Out of Season
They may not be available yet, but you have something to look forward to!
KEY LIME PIE
Our favorite pie in ice cream form! Bright and refreshing, this slightly sweet and tart sandwich features lime zest and key lime juice with crushed graham crackers swirled throughout for a finishing touch. It is perfectly paired with homemade graham cookies.
LOCAL PEACH CRUMBLE
The best things about crumble are highlighted in this ice cream: pounds of local fruit and a delicious streusel swirl. Before the local peach compote is swirled, we add oat flour to our ice cream base and a dash of cinnamon to give it depth. The end result is an ice cream with peach flecks, oat bits and brown sugar streusel swirl. Paired with homemade graham cracker cookies.
SWEET CORN & MIXED BERRY
Add this sandwich to the list of many ways you can enjoy sweet corn this summer. We wait until the depths of summer to pick plump and sweet ears of corn to steep in our custard base. Once churned, we swirl in a mixed berry compote that complements the corn base perfectly. Paired with a brown sugar oat cookie.
An end of summer season treat, this bold ice cream contains pounds of local concord grapes from the farmers market. It evokes the taste of childhood and adds a touch of sophistication. It is a bold, tangy and sweet ice cream paired with a classic sugar cookie.
For this rich ice cream, a berry compote (blueberry or mixed berry) is swirled throughout a freshly churned cheesecake flavored variation of our classic custard base. Crushed graham crackers are then swirled in for a finishing touch, and the cream is paired with homemade graham cookies.
The ice cream equivalent of biting into a fresh, juicy peach, this gets its amazing flavor from pounds of local Chile's Orchard peaches, reduced into a compote. We then overload our custard base with the fruity concoction and churn it to produce a flavorful cream streaked with flecks of peach. Paired with homemade graham cracker cookies.
Local blueberries, lemon juice and zest produce a dark blue compote which is then swirled throughout our classic custard base. Paired with a lemon sugar cookie that is rich with lemon zest and juice flavor, the resulting sandwich is a fruity and bright treat for a summer day.
CHERRY & CHOCOLATE
Cherries + chocolate = perfection. We start with our vanilla bean brown sugar base and add local cooked cherries, their resulting cherry syrup and chunks of 72% dark chocolate. Paired with a dark chocolate cookie with chocolate chunks.
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.