our daily menu offers fourteen tempting flavors to satisfy every sweet tooth: ten “always” flavors that we churn year-round and four seasonal options that rotate with what’s fresh in the northwest.
An ice cream shop classic! We use Washington-grown strawberries to make this flavor, with chunks of real strawberries and a touch of organic vanilla extract.
Our rich, creamy vanilla ice cream gets its flavor from organic, fair trade vanilla extract flecked with tiny bits of organic vanilla bean.
Coffee ice cream is a staple, so why not tea ice cream?! We use organic and fair trade Earl Grey tea, steeped overnight in our sweet cream & milk.
We use organic maple extract to make a smooth maple ice cream base, and then fold in California-grown, organic walnuts.
Every year we buy thousands of Girl Scout Thin Mint cookies directly from local scouts! The cookies get crushed and folded into mint ice cream made with extract from Washington-grown organic peppermint.
A sweet cappuccino taste in your cone! We use locally roasted, organic & fair trade Stumptown Coffee beans to cold infuse our sweet cream & milk with their bold, smooth flavor.
Inspired by the flavors of the Pacific Northwest, we use locally harvested wild honey and bits of organic lavender from Sequim, on the Olympic Peninsula.
Our salted caramel dares to be saltier than all the others! We use kosher sea salt and homemade caramel, made from organic, local cream and butter and non-GMO cane sugar.
Most chocolate ice creams are made using cocoa powder, but we use 70% dark, organic, fair trade Theo Chocolate. We melt the chocolate bars using a hot mixture of cream, milk and sugar and the result is a dense, extra fudgy chocolate ice cream unlike any other.
Inspired by a salad Molly’s mom used to make, we use chunks of real Washington strawberries and add ribbons of thick balsamic reduction, made using local honey balsamic vinegar.