The Flavor Archive

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

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

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

Chocolate ice cream infused with fresh peppermint

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

It’s decorative gourd season, y’all

Molasses ice cream with homemade gingersnap crumbs swirled throughout.

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

Our take on rocky road ice cream – milk chocolate ice cream with chopped toasted almonds and mini marshmallows.

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!

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

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

Fresh NC blackberries cooked down and combined with malted milk powder

Made with fresh South Carolina peaches.

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.

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

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

Pineapple ice cream with chunks of yellow cake and amarena cherries

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

Yep, pretty much exactly that.

Apple butter and cinnamon ice cream with spice cookie pieces

Amarena cherry ice cream with pieces of chocolate cake

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

Made with homemade black sesame and a hint of sesame oil

A caramel base with candied pecans and caramel chocolate truffles

It’s

made with basil

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.

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

Made with lavender flower water and vanilla bean paste

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

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

Cherry ice cream base with chocolate flakes.

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

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

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

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

ZIPPY!

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

https://carrborocoffee.com/our-coffees/direct-relationship/edith-meza-•-finca-tasta/

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

Cherry jam ice cream with chocolate flakes mixed in.

Made with the last of our summer plum jam.

Made with cranberry jam and a hint of orange zest!

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

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

Raspberry ice cream with chocolate-raspberry truffles mixed in.

Caramel ice cream with chocolate-caramel truffles.

Irish cream+whiskey! Not for kids.

Honey and orange blossom ice cream with pistachio and shredded phyllo

Made with smooth Belgian milk chocolate and super tart Yuzu purée

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

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

Made with roasted green tea powder from Arteao

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

Made with…Saigon cinnamon!

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

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

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

Milk chocolate+bourbon. Any questions?

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

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

NC strawberry base with a hint of orange blossom water.

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

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 base with marshmallows mixed in

Raspberry ice cream with chocolate flake throughout

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

We make whole key lime pies, then chop them up and mix the pieces into a key lime ice cream base. Wow!

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

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

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

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!

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

Just what it sounds like.

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

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

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

Ginger ice cream with dark chocolate flakes.

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

Milk chocolate ice cream base with Heath toffee pieces

Milk chocolate ice cream with Golden Oreo pieces.

Ice cream made with Biscoff cookies and Lotus Biscoff cookie butter.

Chocolate ice cream with Oreo cookie pieces mixed in

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

Fresh NC blueberries and a nice pop of lemon flavor.

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

Like a very fancy Italian cheesecake, maybe?

Cantaloupe!

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

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

Brown butter+maple syrup: tastes like pancakes!

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

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

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

It’s caramel. With Oreos!

White chocolate ice cream with lots of toasted salted pistachio pieces mixed in.

Local milk from Simply Natural Creamery, mixed with heavy cream. Ice cream in its simplest form. Perfect with hot fudge!

A whiskey ice cream base with lots of chocolate-caramel truffles mixed in.

Black cherry base with chocolate flakes and chocolate cake pieces mixed in

Vanilla malt ice cream with Twix pieces mixed in.

Milk chocolate ice cream with caramel truffles mixed in.

Plantain-brown sugar ice cream with coconut cookies and caramel sauce. Our collab with Immaculate Taste!

White chocolate ice cream with lots of Oreo pieces mixed in.

Made with lavender water, wildflower honey, and blueberries from our pals at Bahama Bluebs!

Our seasonal twist on a classic! Maple syrup and toasted walnuts combined with fresh fig puree.

Lemon + blueberry ice cream with cookie pieces

Our twist on a drink from our friends at Bean Traders; cold brew, Ceylon tea, and vanilla bean paste.

Our classic NC sweet potato ice cream with homemade streusel mixed in.

A spiced molasses ice cream base with pieces of Dewey’s Moravian gingerbread cookies mixed in.

Blackberry-vanilla ice cream with pieces of lemon olive oil cake mixed in.

Our butter pecan base with toasted chopped almonds instead of pecans.

