnamon

    Made with…Saigon cinnamon!

  • Mascarpone + Olive Oil

    Made with extra virgin olive oil and mascarpone cheese. Pairs beautifully with any summer fruit flavor.

  • La Frida

    Our take on Cocoa Cinnamon’s La Frida mole latte – made with their coffee beans and our mole sauce! (Contains cashew)

  • Asian Pear Five-spice

    Asian pears from Deal Orchards cooked down into a sauce, mixed with Chinese five-spice.

  • Milk chocolate bourbon

    Milk chocolate+bourbon. Any questions?

  • Hot Buttered Rum

    Made with Cruzan dark rum, Kerrygold butter, brown sugar, and allspice.

  • Gingerbread

    A spiced molasses ice cream base with lots of gingerbread cake pieces mixed in.

  • Strawberry Orange Blossom

    NC strawberry base with a hint of orange blossom water.

  • Blueberry Pie

    NC blueberry base with pieces of graham cracker pie crust mixed in.

  • Strawberry Rosewater

    We cooked the spring’s best strawberries into jam, then added that to our ice cream base along with a hint of rosewater.

  • Sweet Potato Marshmallow

    Sweet potato base with marshmallows mixed in

  • Blood orange and White Chocolate

  • Raspberry Stracciatella

    Raspberry ice cream with chocolate flake throughout

  • Milk Chocolate Tahini

    Made with Callebaut milk chocolate and tahini – like a chocolate-covered halva bar!

  • Malted Brownie Sundae

    Fudge malt base with pieces of chocolate chip brownies mixed in.

  • Key Lime Pie

    Our ice cream base is combined with key lime juice and sweetened condensed milk, then we mix graham crumbs in during extraction.

  • Fresh Ginger

    Made with fresh ginger puree and a teeny bit of ginger powder.

  • Salty Malty Dulce de Leche

    Argentinian dulce de leche blended with malted milk powder and coarse sea salt.

  • Pumpkin Cookies and Cream

    Our classic pumpkin ice cream, with the addition of Oreos. Happy fall!

  • Double Thin Mint

    First we blend a whole bunch of Thin Mint cookies into our ice cream base. Then we fold a whole bunch of chopped Thin Mint cookies into the ice cream during extraction!

  • Espresso Stout Cake

    Okay, so we used a dubbel, not a stout. Gluten-free Belgian dubbel, espresso, and gluten-free chocolate cake pieces.

  • Nutella

    Just what it sounds like.

  • Mascarpone with Strawberry Swirl

    Rich mascarpone cheese base, swirled with jam made by hand from local strawberries

  • Mascarpone with Peach Swirl

  • Hazelnut Tiramisu

  • Parlour Pie

    Chocolate ice cream with toasted walnuts, Graham cracker pieces, and toasted coconut

  • Fig Honey Almond Toffee

    Made with fig-honey jam, Big Spoon almond butter, and pieces of chocolate-almond toffee.

  • Ginger Stracciatella

    Ginger ice cream with dark chocolate flakes.

  • Cannoli

    Ricotta ice cream base with pistachios, chocolate chips, and cannoli shell pieces

  • Milk Chocolate Toffee

    Milk chocolate ice cream base with Heath toffee pieces

  • Reverse Cookies and Cream

    Milk chocolate ice cream with Golden Oreo pieces.

  • Cookie Butter

    Ice cream made with Lotus Biscoff cookie butter.

  • Chocolate Cookies + Cream

    Chocolate ice cream with Oreo cookie pieces mixed in

  • Coconut Cream Pie

    A coconut-infused ice cream base with crushed graham cracker pie crusts and toasted coconut flakes!

  • Blueberry Lemon

    Fresh NC blueberries and a nice pop of lemon flavor.

  • Orange Cream

    Remember those popsicles you ate as a kid? Yeah, just like those.

  • Honey Ricotta

    Like a very fancy Italian cheesecake, maybe?

  • Cantaloupe

    Cantaloupe!

  • Brown Sugar Oatmeal

    Beverly’s creation! Rolled oats, brown sugar, warm spices. Already a staff favorite.

  • Pumpkin Stracciatella

    Our seasonal pumpkin ice cream with the addition of dark chocolate flake.

  • Pear Brie

    Brie cheese is melted into our ice cream base, then we add fresh pear purée.

  • Maple Brown Butter

    Brown butter+maple syrup: tastes like pancakes!

  • Milk Chocolate Molasses Gingersnap

    Milk chocolate molasses ice cream with pieces of Ninth Street Bakery gingersnaps.

  • Santa's Milk and Cookies

    A sweet cream ice cream base with pieces of brown butter chocolate chip cookies and sugar cookies.

  • White Chocolate Peppermint Bark

    A peppermint ice cream base with lots of white chocolate peppermint bark pieces mixed in.

  • Salty Malty Cookie Gravel

    A salted vanilla malt base with the addition of every type of cookie we’ve ever baked!

    *Not safe for those with food allergies.

  • Calamansi Pie

    Key lime pie’s cool big sister.

  • Vanila Bean Lime Buttermilk

  • Fresh Mint

    We steep fresh mint in our ice cream base and then strain it out before churning. If you miss the chocolate chips, try it in a Classic Hot Fudge or Brownie Sundae!

  • Mint Straciatella

    Fresh mint ice cream with melt-in-your-mouth chocolate shavings.

