This bright ice cream gets its zip from fresh lemon zest and juice combined with our French custard base. Paired with gingersnap cookies home baked with the ideal blend of cinnamon, ginger and molasses, the result is a perfect combination of spicy and chewy sandwiching a refreshing lemonade cream.
For this classic spring combination, we combine fresh strawberries and tart rhubarb to our custard base. The rhubarb provides a citrusy tart contrast to the sweet strawberries. Pair it with our graham cookies, full of crushed graham cracker bits, for the full experience.
Light, floral and sweet. We steep lavender buds into our honeyed ice cream base, then add swirls of local honey to the ice cream after churning. It is a delicate and whimsical ice cream that pairs with our lavender sugar cookies.
This summertime favorite is the product of fresh local strawberries from Chile's Peach Orchard in Crozet, VA. Picked in peak season, juicy strawberries are blended into our custard base, churned and then sandwiched between two oat sugar cookies.
Our classic strawberry ice cream gets updated with the addition of a basil-steeped custard hat is both sweet and peppery, producing an aromatic fruity ice cream. Paired with oat sugar cookies handmade from scratch.
Toasted Coconut, three ways. Nutty, toasted coconut is steeped in our ice cream base, then added to our finished churned product and finally used for rolling our classic sugar cookies in. This ice cream sandwich is not overly sweet but still feels fresh and tropical. Occasional upgrade: Mango swirl.