Wild-Foraged Berry Slab Pie

Wild berry pie filling and bits of double-baked pie crust folded into salted vanilla ice cream.

Rhubarb Crumble with Toasted Anise

Rhubarb jam streaked through vanilla ice cream and topped with a toasted anise crumble.

Coconut Cherry Pie with Almond Crust (v)

Sour cherry pie filling and shortbread almond crust folded into lush coconut cream

Wildflower Honey and Lemon Chess Pie

Pops of lemon chess pie folded into creamy cultured frozen yogurt, sweetened with wildflower honey and finished with a drizzle of housemade lemon curd.

Gruyère and Tomato Custard Tart

A savory gruyère cheese & tomato jam baked into a buttery, flaky pie crust, diced into bite-sized morsels and tossed into a salt & pepper custard ice cream.

Salted, Malted, Chocolate Chip Cookie Dough

House-made cookie dough with thick malted fudge in a salted ice cream.

Chocolate Gooey Brownie

Fudgy chocolate-y brownie batter in intensely rich chocolate ice cream. 

Freckled Mint Chocolate Chip (v)

Coconut and pure Oregon mint oil make magic for a delicate, floral ice cream freckled with organic dark chocolate.

Double Fold Vanilla

It's called "double fold" for a reason: we use twice as many vanilla beans to pack an incredible punch.

Sea Salt with Caramel Ribbons

Guatemalan fleur de sel spiked ice cream with extra dark salted caramel ribbons.

Honey Lavender

We steep pounds of lavender petals in local honey, bringing out more complex, herbaceous flavors.

Arbequina Olive Oil

Oregon Extra-Virgin Olive Oil is folded into our ice cream to create a rich, buttery texture.

Cinnamon Snickerdoodle

House-baked chewy snickerdoodle cookies in an intensely spiced, warm cinnamon ice cream. 

Strawberry Honey Balsamic with Black Pepper

Strawberry ice cream spiked with honey balsamic and spicy cubeb pepper and ribbons of strawberry jam. 

Pear and Blue Cheese

Candied Oregon Bartlett pears folded in cave-aged crumbles of Rogue Creamery blue cheese. 

Coffee and Love Nuts

Smooth, caramel-y coffee ice cream studded with pecans caramelized in Tahitian vanilla, sprinkled with sea salt, then coated in 14 layers of chocolate. 

Peanut Butter Brittle Caramel Fudge (v)

Creamy coconut vanilla cream drizzled with a caramel fudge swirl and shards of peanut butter brittle. 

Strawberry and Coconut Water Sherbet (v)

Refreshing vegan sherbet featuring fresh strawberries and tropical notes of coconut. 

The Carrot Cake

The ice cream-ified version of the classic dessert, inspired by our pastry chef’s own family recipe. Topped with pecan oatmeal streusel for a nostalgic yet entirely new celebratory cake.

The Cake

Inspired by our best-selling Birthday Cake & Blackberries, this ice cream cake makes life batter, one confetti cake memory at a time.