  • Blueberry Buttermilk

    We wish we were food writers, because it’s really hard to describe just what it is that the buttermilk adds to make this so good. Let’s just say “extra deliciousness”. Made with organic NC blueberries!

  • Raspberry Cheesecake

    Ice cream made with raspberry puree and cream cheese, and swirled with chunks of graham cracker crust.

  • London Fog

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

  • Mango Gochujang

    Made with mangos and gochujang, a sweet/spicy chili paste

  • Café con Leche...with cinnamon!

    Super milky but very strong espresso ice cream, with a touch of cinnamon.

  • Geranium

    Made with geranium flower water. INTENSELY floral.

  • Blueberry Cheesecake

    Lyon Farms blueberries and cream cheese, with broken graham cracker pie crusts mixed in.

  • Jasmine Tea

    Made with organic jasmine-scented green tea from our friends at Carrboro Coffee.

  • Coconut Brownie

    We add coconut milk and toasted coconut flakes to our ice cream base, then hand-mix in our own brownie pieces.

  • Loaf Bakery chocolate chip pecan cookie dough

  • Castaway

    Coconut ice cream with pieces of Caramel deLites mixed in.

  • Milk Chocolate Peanut Butter Brownie

    Milk chocolate ice cream, with swirls of peanut butter sauce and chunks of housemade brownies mixed in.

  • Brûléed Sugar with Plum Swirl

  • Ginger Dulce de Leche

    Ice cream made with fresh ginger juice and a swirl of milk caramel.

  • Guava Cheesecake

    Guava + cream cheese ice cream with graham cracker pieces

  • Halvah

    Tastes just like the sesame candy! No halvah pieces, just pure sesame flavor.

  • Bananas Foster

    Bananas roasted in brown sugar with a touch of dark rum, blended into our ice cream base.

  • Tea + Cake

    We steep earl grey tea in our ice cream base, then mix in pieces of house-made spice cake.

  • Strawberry Rhubarb

    Homemade strawberry preserves and rhubarb preserves are combined for this delightful seasonal flavor.

  • Orange Dream

    Fresh squeezed orange juice with vanilla.

  • Honey Apple Butter

    We take NC apples, cook them down into apple butter with warming spices, and add that to our ice cream base, along with wildflower honey.

  • Peach Pie

    Made with fresh NC peaches! With pie crust crumbles and a hint of vanilla.

  • Coconut Stracciatella

    Coconut ice cream with flakes of homemade chocolate magic shell.

  • White Chocolate Candy Cane

    White chocolate peppermint ice cream with pieces of mint white chocolate stracciatella scattered throughout (that’s a fancy word for magic shell.)

  • Salty Malty Vanilla

    Just exactly what it sounds like. Malt powder and sea salt in our vanilla base.

  • Banana pudding

    Vanilla wafer pieces in a banana ice cream base.

  • Mexican Hot Chocolate

    Milk chocolate ice cream with cinnamon. Like Abuelita in ice cream form!

  • Caramel Delight

    Caramel ice cream with pieces of Girl Scout Caramel Delite cookies mixed in. ’Tis the season!

  • Strawberry Cheesecake

    We blend homemade strawberry jam and cream cheese into our ice cream base, then mix in pieces of graham cracker pie crust.

  • Apple pie

    Made with NC apples and pieces of pie crust!

  • Fig honey

  • Blackberry Peach

    NC peaches, NC blackberries, a tiny bit of lemon, and Mexican vanilla.

  • Lemon Poppy Seed

    Lemon! With poppy seeds!

  • Mint Chocolate chip

    Peppermint ice cream with tiny Callebaut dark chocolate chips.

  • Bourbon Brown Butter Pecan

    Ice cream made from brown butter and bourbon, with toasted pecans mixed in.

  • Orange spice cake

    We add fresh orange zest and Carrboro Coffee’s winter blend tea (orange, rose, spices) to our ice cream base, then fold in pieces of ginger spice cake.

  • Goat cheese + Coriander

    Fresh chèvre and toasted ground organic coriander seed

  • Lemon Curd

    We make our own lemon curd and mix it into our ice cream base for a sweet and tangy treat

  • Honey Orange

    Ice cream made from local wildflower honey with pieces of candied orange zest

  • Just Banana

    Just what it sounds like.

  • Birthday Cake

    Just like when we were kids, but all natural! We added a hint of butterscotch and vanilla to our ice cream base, then mixed in sprinkles and our own cake pieces.

  • Sweet corn with blackberry swirl

  • Pumpkin Pie

    ? IT IS FALL! ? Celebrate with our pumpkin pie ice cream.

  • Rum Raisin

    Made with golden raisins soaked in Cruzan white rum.

  • Strawberry cheesecake

    Homemade strawberry jam and graham cracker pie crust pieces swirled into cheesecake ice cream base.

  • Black Raspberry

    Made with Lyon Farms black raspberries!

  • Lemon

    It’s…

     

    Lemony!

  • Grey Salt Stracciatella

    Grey salt ice cream with dark chocolate flakes mixed throughout. Sea salt+dark chocolate=a perfect pairing!

  • Pumpkin Spice Latte

    Espresso ice cream with pumpkin pie spices

  • Black raspberry

    Get it while you can! With black raspberries from Lyon Farms (probably the only batch we’ll get this year!)

  • Pistachio

  • Honey Chai

    We brew chai tea, add extra cardamom, cinnamon, and fresh ginger, then add wildflower honey.

