Our Flavors

Freckled Malt

We add Maris Otter malt (a barley variety exclusive to the British Isles) to our base. This brewing malt is almost a molasses consistency which gives it a far richer flavor than its powder counterparts. Tempered Ghirardelli dark chocolate is poured into the mix during the final seconds of churning causing a freezing and "crackling" of the chocolate.

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.

Gingerbread

This sweet treat is full of warm spices, rich molasses, and crushed ginger snaps for an ice cream that’s perfect for any festive occasion. After one taste, this will surely be a new favorite Christmas dessert.

Chocolate Covered Strawberry - Bliss Artisan

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.

Mango Strawberry Sorbet (GF & DF)

This sweet treat takes 16 pounds of strawberries and eight pounds of mangos for each batch. We begin by roasting the strawberries; this roasting process enhances the strawberries’ natural flavor. Next, we add the pureed mangos to create an incredibly refreshing dairy-free flavor.

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.

Peppermint White Chocolate Mocha (GF)

Using freshly roasted coffee beans from Smalley Coffee, a micro-roastery in Jasper, Indiana, we grind the beans seconds before adding them to the white chocolate cocoa and peppermint mixture. We then fold Ghirardelli white chocolate chips into this lovely ice cream.

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.