Caramel ice cream with milk chocolate covered pecans and graham cracker pie crust crumbles.

Strawberry ice cream with vanilla and chocolate cake pieces and dark chocolate flakes.

Made with toasted marshmallows and chocolate covered graham cracker pieces.

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

*Not safe for those with food allergies.

Key lime pie’s cool big sister.

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!

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

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!

First, we make our own apple pie filling with fresh NC apples. Then we mix that into our ice cream base, along with chunks of homemade honey cake.

Ice cream made with raspberry puree and chunks of NY-style cheesecake.

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

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

Made with geranium flower water. INTENSELY floral.

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

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

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

Coconut ice cream with pieces of Caramel deLites mixed in.

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

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

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

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

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

Fresh squeezed orange juice with vanilla.

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.

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

Coconut ice cream with flakes of homemade chocolate magic shell.

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

Vanilla wafer pieces in a banana ice cream base.

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

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

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

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

Lemon! With poppy seeds!

Peppermint ice cream with dark chocolate flakes.

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

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.

Fresh chèvre and toasted ground organic coriander seed

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

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

Just what it sounds like.

A vanilla cake flavored ice cream with loads of rainbow sprinkles and pieces of gluten-free yellow cake

We steep our ice cream base with local corn, then swirl it with sauce made from local blackberries!

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

Made with golden raisins soaked in Cruzan white rum.

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

Made with Lyon Farms black raspberries!

It’s…

Lemony!

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

Espresso ice cream with pumpkin pie spices

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

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

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

Made with organic lavender flower water.

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!

Real banana ice cream with chocolate chips

Callebaut milk chocolate ice cream with lavender flower water.

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

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

Made with fresh local blueberries and a hint of lemon!

Mango ice cream with a hint of ancho chile.

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

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

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

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.

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

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

Also featuring honey.

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

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

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 figs, apricots, and pistachios mixed in. And a touch of beet coloring to make it pretty!

Made with organic earl grey tea from Mountain Rose Herbs.

Made with Japanese matcha powder.

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

Delicious Argentine milk caramel, with a hint of vanilla.

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

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.

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

Melted white chocolate blended into a raspberry base.

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

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

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

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.

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.

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.

Homemade strawberry jam and a mix of pink and white pepper

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

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

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

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

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

Made with coconut milk and Tahitian vanilla!

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

Molasses ice cream with butterscotch chips

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

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

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.

This flavor inspired by the holiday classic is made with eggnog, bourbon, and nutmeg.

Made with 100% NC blackberries.

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 ice cream with candied hazelnut bits mixed in.

Tart yuzu juice perfectly complements light floral jasmine essence.

A classic. Made with maple syrup and toasted walnuts.

You probably would have guessed that.

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

Fresh ginger ice cream with bits of candied hazelnut

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

A cool and refreshing summery sorbet flavor!

Made with rosewater from Lebanon.

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

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

Made with malted milk powder and crushed malt balls!

Made with homemade Italian plum jam and Carolina Farmhouse yogurt.

Pistachio ice cream with pieces of toasted pistachio

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.

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

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

Ginger ice cream with candied ginger pieces.

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

Pumpkin ice cream with pieces of cheesecake mixed in.

Coffee, chocolate, peppermint, in no particular order.

Amarena cherry ice cream with cake pieces mixed in!

Lavender ice cream with flakes of chocolate swirled through

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

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

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

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.

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

A classic, here by popular demand.

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.

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

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!

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

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

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

Made with sweetened condensed milk and a hint of lime.

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

Made with the zest and juice of tiny tangerines.

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

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

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

Lime ice cream with chunks of lime sugar cookies.

NC purple sweet potatoes, roasted and pureed.

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

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

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

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

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

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.

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

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

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

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

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

Made with cocoa powder and Callebaut milk chocolate.

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

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!

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

Maple ice cream base with granola and almonds mixed in!

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

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

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?

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.

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.

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

Cinnamon ice cream made with brown sugar and Tahitian vanilla.

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.

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

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

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

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.