  • Strawberry Tiramisu

    Strawberry-mascarpone ice cream with pieces of ladyfingers mixed in.

  • Lavender

    Made with organic lavender flower water.

  • Pomegranate

    One of our scoopers brought pomegranates from her grandma’s tree, so we made a syrup to flavor the ice cream base, then mixed in fresh seed for bursts of flavor!

  • Banana Chip

    Real banana ice cream with chocolate chips

  • Milk chocolate lavender

    Callebaut milk chocolate ice cream with organic lavender from Mountain Rose Herbs.

  • Rosemary Olive Oil

    We steep fresh rosemary in our ice cream base, strain it once it reaches maximum flavor, then add extra virgin Italian olive oil.

  • Burnt Sugar Stracciatella

    Darkly caramelized sugar is mixed into our ice cream base, then a homemade “magic shell” chocolate flake is swirled throughout.

  • Blueberry

    Made with fresh local blueberries and a hint of lemon!

  • Mango Chile

    Mango ice cream with a hint of ancho chile.

  • Girl Scout Mint

    Thin Mint cookies are crushed and added to peppermint ice cream base.

  • Molasses

    Made with a mixture of local sorghum molasses and cane molasses.

  • Hot Toddy

    Made with lemon, ginger, bourbon, and honey. Like a hot toddy. But not hot. You get it.

  • Beet Stracciatella

    Roasted beets are pureed and added to our ice cream base along with a touch of vanilla – then we swirl in a dark chocolate flake.

  • Ginger-ginger Lemongrass

    Fresh ginger puree AND candied ginger are mixed into this ice cream, along with a bit of lemongrass. Zingy!

  • Kalamansi Honey

    Kalamansi is a cool super-tangy citrus fruit. We’ve used it in sorbet before; now try it in ice cream!

    Also featuring honey.

  • Gingerbread Cookie

    A spicy ginger-molasses ice cream base with crushed gingerbread cookies swirled in.

  • Malted Banana

    Made with, you guessed it, bananas and malt powder.

  • Moroccan Rose

    Probably the wildest ice cream we’ve made; the recipe is from Old Lyme Ice Cream in Connecticut! A base of rosewater, cardamom, cinnamon, and pomegranate, with pieces of dates, figs, apricots, and pistachios mixed in. And a touch of beet coloring to make it pretty!

  • Earl Grey

    Made with organic earl grey tea from Mountain Rose Herbs.

  • Matcha

    Made with Japanese matcha powder.

  • Dulce de Leche

    Delicious Argentine milk caramel, with a hint of vanilla.

  • Vanilla malt chip

    With malted milk powder, Nielsen-Massey vanilla, and Callebaut chocolate chips.

  • Roasted Peach

    We take fresh peaches, roast them in the oven with a bit of brown sugar, and blend them into our ice cream base for a real peach flavor.

  • Malted Cinnamon

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

  • Raspberry White Chocolate

    Melted white chocolate blended into a raspberry base.

  • Mirabelle Plum + Goat Cheese

    Goat Lady Dairy chèvre and French mirabelle plum purée ooh la la

  • Magic Bar

    Coconut ice cream with a mix of graham crumbs, toasted walnuts and coconut, and dark chocolate chips.

  • Funfetti

    Exactly what it sounds like. Birthday cake flavored ice cream with rainbow sprinkles (doesn’t contain actual cake!)

  • Key lime pie

    Key lime pies are baked, smashed, and blended into fresh lime and vanilla bean ice cream. We recommend topping this one with lots of whipped cream.

  • S'mores

    Marshmallow ice cream with a fudge swirl and a graham cracker crumble!

  • Quince Yogurt

    A quince is a fruit that’s kind of like an apple or pear, but not really. It’s got a more fragrant, almost floral taste. Really, you should just try it. Mr. Parlour’s mom sent us a bunch from Pennsylvania, and we cooked them down into a jam before adding them to our ice cream base, along with some Seven Stars yogurt.

  • Pumpkin Cheesecake

    Pumpkin cream cheese ice cream with pieces of graham cracker crust mixed in.

  • White Chocolate Hazelnut with Dulce de Leche Swirl

    White chocolate is melted into our ice cream base. Then we add toasted minced hazelnuts, a touch of hazelnut liqueur, and a swirl of dulce de leche.

  • Preserved Strawberries with Peppercorn

    Homemade strawberry jam and a mix of pink and white pepper

  • Strawberry rosewater yogurt

  • Fresh Lavender

    We steep fresh local lavender in our ice cream base for 24 hours, then strain it out before churning.

  • Peppermint Stick

    Made with peppermint extract and candy cane crunch. Tastes like Christmas. Or so we think.

  • Coconut Curry Stracciatella

    Ice cream made with coconut milk and curry powder, swirled with flakes of chocolate

  • Bourbon Cinnamon

    Made with sustainably harvested Red Ape organic cinnamon, and Wild Turkey bourbon.

  • Root Beer Float

    Root beer+vanilla bean paste. Try it in a root beer float! Whoa.

  • Creamy Coconut

    Made with coconut milk and Tahitian vanilla!

  • Rum cake

    Made with Cruzan white rum and rum cake from Chez Moi Bakery!

  • Molasses Butterscotch

    Molasses ice cream with butterscotch chips

  • Bourbon Malted Apple

    Made with apple butter we made from NC apples, malted milk powder, and, of course, bourbon!

  • Blueberry Lavender

    Made with NC blueberries and lavender flower water. The essence of summer.

