Fried Corn (GF)
We fry whole kernel corn in a brown sugar sauce, puree the fried corn mixture, and fold it into our rich ice cream base to create a surprisingly delicious duo.
German Chocolate Cake
We use actual german chocolate cake batter as opposed to cake to create a rich and creamy ice cream. Coconut pecan icing is then folded into the final product.
Lavender Honey (GF)
We use raw honey along with pure lavender extract to create this decadent, floral ice cream.
Madagascar Vanilla Bean (GF)
We use a Grade A Madagascar vanilla bean, cut it, scrape it, and add it to our base to create a robust, creamy vanilla bean ice cream.
Maple Bourbon Bacon
We add pure maple syrup to our base. Then, we add maple bourbon during the boiling process— cooking out the alcohol content. Finally, cooked bacon is folded into the final, savory ice cream.
Milk & Cookies
A classic favorite! We hand-blitz chocolate and cream sandwich cookies and fold them throughout our comforting vanilla base ice cream.
Mississippi Mud (GF)
Our chocolatey chocolate ice cream with marshmallow creme folded in helps to create this sinfully delicious ice cream.
Orange Blissicle (GF)
Natural orange emulsion is used to create this potent orange flavored ice cream. It is then folded in with our Sweet Cream ice cream to create a flavor reminiscent of vintage "orange creamsicle.”
PB & J (GF)
We create a creamy peanut butter base, then fold Smucker's grape jelly into the peanut butter ice cream to create an amazing childhood favorite.
Pecan Pie
We fold an entire baked pecan pie (including the crust and filling) into our delectable ice cream base.
Peppermint Bark (GF)
We create this year round flavor by adding a hint of pure peppermint extract to the base along with crumbled peppermint pieces followed by the addition of tempered Ghirardelli dark chocolate which is poured into the mix during the final seconds of churning which causes a freezing and "crackling" of the chocolate.
Pineapple Mango Sorbet (GF & DF)
This sorbet is packed with ten pounds of mango and twelve pounds of pineapple per batch. It's light and zingy-- the perfect, refreshing summer treat this season!
Pineapple Strawberry Sorbet (GF & DF)
This sweet treat takes 16 pounds of strawberries and six pounds of pineapple for each batch. We begin by roasting the strawberries; this roasting process enhances the strawberries’ natural flavor. Next, we puree the pineapple to create an incredibly refreshing dairy-free flavor.
Pretzel and Brown Sugar
Our base has a brown sugar sauce added, then we fold in broken pretzel sticks for a balanced sweet and salty flavor.
Pumpkin Spice Latte (GF)
Your favorite fall coffee house treat-- in ice cream form! We steep locally sourced coffee beans from Smalley Coffee to begin crafting this rich, warm marriage of cinnamon, nutmeg, ginger, cloves, and vanilla.
Red Velvet
We use red velvet cake batter as opposed to cake to create this luscious ice cream. Cream cheese icing is then folded into the final product.
Roasted Pistachio (GF)
We chop roasted pistachios and churn them into our ice cream base to create a wonderfully balanced sweet and salty flavor.
Root Beer Float
Our delectable take on this unique summer treat features folded layers of vanilla ice cream and just the right balance of sweet, earthy root beer.
S'mores
We hand-craft a s'more! Using fresh graham crackers, Ghirardelli chocolate, and torch-roasted marshmallows, these made-from-scratch s'mores are broken and added to our base to create an unforgettable campfire s'more taste.
Sea Salted Caramel (GF)
We start with dry sugar, melt it down, and add it to our base. This creates what most consider to be the richest and creamiest form of salted caramel.