new spring seasonal: vegan blueberry pie!

Last summer we preserved Washington blueberries picked at the height of ripeness by turning them into a dark violet colored jam. Now we’re bringing you this taste of summer and swirling that homemade jam into our coconut ice cream base with the added sprinkle of our toasty freshly baked gluten-free pie crust to create this irresistible vegan blueberry pie ice cream.

now scooping at all shops including the Madrona walk-up window!