  • Sweet potato

    Roasted local sweet potatoes, dark brown sugar, and a bit of cinnamon. Our favorite flavor! Try it in a waffle cone with whipped cream, or in a dish with pralined pecans.

  • Butter Pecan

    A classic, here by popular demand.

  • Eggnog

    This flavor inspired by the holiday classic is made with Ran Lew Dairy nog, brandy, and nutmeg.

  • Blackberry

    Made with 100% NC blackberries.

  • Summer Corn

    Corn is sweet, right? Why not make it dessert? We use fresh corn kernels and steep the cobs in the ice cream base.

  • White Chocolate Hazelnut

    White chocolate ice cream with candied hazelnut bits mixed in.

  • Jasmine Yuzu

    Tart yuzu juice perfectly complements light floral jasmine essence.

  • Maple Walnut

    A classic. Made with maple syrup and walnuts.

    You probably would have guessed that.

  • Dulce de Leche Cheesecake

    A dulce de-leche flavored cream cheese ice cream base with pieces of graham cracker crust mixed in.

  • Ginger Hazelnut Crunch

    Fresh ginger ice cream with bits of candied hazelnut

  • Lavender with Blueberry Swirl

    We steep our ice cream base with fresh local lavender, then churn it and add a swirl of sauce made from local blueberries.

  • Cucumber Lime Mint Sorbet

    A cool and refreshing summery sorbet flavor!

  • Rosewater

    Made with rosewater from Lebanon.

  • Orange Blossom

  • Labneh

    Made with strained cow’s/goat’s yogurt, olive oil, and fresh mint.

  • Banana Fig Walnut

    We mix fresh banana purée and homemade fig jam into our ice cream base, and add lots of crunchy walnut pieces.

  • Vanilla malt ball

    Made with malted milk powder and crushed malt balls!

  • Plum Lassi

    Made with homemade Italian plum jam and Carolina Farmhouse yogurt.

  • Pistachio Crunch

    Pistachio ice cream with pieces of toasted pistachio

  • Coconut Curry with Candied Cashews

    A special flavor for one of our Kickstarter backers! This is a dairy ice cream with added coconut milk and curry powder. And of course, cashews candied in house.

  • Lemon buttermilk

    Homeland Creamery buttermilk, fresh lemons, and Neilsen-Massey vanilla.

  • Date orange

    Made with Tunisian dates, fresh orange juice, and candied orange peel. Like fruitcake, but in a good way.

  • Ginger Ginger

    Ginger ice cream with candied ginger pieces.

  • Coffee Gingerbread

    A gingerbread-spiced, molasses-infused coffee ice cream with chunks of homemade gingerbread. Made with Bean Traders coffee!

  • Peppermint mocha

    Coffee, chocolate, peppermint, in no particular order.

  • cherry dump cake

    Amarena cherry ice cream with cake pieces mixed in!

  • Lavender Stracciatella

    Lavender ice cream with flakes of chocolate swirled through

  • Milk Chocolate Malt Ball

    Milk chocolate malt ice cream with pieces of crushed malt balls mixed in.

  • Milk Chocolate Molasses

    Made with milk chocolate and (wait for it) molasses.

  • Summer Corn with Blueberry Swirl

    Sweet local corn, with a swirl of fresh local blueberries!

  • Beet

    Yep, that’s right, beet. We grate them and add them to the ice cream base for a few days, then strain them out once the color and flavor have infused it.

  • Black Raspberry Sorbet

  • Orange Blossom Tea

  • Cinnamon Dulce de Leche

    Saigon cinnamon and dulce de leche (an Argentinian milk caramel) are blended into our ice cream base for this flavor. Tastes like a snickerdoodle!

  • Ambrosia

    Like the classic fruit salad it’s named for, our ambrosia ice cream is full of pineapple, cherries, and coconut… with a hint of orange.

  • Almond Stracciatella

    Ice cream made with almond extract and swirled with flakes of dark chocolate

  • Ethiopian Idido Coffee

    We got an exciting new Ethiopian variety from Carrboro Coffee, so we made it a little different. Whole beans are soaked in the ice cream base for 3 days and then strained out, so you can really taste the bright and fruity flavor of this variety of coffee!

  • Espresso Chip

    Made with espresso, a bit stronger than our Vietnamese Coffee flavor, and chocolate chips!

  • Mexican Chocolate

    Milk chocolate ice cream with cinnamon and ancho chile. Try it on a brownie sundae!

  • Avocado

    Made with sweetened condensed milk and a hint of lime.

  • Banana cream pie

    Banana ice cream with chunks of graham cracker crust mixed in.

  • tangerine

    Made with the zest and juice of tiny tangerines.

  • Strawberry Yogurt

    Fresh strawberries, Cabot yogurt, and our house-made strawberry jam mixed in!

  • Black Raspberry with Dulce De Leche

    Dulce de leche milk caramel swirled through ice cream made from Lyon Farms’ amazing black raspberries.

  • Strawberry-Lime with Strawberry Swirl

    All local strawberries, as usual, from Lyon Farms in Creedmoor.

  • lime sugar cookie

    Lime ice cream with chunks of lime sugar cookies.

  • Purple Sweet Potato

    NC purple sweet potatoes, roasted and pureed.

  • Chocolate Espresso Stout Cake

    Chocolate ice cream with Carrboro Coffee espresso and chunks of chocolate stout cake from Crumb.