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

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

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

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

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

The pepper is black peppercorns, not chiles

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

Espresso, brown sugar, and a touch of cinnamon.

Neilsen-Massey vanilla and a touch of honey.

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

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.

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

A coconut-based flavor with local blackberries and chocolate chips

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

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

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

Made with fresh ruby red grapefruits.

Our coconut base with rum and spices!

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

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

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

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

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

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

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

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

our coconut vegan base with mango and chile de arbol

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

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

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

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

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

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

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

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

*Contains coconut oil

Vegan chocolate ice cream with toasted pecans and marshmallow swirl.

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

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

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

It’s strawberry. With Oreo! (Coconut/oat milk base.)

Made with coconut milk, lime juice, and tequila!

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

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

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

A lemon-flavored coconut milk ice cream base with Girl Scout Lemonade cookies and Golden Oreos mixed in.

It’s made with watermelon…and lime

Made from Morello cherries

Our vegan coconut base with chai spice and Oreo pieces

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.

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

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

A coconut and oat milk base with crushed peppermint candy.

Our vegan coffee ice cream (made with Bean Traders espresso!) with Bushmills Irish whiskey.

Our vegan chocolate ice cream with crushed cookies and brownies mixed in. Contains nuts!

Our coconut milk ice cream base blended with Japanese black sesame paste.

Mango ice cream with mochi pieces (mochi contains gluten)

V’s favorite sorbet flavor of all time.

Coconut-meyer lemon “ice cream” with graham crackers mixed in.

Our coconut cream ice cream base with cold-brewed espresso and sweetened condensed oat milk.

White peach sorbet with champagne!

Creamy coconut milk base with almond flavoring and dark chocolate “magic shell” mixed in.

This brandied cherry sorbet has a hint of cinnamon, nutmeg, and cloves

Mint ice cream with pieces of peppermint brownies mixed in.

*Vegan brownies contain gluten and almond flour

Made with Mandarin puree and Japanese Yuzu juice.

Our vegan dark chocolate base with Amarena and Morello cherries, and pieces of chocolate cake.

Made with blackcurrant puree, brandy, and pure vanilla extract.

Made with orange purée and sparkling wine.

Strawberry “ice cream” (coconut and cashew milk base) with vanilla cake pieces mixed in.

Hazelnut paste and hazelnut extract in our vegan coconut base

A coconut-oat caramel ice cream with fresh bananas blended into the base, and crushed graham crackers mixed in.

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

Corn in a coconut milk base.

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

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

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

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 flakes mixed into a coconut-milk base.

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

Fresh orange juice and vanilla bean paste in a creamy mild coconut base.

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

Our coconut vegan base combined with local strawberries!

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

Coconut lime base with toasted coconut flakes mixed in

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

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

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

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

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

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

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

Our vegan coconut milk base with orange blossom water added.

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.

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

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

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

Toasted coconut ice cream with toasted chopped almonds and chocolate flake.

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.

Our vegan coconut milk base with yuzu juice and mandarin purée

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

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

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

Made with Cortas orange blossom water.

Made with oven-roasted peaches!

Our coconut-milk-based ice cream alternative, made with Amarena cherries, cherry liqueur, and chocolate flakes.

made with fresh grapefruit juice and zest!

Made with cinnamon, nutmeg, and spiced rum in a coconut base.

Sorbet! Made with ruby red grapefruit!

Sweet and tart, made with tangerines and limes!

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

Made with blueberries and peaches grown in North Carolina!

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

Made with prickly pear puree and fresh lime juice.

Made with apple cider and fresh apple purée.

Like a refreshing iced tea, in a scoop.

vegan coffee base with Oreo pieces!

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

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

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!

Made with local berries, of course!

Tangy and refreshing, with that uniquely gingery spiciness.

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

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!

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

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

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

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

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

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

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

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

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?

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

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

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

Matcha powder in a coconut milk base.

Bing cherries and Belgian kriek (Morello cherry beer.)

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

Strawberry, blackberry and blueberry, all local.

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.