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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.

The Chocolatier Series

We can't help but devote an entire month to the new generation of passionate chocolatiers and chocolate makers, the best of the best in each of the cities where we scoop who are transforming the craft into a modern art. We've translated their approaches into remarkably different but always unbelievable ice creams.

Portland Monthly Flavors

Lillie Belle Farms' Marzipan Fig Bon Bon

Lillie Belle Farms' Marzipan Fig Bon Bon

Southern Oregon’s self-proclaimed chocolatier to the rock gods has created a bon bon so delicious that its mere mention invokes a Pavlovian response in us. We deconstructed their spicy, fudgy Ghanaian chocolate into a rich marzipan ganache with clove fig jam and dark rum-spiked freckled ice cream.

Missionary's Meyer Lemon Chocolate Sorbet (v)

Missionary's Meyer Lemon Chocolate Sorbet (v)

Melissa Berry might be the world’s only naturopath who doubles as a vegan chocolatier. This bold dairy-free sorbet doesn’t hold back on the assertiveness of lemon or intensity of dark chocolate—we’d like to think it has some healing properties of its own.

Cloudforest Vanilla w/ Passionfruit & Dark Chocolate

Cloudforest Vanilla w/ Passionfruit & Dark Chocolate

Chocolate maker, culinary innovator, and cacao magician Sebastian Cisneros of Cloudforest truly makes us think about chocolate in ways we never have before. We ribbon dark, silky fudge into a swirl of chocolate and vanilla passionfruit ice creams, made with cacao and vanilla grown in the lush Ecuadorian countryside.

Xocolatl de Davíd's Salsa Macha

Xocolatl de Davíd's Salsa Macha

Driven by classic technique but unfettered by convention, David Briggs has taught us about preserving the integrity of chocolate in ice cream since our early days. A nod to his love of salsa macha, we parceled out the smoky chile paste into chile-laced ice cream, macha oil fudge, and chocolate bark studded with roasted peanuts and sesame seeds.

Woodblock's Tanzanian Tin Roof

Woodblock's Tanzanian Tin Roof

Using only cacao and sugar, Portland’s first bean-to-bar company, Woodblock Chocolate, accentuates the unique characteristics of single-origin beans. In our reimagined tin roof sundae, you’ll find a spiced chocolate ice cream with vanilla and Tanzanian chocolate, rich fudge, and toasted peanut praline.

Los Angeles Monthly Flavors

Twenty-Four Blackbirds' Cardamom Black Pepper & Port Truffle

Twenty-Four Blackbirds' Cardamom Black Pepper & Port Truffle

Twenty-Four Blackbirds founder Mike Orlando lends his natural curiosity and marine biology/chemistry background to bean-to-bar chocolate. A housemade Zinfandel port jelly and freckled chocolate bring out the spiciness in our cardamom black pepper ice cream.

Milla's Chocolate Hazelnut Praline

Milla's Chocolate Hazelnut Praline

Milla’s geometric chocolates are stunning, elegant, and highly technical—easily the most romantic bar of chocolate you’ll ever have—and we love her hazelnut praline most. This hazelnut butter ice cream has bits of crisp chocolate and a swirl of dense Nutella fudge.

Ococoa's Sesame Fig Buttercups

Ococoa's Sesame Fig Buttercups

Inspired by ingredients gleaned from her father’s Middle Eastern grocery store, chocolatier Diana Malouf’s signature is her beautifully layered Fig & Sesame Butter Cup. We sprinkle housemade tahini ganache and bursts of fig jam into a lightly spiced cardamom ice cream.

Compartés' Caramelized Popcorn Milk Chocolate

Compartés' Caramelized Popcorn Milk Chocolate

Jonathan Grahm creates delicious, stunning confections almost too beautiful to eat…almost. This salted sweet cream ice cream with house caramel and crunchy milk chocolate-covered caramel corn is an homage to his most famous haute chocolate bar, “The Drive In.”

Nibble's 85% Peruvian Chocolate Sorbet (v)

Nibble's 85% Peruvian Chocolate Sorbet (v)

Chocolatiers David Mejia and Sandra Bedoya keep their vegan chocolates deliberately pure with only single-origin cacao and organic sugar—so we made an unadulterated vegan sorbet using just Nibble chocolate, coconut cream, and fleur de sel.

San Diego Monthly Flavors

Eclipse's Salted Lavender Toffee

Eclipse's Salted Lavender Toffee

Chocolate bar and restaurant Eclipse incorporates cacao, vanilla, or caramel into every one of its dishes—savory or sweet. This ice cream, modeled after their exquisite 15th Anniversary Bar, features lavender-salted white chocolate and vanilla custard with hunks of their chocolate toffee and candied cocoa nibs.