  • Orange Cardamom

  • Tangerine Cardamom

    Made with tangerine juice, tangerine zest, and a hint of ground cardamom.

  • Lemon Buttermilk with Strawberry Swirl

    Lemon juice. Buttermilk. A swirl of local strawberry jam.

  • Milk Chocolate Malt

    Made with milk chocolate and malted milk powder. Delicious! Make it amazing by adding hot fudge and malt powder as a topping too!

  • Strawberry Goat Cheese with Coriander

  • Tangerine and Goat Milk Yogurt with Strawberry Swirl

    The ice cream base is still cow’s milk, but there’s goat yogurt in there too!

  • Brown sugar roasted apple

    For this ice cream, we roast NC mountain apples with brown sugar to concentrate their flavor, then puree and blend them right into the ice cream base, along with bourbon vanilla.

  • Chocolate Earl Grey

    Organic Earl Grey tea from Mountain Rose Herbs+Cordillera single origin Colombian chocolate. Of course it’s delicious!

  • Alex’s Snickerdoodle

    A custom flavor designed with one of our generous Kickstarter backers. Cinnamon ice cream with a caramel swirl and snickerdoodle cookies mixed in.

  • Coriander goat cheese with strawberry swirl

    Fresh chèvre, toasted ground organic coriander seed, and a swirl of handmade strawberry-ginger preserves.

  • Apple Spice Cake

    Ice cream made from brown-sugar-roasted NC apples, with ginger spice cake from Crumb mixed in.

  • Green tea with ginger and honey

    Green tea ice cream with NC wildflower honey and bits of crystallized ginger.

  • Milk Chocolate

    Made with cocoa powder and Callebaut milk chocolate.

  • Lemon CRUMB Cake

    Lemon ice cream with bits of delicious cake from Raleigh’s CRUMB bakery mixed in!

  • Butterscotch Banana Cream Pie

    We roasted bananas in brown sugar and used some for the ice cream base. The rest got turned into banana cream pies and mixed in when the batch was frozen!

  • Honey hazelnut crunch

    For this flavor, we hand-make crunchy hazelnut praline and layer it through wildflower honey ice cream.

  • Maple and Almond Granola

    Maple ice cream base with granola and almonds mixed in!

  • Cherry Chocolate Chip

    Vanilla bean ice cream loaded with juicy cherry pieces and tiny chocolate chips, with a swirl of handmade cherry sauce.

  • Pumpkin

    Made with local Indian River pumpkin, roasted and mixed with cinnamon and vanilla.

  • Chocolate pudding pie

    We made milk chocolate pudding and mixed it into our delicious vanilla ice cream base, then hand-mixed in chopped chocolate cookie crusts. Need we say more?

  • Cafe con leche

    Made with cold-brewed espresso from Joe Van Gogh, espresso powder, and panela sugar. Inspired by the Dunkin’ Donuts coffee Mrs. Parlour drank in Miami all summer circa 1999. But in a good way.

  • Chocolate masala

    A take on one of our favorite chocolate bars, we add cardamom, cinnamon, and black pepper to a milk chocolate base, then fold bits of candied ginger into the finished ice cream.

  • Milk Chocolate Stout

    Made with Callebaut milk chocolate, Tahitian vanilla, and Ponysaurus stout!

  • Snickerdoodle

    Cinnamon ice cream made with brown sugar and Tahitian vanilla.

  • 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.

  • Italian plum

  • Caramel apple

    Our salted butter caramel ice cream with the addition of caramelized and pureed local Brushy Mountain apples.

  • Honey spice latte

    Honey, cinnamon, nutmeg, vanilla, and Joe Van Gogh espresso beans.

  • Milk chocolate hazelnut

    Milk chocolate ice cream with tiny pieces of crunchy toasted candied hazelnuts.

  • Chocolate Malt chip

    In addition to melted chocolate and cocoa powder, we use Carnation malted milk powder in this ice cream. Then we mix in miniature dark chocolate chips.

  • Milk Chocolate with Black Pepper

    Fresh-ground black pepper adds a spicy kick and almost floral flavor to this ice cream made with Callebaut milk chocolate.

  • Lime Buttermilk with Strawberry Swirl

    We love combining buttermilk with citrus flavors! This time we used lime and threw in a swirl made from Lyon Farms strawberries.

  • Dark chocolate

    We melt down dark chocolate from Callebaut and add cocoa powder for an intense chocolate experience.

  • Toasted Coconut Ice Cream

    Sometimes we make this with a dairy base instead of the vegan way. Also delicious.

  • Raspberry Brownie

    Homemade brownies are hand-mixed into a raspberry ice cream base.

  • Basil pineapple

    Made with Fullsteam basil, Tahitian vanilla, and sugar-roasted pineapple.

  • Guava pepper

    The pepper is black peppercorns, not chiles

  • Honey blueberry

    More honey than blueberry. Made with local wildflower honey and blueberries from a friend!

  • Cappucino

    Espresso, brown sugar, and a touch of cinnamon.

  • Honey Vanilla

    Neilsen-Massey vanilla and a touch of honey.

  • Blackberry Buttermilk Brown Sugar

    Lyon Farms blackberries, Homeland Creamery buttermilk, brown sugar. Of course it’s one of our favorite flavors!

  • Lemon Straciatella

    The ice cream is made with lemon juice and lemon zest. The “straciatella” part is dark chocolate which gets melted down and swirled in at the end of the batch, whereupon it hardens into flakes.

