The Flavor Vault Series

In 2012 we foraged the most beautiful huckleberries, blackberries, and Saskatoon berries from Mt. Baker in Washington, initially transforming the wild finds into berry sherbet. But then we envisioned a greater destiny: classic berry pie. We simmer the berries into an ooey-gooey filling, then chuck them into salted vanilla ice cream alongside golden pie crust, Jackson Pollock-style.

Eschewing convention from the start, this was one of the first flavors Tyler ever created. Debuted at Nicky USA’s “meatiest celebration in the Northwest”, this alluring pairing of velvety, rich bone marrow ice cream with bourbon cherries, married by smoky tea, helped us determine the best way to emulsify fats.

For our most yummy collaboration to date, our friends at Seattle’s beloved Cupcake Royale shared their phenomenal Salted Caramel Cupcake recipe in exchange for the skinny on making ice cream. Hunks of chocolate cake slathered with salted caramel frosting and cake crumbs soak up the fleur de sel-spiked cream for a flavor that’s reminiscent of ice cream cakes from birthday parties past.

Our first-ever vegan flavor, developed with chef Gregory Gourdet, is early living proof that dairy-free doesn’t have to be unsophisticated. The cashew butter and coconut cream ice cream with Thai chile-spiked brittle, candied pineapple, and herbaceous pandan cilantro caramel is sure to provoke your tastebuds.

In 2012 we foraged the most beautiful huckleberries, blackberries, and Saskatoon berries from Mt. Baker in Washington, initially transforming the wild finds into berry sherbet. But then we envisioned a greater destiny: classic berry pie. We simmer the berries into an ooey-gooey filling, then chuck them into salted vanilla ice cream alongside golden pie crust, Jackson Pollock-style.

Eschewing convention from the start, this was one of the first flavors Tyler ever created. Debuted at Nicky USA’s “meatiest celebration in the Northwest”, this alluring pairing of velvety, rich bone marrow ice cream with bourbon cherries, married by smoky tea, helped us determine the best way to emulsify fats.

For our most yummy collaboration to date, our friends at Seattle’s beloved Cupcake Royale shared their phenomenal Salted Caramel Cupcake recipe in exchange for the skinny on making ice cream. Hunks of chocolate cake slathered with salted caramel frosting and cake crumbs soak up the fleur de sel-spiked cream for a flavor that’s reminiscent of ice cream cakes from birthday parties past.

Our first-ever vegan flavor, developed with chef Gregory Gourdet, is early living proof that dairy-free doesn’t have to be unsophisticated. The cashew butter and coconut cream ice cream with Thai chile-spiked brittle, candied pineapple, and herbaceous pandan cilantro caramel is sure to provoke your tastebuds.

In 2012 we foraged the most beautiful huckleberries, blackberries, and Saskatoon berries from Mt. Baker in Washington, initially transforming the wild finds into berry sherbet. But then we envisioned a greater destiny: classic berry pie. We simmer the berries into an ooey-gooey filling, then chuck them into salted vanilla ice cream alongside golden pie crust, Jackson Pollock-style.

Eschewing convention from the start, this was one of the first flavors Tyler ever created. Debuted at Nicky USA’s “meatiest celebration in the Northwest”, this alluring pairing of velvety, rich bone marrow ice cream with bourbon cherries, married by smoky tea, helped us determine the best way to emulsify fats.

For our most yummy collaboration to date, our friends at Seattle’s beloved Cupcake Royale shared their phenomenal Salted Caramel Cupcake recipe in exchange for the skinny on making ice cream. Hunks of chocolate cake slathered with salted caramel frosting and cake crumbs soak up the fleur de sel-spiked cream for a flavor that’s reminiscent of ice cream cakes from birthday parties past.

Our first-ever vegan flavor, developed with chef Gregory Gourdet, is early living proof that dairy-free doesn’t have to be unsophisticated. The cashew butter and coconut cream ice cream with Thai chile-spiked brittle, candied pineapple, and herbaceous pandan cilantro caramel is sure to provoke your tastebuds.

In 2012 we foraged the most beautiful huckleberries, blackberries, and Saskatoon berries from Mt. Baker in Washington, initially transforming the wild finds into berry sherbet. But then we envisioned a greater destiny: classic berry pie. We simmer the berries into an ooey-gooey filling, then chuck them into salted vanilla ice cream alongside golden pie crust, Jackson Pollock-style.

Eschewing convention from the start, this was one of the first flavors Tyler ever created. Debuted at Nicky USA’s “meatiest celebration in the Northwest”, this alluring pairing of velvety, rich bone marrow ice cream with bourbon cherries, married by smoky tea, helped us determine the best way to emulsify fats.

For our most yummy collaboration to date, our friends at Seattle’s beloved Cupcake Royale shared their phenomenal Salted Caramel Cupcake recipe in exchange for the skinny on making ice cream. Hunks of chocolate cake slathered with salted caramel frosting and cake crumbs soak up the fleur de sel-spiked cream for a flavor that’s reminiscent of ice cream cakes from birthday parties past.

Our first-ever vegan flavor, developed with chef Gregory Gourdet, is early living proof that dairy-free doesn’t have to be unsophisticated. The cashew butter and coconut cream ice cream with Thai chile-spiked brittle, candied pineapple, and herbaceous pandan cilantro caramel is sure to provoke your tastebuds.

In 2012 we foraged the most beautiful huckleberries, blackberries, and Saskatoon berries from Mt. Baker in Washington, initially transforming the wild finds into berry sherbet. But then we envisioned a greater destiny: classic berry pie. We simmer the berries into an ooey-gooey filling, then chuck them into salted vanilla ice cream alongside golden pie crust, Jackson Pollock-style.

Eschewing convention from the start, this was one of the first flavors Tyler ever created. Debuted at Nicky USA’s “meatiest celebration in the Northwest”, this alluring pairing of velvety, rich bone marrow ice cream with bourbon cherries, married by smoky tea, helped us determine the best way to emulsify fats.

For our most yummy collaboration to date, our friends at Seattle’s beloved Cupcake Royale shared their phenomenal Salted Caramel Cupcake recipe in exchange for the skinny on making ice cream. Hunks of chocolate cake slathered with salted caramel frosting and cake crumbs soak up the fleur de sel-spiked cream for a flavor that’s reminiscent of ice cream cakes from birthday parties past.

Our first-ever vegan flavor, developed with chef Gregory Gourdet, is early living proof that dairy-free doesn’t have to be unsophisticated. The cashew butter and coconut cream ice cream with Thai chile-spiked brittle, candied pineapple, and herbaceous pandan cilantro caramel is sure to provoke your tastebuds.

In 2012 we foraged the most beautiful huckleberries, blackberries, and Saskatoon berries from Mt. Baker in Washington, initially transforming the wild finds into berry sherbet. But then we envisioned a greater destiny: classic berry pie. We simmer the berries into an ooey-gooey filling, then chuck them into salted vanilla ice cream alongside golden pie crust, Jackson Pollock-style.

For our most yummy collaboration to date, our friends at Seattle’s beloved Cupcake Royale shared their phenomenal Salted Caramel Cupcake recipe in exchange for the skinny on making ice cream. Hunks of chocolate cake slathered with salted caramel frosting and cake crumbs soak up the fleur de sel-spiked cream for a flavor that’s reminiscent of ice cream cakes from birthday parties past.