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What We're Scooping

We debut new flavors every month, finding inspiration everywhere - from chefs & farmers to food movements & social causes - to reflect our communities & explore what ice cream can be.

Vegandulgence® Series

Gone are the days when vegan implies a sacrifice. Every January we proclaim the virtues of nature by developing incredibly indulgent, creamy, extravagant ice creams that are totally dairy-free. That’s what Vegandulgence® means to us: 100% plant-based, 100% decadent. This isn’t just dairy-free ice cream—this is something you’ve never experienced before.

Portland Monthly Flavors

Lemon Cheesecake Crumble (v)

Lemon Cheesecake Crumble (v)

We blend the loveliest cheeze around with coconut yogurt and lemon zest for a tart cheesecake swirl, then layer it into salted vanilla coconut ice cream. An almond crumble reminiscent of graham cracker crust.

Banana & Peanut Butter Tofu Pudding (v)

Banana & Peanut Butter Tofu Pudding (v)

A study of the amazing silkiness of tofu. Our kitchens blend the traditional type with peanut butter for a dense, addictive pudding, which we pipe throughout a creamy banana gelato made velvety by soy milk.

Sunflower Butter Cups (v)

Sunflower Butter Cups (v)

When roasted and broken down, sunflower seeds make for an earthy butter that lend depth to coconut cream. We fold in shards of organic chocolate stracciatella and marionberry jam for a deconstructed butter cup.

Toasted Oat Milk & Cookies (v)

Toasted Oat Milk & Cookies (v)

Slightly nutty, starchy oats continue to delight our kitchen with their creamy, toothsome texture. We dunk gluten-free chocolate chip cookies and ganache into ice cream for the ultimate oat milk & cookies experience.

Rocky Road w/ Aquafaba Marshmallows (v)

Rocky Road w/ Aquafaba Marshmallows (v)

We set out to make glossy, pillowy marshmallows with aquafaba, bean cooking liquid, which beautifully mimics the structure of egg whites when whipped, then candied sunflower seeds for that anticipated rockiness.

Los Angeles Monthly Flavors

Lemon Cheesecake Crumble (v)

Lemon Cheesecake Crumble (v)

We blend the loveliest cheeze around with coconut yogurt and lemon zest for a tart cheesecake swirl, then layer it into salted vanilla coconut ice cream. An almond crumble reminiscent of graham cracker crust.

Banana Peanut Butter & Tofu Pudding

Banana Peanut Butter & Tofu Pudding

A study of the amazing silkiness of tofu. Our kitchens blend the traditional type with peanut butter for a dense, addictive pudding, which we pipe throughout a creamy banana gelato made velvety by soy milk.

Sunflower Butter Cups (v)

Sunflower Butter Cups (v)

When roasted and broken down, sunflower seeds make for an earthy butter that lend depth to coconut cream. We fold in shards of organic chocolate stracciatella and marionberry jam for a deconstructed butter cup.

Toasted Oat Milk & Cookies (v)

Toasted Oat Milk & Cookies (v)

Slightly nutty, starchy oats continue to delight our kitchen with their creamy, toothsome texture. We dunk gluten-free chocolate chip cookies and ganache into ice cream for the ultimate oat milk & cookies experience.

Rocky Road w/ Aquafaba Marshmallows (v)

Rocky Road w/ Aquafaba Marshmallows (v)

We set out to make glossy, pillowy marshmallows with aquafaba, bean cooking liquid, which beautifully mimics the structure of egg whites when whipped, then candied sunflower seeds for that anticipated rockiness.

San Diego Monthly Flavors

Lemon Cheesecake Crumble (v)

Lemon Cheesecake Crumble (v)

We blend the loveliest cheeze around with coconut yogurt and lemon zest for a tart cheesecake swirl, then layer it into salted vanilla coconut ice cream. An almond crumble reminiscent of graham cracker crust.

Banana Peanut Butter & Tofu Pudding

Banana Peanut Butter & Tofu Pudding

A study of the amazing silkiness of tofu. Our kitchens blend the traditional type with peanut butter for a dense, addictive pudding, which we pipe throughout a creamy banana gelato made velvety by soy milk.

Sunflower Butter Cups (v)

Sunflower Butter Cups (v)

When roasted and broken down, sunflower seeds make for an earthy butter that lend depth to coconut cream. We fold in shards of organic chocolate stracciatella and marionberry jam for a deconstructed butter cup.