  • Today’s Sorbet (Vegan)

    Sorbet flavors vary so frequently, call the shop to see what we’ve got in the case today! We promise it’s always vegan and always delicious.

  • Orange Tarragon Sorbet (Vegan)

  • Vegan Blackberry Chip (Vegan)

    A coconut-based flavor with local blackberries and chocolate chips

  • Super Citrus Sorbet (Vegan)

    Lemon, lime, and orange. All the citrus juices—except the ones that aren’t lemon, lime, or orange.

  • pineapple chile sorbet (Vegan)

  • Tequila sunrise sorbet (Vegan)

    Tequila, orange, and cherry. Just like the drink.

  • (Vegan) Girl Scout Mint (Vegan)

    Coconut-based peppermint “ice cream” with pieces of Thin Mint™ Girl Scout Cookies.

  • Grapefruit Sorbet (Vegan)

    Made with fresh ruby red grapefruits.

  • Coquito (Vegan)

    Our coconut base with rum and spices!

  • Piña Colada (Vegan)

    Our vegan coconut “ice cream” base, with pineapple and rum mixed in.

  • Devil's food (Vegan)

    Our vegan chocolate ice cream, with pieces of vegan chocolate cake hand-mixed in.

  • Vegan Cookies and Cream (Vegan)

    Our house-made vegan base (made from coconut milk) with Oreo cookie pieces

  • Vegan Mint Stracciatella (Vegan)

    Our vegan coconut base steeped with fresh mint and swirled with chocolate flake

  • Coffee Cookies + Cream (Vegan)

    vegan coffee base with Oreo pieces!

  • Mango Margarita (Vegan)

    Mango puree, lime juice, and tequila are added to our vegan coconut base for our ice cream version of this cocktail!

  • Orange Cardamom (Vegan)

    Fresh orange juice and cardamom added to our vegan coconut base.

  • Earl Grey+Cookies (Vegan)

    Half coconut/half cashew base, scented with bergamot and chock full of golden Oreos.

  • Coffee+Blondies (Vegan)

    Our vegan coconut base made with espresso and cold-brew coffee, with pieces of chocolate chip blondies mixed in.

  • Mango chile (Vegan)

    our coconut vegan base with mango and chile de arbol

  • Vegan Ginger-ginger (Vegan)

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

  • Mint Oreo (Vegan)

    Our vegan coconut base plus peppermint extract and lots of crushed Oreos!

  • Cranberry Orange (Vegan)

    A coconut-oat milk base made with cranberry puree and fresh orange. Zesty!

  • Coconut Cookie Gravel (Vegan)

    Our vegan coconut ice cream base with every kind of vegan cookie mixed in!

  • Vegan Coffee+Brownies (Vegan)

    Vegan coffee ice cream with pieces of our vegan pecan brownies (this flavor contains coconut, pecan, and almond!)

  • Vegan Coconut Cake (Vegan)

    Our vegan coconut base with pieces of coconut cake and toasted coconut flakes!

  • Vegan Chai Chip (Vegan)

    Our vegan coconut milk base with the addition of chai spices, Rishi masala chai, and Callebaut mini chocolate chips.

  • Vegan Double Biscoff (Vegan)

    Our oat milk base* blended with Biscoff cookie butter, with loads of Biscoff cookies mixed in.

    *Contains coconut oil

  • Vegan Rocky Road (Vegan)

    Vegan chocolate ice cream with toasted pecans and marshmallow swirl.

  • Blood Orange Colada (Vegan)

    Our vegan coconut milk base with pineapple, blood orange, and dark rum.

  • Marshmallow Cookie Gravel (Vegan)

    A vegan marshmallow base mixed with crumbs from a variety of vegan cookies

  • Raspberry Pomelo Sorbet (Vegan)

  • Mango Lime Sorbet (Vegan)

  • Pineapple Lime Sorbet (Vegan)

  • Blueberry Lavender (Vegan)

    Our coconut-milk non-dairy option, made with NC blueberries and lavender water

  • Strawberry Oreo (Vegan)

  • Blueberry Lemon Sorbet (Vegan)

  • Guava Sorbet (Vegan)

  • Mint Oreo (Vegan)

  • Blackberry Peach Sorbet (Vegan)

  • Apricot Sorbet (Vegan)

  • Vegan Margarita (Vegan)

    Made with coconut milk, lime juice, and tequila!

  • Vegan Pumpkin (Vegan)

    Made with a coconut, oat, and cashew base. And lots of pumpkin and spices, of course!

  • Mexican Chocolate (Vegan)

    Our (coconut-based) vegan chocolate flavor, with ancho chile, cinnamon, and cayenne pepper.

  • Toasted Coconut Stracciatella (Vegan)

    Our vegan coconut milk base with shredded toasted coconut and flakes of chocolate shell

  • Vegan Lemon Cookie (Vegan)

    A lemon-flavored coconut milk ice cream base with Golden Oreos mixed in.

  • Passionfruit Sorbet (Vegan)

  • Watermelon Lime Sorbet (Vegan)

    It’s made with watermelon…and lime

  • Cherry Sorbet (Vegan)

    Made from Morello cherries

  • Chai Oreo (Vegan)

    Our vegan coconut base with chai spice and Oreo pieces

  • Blueberry Cardamom (Vegan)

    A super creamy vegan ice cream, made with both coconut milk and Italian cashew paste. Then we blend in lots of fresh NC blueberries and a touch of cardamom.

