The Holiday Series

We use Seely Farm’s single-distilled peppermint oil before folding in crushed candy canes from the iconic Hammond’s Candies. So pull off your warm woolen mittens, and wrap your chilled fingers around a piping cold cup of this peppermint cocoa ice cream.

Come holiday season, we like to bake up a huge batch of our favorite molasses cookies to share late at night with friends and family. For this flavor, we use some of those cookies to make a cookie butter, which we layer into our rum royal icing ice cream, then we chop even more cookies and fold them into the mix, making sure there are bits and pieces of gingerbread in every bite.

When the chill of winter nips at your nose, hurry in and cozy up with our take on a classic boozy ‘nog. Oaky vanilla from Teremana’s Reposado shines against rich, silky custard. We splash in amontillado sherry and warm it all up with nutmeg and salt for a toasty finish.

Our most ambitious vegan flavor yet is stuffed full with quintessential holiday cookies, from snickerdoodles and jammy strawberry thumbprints, to deep chocolate almond bark and chewy molasses cookies, all sprinkled throughout a coconut cream that honors the nutty macaroon - even Santa can’t keep his hands off.

We use Seely Farm’s single-distilled peppermint oil before folding in crushed candy canes from the iconic Hammond’s Candies. So pull off your warm woolen mittens, and wrap your chilled fingers around a piping cold cup of this peppermint cocoa ice cream.

Come holiday season, we like to bake up a huge batch of our favorite molasses cookies to share late at night with friends and family. For this flavor, we use some of those cookies to make a cookie butter, which we layer into our rum royal icing ice cream, then we chop even more cookies and fold them into the mix, making sure there are bits and pieces of gingerbread in every bite.

When the chill of winter nips at your nose, hurry in and cozy up with our take on a classic boozy ‘nog. Oaky vanilla from Teremana’s Reposado shines against rich, silky custard. We splash in amontillado sherry and warm it all up with nutmeg and salt for a toasty finish.

Our most ambitious vegan flavor yet is stuffed full with quintessential holiday cookies, from snickerdoodles and jammy strawberry thumbprints, to deep chocolate almond bark and chewy molasses cookies, all sprinkled throughout a coconut cream that honors the nutty macaroon - even Santa can’t keep his hands off.

We use Seely Farm’s single-distilled peppermint oil before folding in crushed candy canes from the iconic Hammond’s Candies. So pull off your warm woolen mittens, and wrap your chilled fingers around a piping cold cup of this peppermint cocoa ice cream.

Come holiday season, we like to bake up a huge batch of our favorite molasses cookies to share late at night with friends and family. For this flavor, we use some of those cookies to make a cookie butter, which we layer into our rum royal icing ice cream, then we chop even more cookies and fold them into the mix, making sure there are bits and pieces of gingerbread in every bite.

When the chill of winter nips at your nose, hurry in and cozy up with our take on a classic boozy ‘nog. Oaky vanilla from Teremana’s Reposado shines against rich, silky custard. We splash in amontillado sherry and warm it all up with nutmeg and salt for a toasty finish.

Our most ambitious vegan flavor yet is stuffed full with quintessential holiday cookies, from snickerdoodles and jammy strawberry thumbprints, to deep chocolate almond bark and chewy molasses cookies, all sprinkled throughout a coconut cream that honors the nutty macaroon - even Santa can’t keep his hands off.

We use Seely Farm’s single-distilled peppermint oil before folding in crushed candy canes from the iconic Hammond’s Candies. So pull off your warm woolen mittens, and wrap your chilled fingers around a piping cold cup of this peppermint cocoa ice cream.

Come holiday season, we like to bake up a huge batch of our favorite molasses cookies to share late at night with friends and family. For this flavor, we use some of those cookies to make a cookie butter, which we layer into our rum royal icing ice cream, then we chop even more cookies and fold them into the mix, making sure there are bits and pieces of gingerbread in every bite.