Toasted Oat Milk & Cookies

Toasted Oat Milk & Cookies

Slightly nutty, starchy oats continue to delight our kitchen with their creamy, toothsome texture. We dunk gluten-free chocolate chip cookies and ganache into ice cream for the ultimate oat milk & cookies experience.

Rocky Road w/ Aquafaba Marshmallows

Rocky Road w/ Aquafaba Marshmallows

We set out to make glossy, pillowy marshmallows with aquafaba, bean cooking liquid, which beautifully mimics the structure of egg whites when whipped, then candied sunflower seeds for that anticipated rockiness.

San Francisco Monthly Flavors

Lemon Cheesecake Crumble (v)

Lemon Cheesecake Crumble (v)

We blend the loveliest cheeze around with coconut yogurt and lemon zest for a tart cheesecake swirl, then layer it into salted vanilla coconut ice cream. An almond crumble reminiscent of graham cracker crust.

Banana Peanut Butter & Tofu Pudding

Banana Peanut Butter & Tofu Pudding

A study of the amazing silkiness of tofu. Our kitchens blend the traditional type with peanut butter for a dense, addictive pudding, which we pipe throughout a creamy banana gelato made velvety by soy milk.

Sunflower Butter Cups (v)

Sunflower Butter Cups (v)

When roasted and broken down, sunflower seeds make for an earthy butter that lend depth to coconut cream. We fold in shards of organic chocolate stracciatella and marionberry jam for a deconstructed butter cup.

Toasted Oat Milk & Cookies (v)

Toasted Oat Milk & Cookies (v)

Slightly nutty, starchy oats continue to delight our kitchen with their creamy, toothsome texture. We dunk gluten-free chocolate chip cookies and ganache into ice cream for the ultimate oat milk & cookies experience.

Rocky Road w/ Aquafaba Marshmallows (v)

Rocky Road w/ Aquafaba Marshmallows (v)

We set out to make glossy, pillowy marshmallows with aquafaba, bean cooking liquid, which beautifully mimics the structure of egg whites when whipped, then candied sunflower seeds for that anticipated rockiness.

Seattle Monthly Flavors

Lemon Cheesecake Crumble (v)

Lemon Cheesecake Crumble (v)

We blend the loveliest cheeze around with coconut yogurt and lemon zest for a tart cheesecake swirl, then layer it into salted vanilla coconut ice cream. An almond crumble reminiscent of graham cracker crust.

Banana Peanut Butter & Tofu Pudding

Banana Peanut Butter & Tofu Pudding

A study of the amazing silkiness of tofu. Our kitchens blend the traditional type with peanut butter for a dense, addictive pudding, which we pipe throughout a creamy banana gelato made velvety by soy milk.

Sunflower Butter Cups (v)

Sunflower Butter Cups (v)

When roasted and broken down, sunflower seeds make for an earthy butter that lend depth to coconut cream. We fold in shards of organic chocolate stracciatella and marionberry jam for a deconstructed butter cup.

Toasted Oat Milk & Cookies (v)

Toasted Oat Milk & Cookies (v)

Slightly nutty, starchy oats continue to delight our kitchen with their creamy, toothsome texture. We dunk gluten-free chocolate chip cookies and ganache into ice cream for the ultimate oat milk & cookies experience.

Rocky Road w/ Aquafaba Marshmallows (v)

Rocky Road w/ Aquafaba Marshmallows (v)

We set out to make glossy, pillowy marshmallows with aquafaba, bean cooking liquid, which beautifully mimics the structure of egg whites when whipped, then candied sunflower seeds for that anticipated rockiness.

Anaheim Monthly Flavors

Lemon Cheesecake Crumble (v)

Lemon Cheesecake Crumble (v)

We blend the loveliest cheeze around with coconut yogurt and lemon zest for a tart cheesecake swirl, then layer it into salted vanilla coconut ice cream. An almond crumble reminiscent of graham cracker crust.

Sunflower Butter Cups (v)

Sunflower Butter Cups (v)

When roasted and broken down, sunflower seeds make for an earthy butter that lend depth to coconut cream. We fold in shards of organic chocolate stracciatella and marionberry jam for a deconstructed butter cup.

Toasted Oat Milk & Cookies (v)

Toasted Oat Milk & Cookies (v)

Slightly nutty, starchy oats continue to delight our kitchen with their creamy, toothsome texture. We dunk gluten-free chocolate chip cookies and ganache into ice cream for the ultimate oat milk & cookies experience.