  • Meyer Lemon Sorbet (Vegan)

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

  • Vegan S’mores (Vegan)

    We add marshmallow creme to our vegan coconut-oat milk base, then mix in lots of chocolate-covered graham cracker pieces.

  • Cranberry Orange Sorbet (Vegan)

  • Vegan Peppermint Stick (Vegan)

    A coconut and oat milk base with crushed peppermint candy.

  • Strawberry Shortcake (Vegan)

    Strawberry “ice cream” (coconut milk base) with vanilla cake pieces

  • Hazelnut (Vegan)

    Hazelnut paste and hazelnut extract in our vegan coconut base

  • Vegan Salty Caramel Banana (Vegan)

    A coconut-oat caramel base with fresh bananas blended in.

  • Kalamansi Sorbet (Vegan)

    Made with the super-tart kalamansi citrus. In between a sour orange and a sweet lime in flavor.

  • Vegan Summer Corn (Vegan)

    Corn in a coconut milk base.

  • Ginger Beer Sorbet (Vegan)

    We cooked down Blenheim’s spicy ginger beer with some extra lemon and made a sorbet out of it. It’s pretty awesome.

  • 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.

  • Vegan Ginger (Vegan)

    A coconut vegan base flavored with local baby ginger, with candied ginger pieces.

  • Vegan Coffee (Vegan)

    We mix espresso into our vegan coconut base and add just a touch of vanilla.

  • Champagne Mango Sorbet (Vegan)

    No sparkling wine here; “champagne” is a variety of mango. We mix it with fresh lime juice for a refreshing, dairy-free flavor.

  • Toasted Coconut (Vegan)

    Toasted coconut flakes mixed into a coconut-milk base.

  • Chocolate Girl Scout Mint (Vegan)

    A coconut milk vegan “ice cream” with mint and chocolate in the base and Thin Mint cookies added in.

  • Orange Creamsicle (Vegan)

    Fresh-squeezed orange juice and vanilla in a creamy mild coconut base.

  • Caramel Matzo Crunch (Vegan)

    We chopped up matzos, coated them in chocolate, and mixed them into our vegan salted caramel ice cream base. Happy Passover!

  • Strawberry Coconut (Vegan)

    Our coconut vegan base combined with local strawberries!

  • Vegan Aztec Chocolate (Vegan)

    Our coconut-based vegan chocolate with added ancho chile and cinnamon for a hint of spice.

  • Vegan Coconut Lime (Vegan)

    Coconut lime base with toasted coconut flakes mixed in

  • Coffee Cookies+Cream (Vegan)

    Our vegan coconut milk base, with lots of espresso and crushed sandwich cookies.

  • Pineapple Brown Sugar (Vegan)

    Pineapple chunks cooked with brown sugar and Tahitian vanilla in our vegan coconut base.

  • Apple Spice Cake (Vegan)

    A coconut-cashew base blended with homemade apple butter and spices, with pieces of spice cake hand-mixed in.

  • Vegan Raspberry Brownie (Vegan)

    We blend our vegan coconut base with raspberry puree, and mix in pieces of vegan brownies!

  • Raspberry Coconut (Vegan)

    A vegan flavor made with coconut milk instead of dairy and local raspberries from our friends at Lyon Farms.

  • Mocha Chip (Vegan)

    A coconut-based vegan “ice cream” made with coffee, chocolate, and chocolate chips.

  • Strawberry sorbet (Vegan)

    Made with fresh local strawberries, and not much else! Mrs. Parlour’s favorite.

  • Coconut Orange Blossom (Vegan)

    Our vegan coconut milk base with orange blossom water added.

  • Blood Orange Sorbet (Vegan)

  • Vegan Salted Caramel (Vegan)

     

    The vegan counterpart to our wildly popular Salted Butter Caramel. We caramelize sugar, skipping the butter and cream, and add it to a coconut milk base. The coconut is noticeable but not dominant and blends deliciously with the caramel flavor.

  • Hibiscus Sorbet (Vegan)

    Flor de jamaica, the flower of the hibiscus plant, is steeped into a tea and combined with a touch of orange and lime to make this sorbet

  • Strawberry Mango Sorbet (Vegan)

  • Lime Sorbet (Vegan)

  • Orange Sorbet (Vegan)

    Straight up, old school orange sorbet. But, you know, without the orange dye and fake flavors. Just fresh orange juice and zest.

  • Cranberry Sorbet (Vegan)

    Cranberries cooked with sugar, orange juice and orange zest, blended into a sorbet. Goes perfectly with lemon curd ice cream!

  • Vegan Almond Joy (Vegan)

    Toasted coconut ice cream with slivered almonds and chocolate flake.

  • Apple cider sorbet (Vegan)

    Made with apple cider, fresh apple purée, and mulling spices.

  • Vegan Nog (Vegan)

    We use a base of coconut milk and So Delicious® coconut nog, then add some more nutmeg and rum for a classic eggnog flavor with a hint of coconut.

  • Yuzu Mandarin (Vegan)

    Our vegan coconut milk base with yuzu juice and mandarin purée

  • Strawberry Pomelo Sorbet (Vegan)

    A pomelo is kinda like a sweeter grapefruit, maybe? The strawberries are local (the pomelos are not).

  • Ginger Grapefruit Sorbet (Vegan)

  • Blueberry Sorbet (Vegan)

    Local organic blueberries mixed with lemon and sugar for a refreshing sorbet.

