February Seasonals!

National Ice Cream for Breakfast Day is this Saturday, February 5th, and we’re using it as an excuse to celebrate all month long with breakfast inspired seasonal flavors that are delicious for breakfast, or any time of day!

There are few things that make a morning feel more special than waking up to the warm toasty spiced scent of fresh ooey gooey cinnamon rolls baking. Our Cinnamon Roll ice cream is just like the most coveted part of the roll- the luscious center of the swirl! Our culinary team starts by making a spicy, brown sugar ice cream featuring Red Ape Cinnamon, a company dedicated to sourcing sustainably harvested and certified organic spices. We then make a perfectly sweet and tangy homemade cream cheese frosting with a hint of vanilla and swirl in thick ribbons to compliment the cinnamon brown sugar ice cream. This flavor is so darn tasty you can grab a scoop or pint of this ice cream at both of Seattle’s favorite cookie shops, Hello Robin, as well as all molly moon’s locations including the little Madrona walk-up window. Note: this flavor is gluten-free!

One of the most convenient and quick breakfast choices is a quickly made piece of toast on the way out of the door to work or school. However, not all toast is created equal! Take for example the shokupan from Ayako & Family. Each of their loaves is lovingly hand-formed into Japanese pullman pans and baked until they are pillowy soft and the crust is a light golden brown. We use these beautiful loaves of bread in our Toast & Jam ice cream. The bread is cut into bite-sized cubes, tossed in melted butter and sugar, and toasted to perfection. We fold the toasty bread cubes into an ice cream with swirls of tart ruby-colored raspberry jam preserved from last season’s berries from Viva Farms. This tasty flavor will be available at molly moon’s scoop shops (except for our Madrona location) as well as both Hello Robin locations.

Nothing makes us feel more nostalgic than the idea of watching Saturday morning cartoons and grabbing a box of your favorite sugar-y cereal! And one of the best parts of a big cold bowl of cereal? The last little sweet sips of the cereal-infused milk. Many years ago we wanted to make Cocoa Crispy Milk ice cream and we knew exactly how to replicate this taste memory. The secret to this flavor comes from our chocolate waffle cone recipe! We make big batches of freshly griddled chocolate waffle cones. After the chocolate cones are perfectly crispy, we crush them into a powder, and steep them in our ice cream base and create the unmistakable flavor of cocoa crispy milk! This delectable ice cream will be available at all molly moon scoop shops including the Madrona walk-up window.

If you’re looking for a plant-based ice cream with a little zip and a lot of delicious yummy chunks, look no further than our Vegan Coffee & Donut ice cream! We are partnering with Mighty-O Donuts to use their delicious vegan and certified organic vanilla cake donuts for this flavor. We brew big batches of coffee from Olympia Coffee Roasters and add roasted chicory root (an ingredient known best for its appearance in Vietnamese coffee beverages as well as the iconic coffee from Café du Monde in New Orleans) for a deep earthy flavor. The coffee is added to our organic coconut ice cream base and churned until smooth. We break those tasty vanilla cake donuts into pieces and fold them into the rich coffee ice cream base. This delightful flavor will be available at all molly moon’s scoop shops (except for our Madrona walk-up).