When the chill of winter nips at your nose, hurry in and cozy up with our take on a classic boozy ‘nog. Oaky vanilla from Teremana’s Reposado shines against rich, silky custard. We splash in amontillado sherry and warm it all up with nutmeg and salt for a toasty finish.

Our most ambitious vegan flavor yet is stuffed full with quintessential holiday cookies, from snickerdoodles and jammy strawberry thumbprints, to deep chocolate almond bark and chewy molasses cookies, all sprinkled throughout a coconut cream that honors the nutty macaroon - even Santa can’t keep his hands off.

We use Seely Farm’s single-distilled peppermint oil before folding in crushed candy canes from the iconic Hammond’s Candies. So pull off your warm woolen mittens, and wrap your chilled fingers around a piping cold cup of this peppermint cocoa ice cream.

Come holiday season, we like to bake up a huge batch of our favorite molasses cookies to share late at night with friends and family. For this flavor, we use some of those cookies to make a cookie butter, which we layer into our rum royal icing ice cream, then we chop even more cookies and fold them into the mix, making sure there are bits and pieces of gingerbread in every bite.

When the chill of winter nips at your nose, hurry in and cozy up with our take on a classic boozy ‘nog. Oaky vanilla from Teremana’s Reposado shines against rich, silky custard. We splash in amontillado sherry and warm it all up with nutmeg and salt for a toasty finish.

Our most ambitious vegan flavor yet is stuffed full with quintessential holiday cookies, from snickerdoodles and jammy strawberry thumbprints, to deep chocolate almond bark and chewy molasses cookies, all sprinkled throughout a coconut cream that honors the nutty macaroon - even Santa can’t keep his hands off.

We use Seely Farm’s single-distilled peppermint oil before folding in crushed candy canes from the iconic Hammond’s Candies. So pull off your warm woolen mittens, and wrap your chilled fingers around a piping cold cup of this peppermint cocoa ice cream.

Come holiday season, we like to bake up a huge batch of our favorite molasses cookies to share late at night with friends and family. For this flavor, we use some of those cookies to make a cookie butter, which we layer into our rum royal icing ice cream, then we chop even more cookies and fold them into the mix, making sure there are bits and pieces of gingerbread in every bite.

When the chill of winter nips at your nose, hurry in and cozy up with our take on a classic boozy ‘nog. Oaky vanilla from Teremana’s Reposado shines against rich, silky custard. We splash in amontillado sherry and warm it all up with nutmeg and salt for a toasty finish.

Our most ambitious vegan flavor yet is stuffed full with quintessential holiday cookies, from snickerdoodles and jammy strawberry thumbprints, to deep chocolate almond bark and chewy molasses cookies, all sprinkled throughout a coconut cream that honors the nutty macaroon - even Santa can’t keep his hands off.

We use Seely Farm’s single-distilled peppermint oil before folding in crushed candy canes from the iconic Hammond’s Candies. So pull off your warm woolen mittens, and wrap your chilled fingers around a piping cold cup of this peppermint cocoa ice cream.

Come holiday season, we like to bake up a huge batch of our favorite molasses cookies to share late at night with friends and family. For this flavor, we use some of those cookies to make a cookie butter, which we layer into our rum royal icing ice cream, then we chop even more cookies and fold them into the mix, making sure there are bits and pieces of gingerbread in every bite.

When the chill of winter nips at your nose, hurry in and cozy up with our take on a classic boozy ‘nog. Oaky vanilla from Teremana’s Reposado shines against rich, silky custard. We splash in amontillado sherry and warm it all up with nutmeg and salt for a toasty finish.

Our most ambitious vegan flavor yet is stuffed full with quintessential holiday cookies, from snickerdoodles and jammy strawberry thumbprints, to deep chocolate almond bark and chewy molasses cookies, all sprinkled throughout a coconut cream that honors the nutty macaroon - even Santa can’t keep his hands off.