  • Lemon Sorbet (Vegan)

    Made with hand-squeezed lemon juice and a touch of lemon zest. Never from concentrate, never frozen! Tart and fresh.

  • Orange Blossom Sorbet (Vegan)

    Made with Cortas orange blossom water.

  • Peach Sorbet (Vegan)

    Made with oven-roasted peaches!

  • Ginger Lime Sorbet (Vegan)

  • Vegan Coconut Cherry Chip (Vegan)

    Our coconut-milk-based ice cream alternative, made with syrup from Amarena cherries and mini chocolate chips!

  • Grapefruit Sorbet (Vegan)

    made with fresh grapefruit juice and zest!

  • Pineapple Lemon Lime Sorbet (Vegan)

  • Italian Plum Sorbet (Vegan)

  • Spiced Rum (Vegan)

  • Grapefruit Sorbet (Vegan)

    Sorbet! Made with ruby red grapefruit!

  • Tangerine Lime Sorbet (Vegan)

    Sweet and tart, made with tangerines and limes!

  • Strawberry Basil (Vegan)

    Made using a coconut milk base, North Carolina strawberries, and fresh basil.

  • Blueberry Peach Sorbet (Vegan)

    Made with blueberries and peaches grown in North Carolina!

  • Vegan Mocha (Vegan)

    Our vegan chocolate base with cold-brewed coffee and espresso powder added in!

  • Prickly Pear Sorbet (Vegan)

    Made with prickly pear puree and fresh lime juice.

  • Sweet Tea and Lemon Sorbet (Vegan)

    Like a refreshing iced tea, in a scoop.

  • Strawberry Lemonade Sorbet (Vegan)

  • Vegan Chai (Vegan)

  • Cantaloupe Sorbet (Vegan)

  • Peach Lime Sorbet (Vegan)

    Lime juice, pureed local peaches, sugar, water, delicious.

  • Strawberry Balsamic (Vegan)

    A coconut-based vegan flavor made with Lyon Farms strawberries and balsamic vinegar.

  • Coconut-rosewater with Strawberry Swirl (Vegan)

    We took our vegan coconut milk base and added Nielsen-Massey’s rosewater, some organic rose powder, and a swirl of our own handmade strawberry jam. FANCY!

  • Strawberry Lime Sorbet (Vegan)

    Made with local berries, of course!

  • Lemon Ginger Sorbet (Vegan)

    Tangy and refreshing, with that uniquely gingery spiciness.

  • coconut mocha (Vegan)

    Cold-brewed espresso and melted chocolate are added to our vegan coconut milk base.

  • Vegan Chocolate Black Pepper (Vegan)

    It’s chocolate with black pepper! And it’s vegan!

    Like our other non-sorbet vegan flavors, it’s made with coconut milk. The coconut flavor isn’t super noticeable in this one, though!

  • Chocolate cookies and cream (Vegan)

    Vegan coconut-almond base, with vanilla bean paste, cocoa, and chunks of chocolate sandwich cookies. (You know the ones.)

  • chocolate sorbet (Vegan)

    Like a frozen truffle, but without the cream. And it’s vegan!

  • Orange ginger sorbet (Vegan)

    Made with freshly squeezed oranges and ginger juice. Naturally fat free AND vegan!

  • Dark chocolate orange (Vegan)

    Tastes exactly like a Terry’s chocolate orange. Our version is made with real orange juice and zest, and Callebaut dark chocolate.

  • Chocolate raspberry coconut (Vegan)

    Raspberry puree and dark chocolate in our vegan coconut milk base.

  • Coconut guava (Vegan)

    Guava puree and vanilla bean paste in our vegan coconut milk base.

  • Apple-IPA sorbet (Vegan)

    Local apples and Sweetwater IPA, with a hint of orange zest.

  • Chocolate Coconut (Vegan)

    Dark chocolate and finely diced coconut in our vegan coconut milk base.

  • Roasted Banana and Coconut (Vegan)

    Another coconut-based vegan flavor. This time we roast the bananas with brown sugar to make it even more banana-y. Or is that banana-ier?

  • Cantaloupe guava sorbet (Vegan)

    Made with fresh cantaloupes from Lyon Farms and a touch of Tahitian vanilla.

  • Roasted pineapple sorbet (Vegan)

  • Roasted pineapple coconut (Vegan)

    Pineapples are roasted in brown sugar and Tahitian vanilla and added to our vegan coconut base.

  • Chocolate Banana Coconut (Vegan)

    As delicious as it sounds, this flavor’s coconut milk base makes it vegan.

  • Chocolate Blackberry Coconut (Vegan)

    Dark chocolate and Lyon Farms blackberries in a vegan coconut milk base.

  • Green tea coconut (Vegan)

    Matcha powder in a coconut milk base.

  • Cherry lambic sorbet (Vegan)

    Bing cherries and Belgian kriek (Morello cherry beer.)

  • Avocado coconut (Vegan)

    Our vegan coconut-based ice cream with Haas avocado, vanilla, and a touch of lemon.

  • Triple Berry Sorbet (Vegan)

    Strawberry, blackberry and blueberry, all local.

  • Banana Rum Sorbet (Vegan)

    It’s as banana-y as you’re expecting, deliciously so. We add only a touch of additional sugar; this sorbet gets most of its’ sweetness from fresh bananas and a hint of Appleton Dark rum.