Out of Season
They may not be available yet, but you have something to look forward to!
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.
One of our favorites to make, our apple pie ice cream officially welcomes the fall season. We take lots of local apples, of all varieties, and cook those with brown sugar and spices and add it to our custard base. The ice cream gets a gorgeous cinnamon cookie swirl and is scooped between snickerdoodle cookies.
SWEET POTATO & TOASTED MARSHMALLOW
If you are a sweet potato fan, you have to try this. Our brown sugar base gets a massive upgrade from spiced baked sweet potatoes and swirls of toasted and charred marshmallows. then scooped between our brown sugar oat cookies.
Pure, maple goodness. We use grade B maple syrup, because we don’t accept that weak Grade A stuff. We want an ice cream that is pure, dark amber maple. This ice cream is great on its own or paired with our oatmeal cookies or better yet, pecan studied oatmeal cookies.
The quintessential fall spice gets to shine in this ice cream. We add a generous amount of Saigon cinnamon to our brown sugar custard base and call it a day. The subtle heat of the cinnamon is so refreshing in this creamy ice cream. Pairs well with oatmeal cookies or chocolate cookies.
It’s pumpkin season! We skip the canned pumpkin and instead grab local sugar pumpkins that are then roasted and pureed with cloves, ginger and cinnamon. The ice cream gets a gorgeous gingersnap cookie swirl and is scooped between gingersnap cookies.
An old ice cream flavor that often gets over looked, our butter pecan is perfectly sweet, nutty and simply a classic. It delivers a big sweetness from the brown sugar base, but is balanced by the contrasting crunch of the toasted pecans.
MAPLE CANDIED BACON
Same delicious maple ice cream, just made better with bacon. We candy thick slices of hickory bacon until it is perfectly sweet and crispy. This ice cream exemplifies sweet and smokey and is great between our oatmeal cookies.
It’s just not the holiday season without gingerbread. We start with our brown sugar base, steep fresh ginger and then add a mixture of spices and dark molasses. Pair it with our brown sugar oat cookies or gingersnap cookies.
A classic seasonal flavor, in ice cream form. This gorgeous pink hued ice cream gets a double boast of peppermint from organic peppermint extract as well as peppermint candies. Pair it with our sugar cookies to let the ice cream shine.
We may skip the booze but trust us, this ice cream doesn’t need it. Freshly grated nutmeg, homemade eggnog and our rich custard base make this ice cream so ridiculously good, even for non-eggnog lovers. Paired with our spice sugar oat cookies, and maybe a shot of bourbon for tradition’s sake.
GINGERBREAD & CHOCOLATE
If you like spices but also love chocolate, then this is the sandwich for you. Our spicy gingerbread ice cream gets upgraded with flecks of dark chocolate throughout. Pair it with our dark chocolate cookies to further the chocolate experience.
PEPPERMINT & CHOCOLATE
This is our same delicious peppermint base, with organic peppermint extract and crushed peppermint candies, but with a twist. We add melted dark chocolate as it churns to give flecks of dark chocolate throughout the ice cream. It’s a no brainer to pair a scoop with our dark chocolate cookies.
Our rich and fudgy dark chocolate ice cream gets a kick for the winter months. A good dose of cinnamon and a hint of cayenne add more complexity and depth to the ice cream. It is particularly good paired with our pretzel chocolate chunk cookies or just the classic chocolate cookie.