Nibble's 85% Peruvian Chocolate Sorbet (v)

Nibble's 85% Peruvian Chocolate Sorbet (v)

Chocolatiers David Mejia and Sandra Bedoya keep their vegan chocolates deliberately pure with only single-origin cacao and organic sugar—so we made an unadulterated vegan sorbet using just Nibble chocolate, coconut cream, and fleur de sel.

Milla's Chocolate Hazelnut Praline

Milla's Chocolate Hazelnut Praline

Milla’s geometric chocolates are stunning, elegant, and highly technical—easily the most romantic bar of chocolate you’ll ever have—and we love her hazelnut praline most. This hazelnut butter ice cream has bits of crisp chocolate and a swirl of dense Nutella fudge.

Ococoa's Sesame Fig Buttercups

Ococoa's Sesame Fig Buttercups

Inspired by ingredients gleaned from her father’s middle eastern grocery store, chocolatier Diana Malouf’s signature is her beautifully layered Fig & Sesame Butter Cup. We sprinkle housemade tahini ganache and bursts of fig jam into a lightly spiced cardamom ice cream.

Compartés' Caramelized Popcorn Milk Chocolate

Compartés' Caramelized Popcorn Milk Chocolate

Jonathan Grahm creates delicious, stunning confections almost too beautiful to eat. Almost… This salted sweet cream ice cream with house caramel and crunchy milk-chocolate-covered caramel corn is an homage to his most famous haute chocolate bar, “The Drive In.”

San Francisco Monthly Flavors

Dick Taylor's Figs & Madagascar Chocolate

Dick Taylor's Figs & Madagascar Chocolate

To transform Dick Taylor’s perfectly harmonious black fig bar into ice cream, we combine their deeply roasted Madagascar chocolate and an assertive stracciatella with low-roasted sherried black figs. Note the beautiful line where the roasted cacao ends and the roasted figs begin.  

NeoCocoa's Black Sesame Brittle & Brown Sugar

NeoCocoa's Black Sesame Brittle & Brown Sugar

La Cocina graduate and Good Food Award–winning chocolatier Christine Doerr inspired an ice cream that even the biggest brittle naysayers will love. Hunks of her outrageous Black Sesame Seed Toffee Brittle get ramped up with brown sugar caramel and chocolate freckles, all on a salted chocolate foundation.

Dandelion Chocolate's Salted Honey Almond

Dandelion Chocolate's Salted Honey Almond

We couldn’t sing the praises of this bean-to-bar pioneer any louder. The tasting notes of Dandelion’s 70% Camino Verde, made with beans from a fermentary near Guayaquil in Ecuador, are the inspiration behind this salty almond butter ice cream with Dandelion stracciatella and dark honey caramel.

Feve's Chocolate Cinnamon Toast Crunch

Feve's Chocolate Cinnamon Toast Crunch

Four-time Good Food Award winner Feve crafts chocolates with meticulous detail and sources with abundant generosity. This warm-spiced ice cream with dark chocolate cinnamon fudge and caramelized white chocolate "crunchies" is a tribute to their lauded Cinnamon Toast Crunch truffle.

TCHO's Earl Grey Shortbread & Chocolate Honeycomb

TCHO's Earl Grey Shortbread & Chocolate Honeycomb

TCHO focuses on their ethical sourcing program, the nuances of origin, and the malleable bean-to-bar process. One of their favorite flavor combinations is reborn in this lightly salted chocolate ice cream with an Earl Grey buttery crumble and marmalade and homemade chocolate-coated honeycomb.

Seattle Monthly Flavors

Fran's Almond Gold Bar

Fran's Almond Gold Bar

One of the first and most prominent chocolatiers in the country, Fran Bigelow of Fran’s is kind of a big deal. We turn her handmade chocolate almond candy bars into our version of an ice cream her friends used to make her in the ‘80s. Think salted vanilla ice cream with generous drizzles of caramel and specks of chocolate.

Theo Chocolate's Peanut Butter & Jelly Cup

Theo Chocolate's Peanut Butter & Jelly Cup

As the first organic- and fair-trade-certified chocolate maker in North America, we applaud Theo’s transparency with both customers and farmers. But we might applaud their perfect PB cups even more. We throw them into a chocolate peanut butter ice cream along with raspberry jam for an extra-bright pb&j.

Fresco's Dark Chocolate Oat Milk (v)

Fresco's Dark Chocolate Oat Milk (v)

Former engineer/current chocolate maker Rob Anderson tested all kinds of roasts, conches, and sugar levels to determine the best parameters for the single-origin Dominican Republic Oko Caribe he chose for this flavor. Combining his 100% chocolate with just oat milk, sugar, and salt, we showcase the nuances of this incredibly pure confection in a simple sorbet.

Forte's White Chocolate Lemon Pepper

Forte's White Chocolate Lemon Pepper

Where there’s a chocolate convention, there’s Karen Neugebauer. This master chocolatier is the authority on white chocolate. We couldn’t possibly do this collaboration justice without her signature lemon and black pepper bar, which is strewn about an ice cream of the same flavors.

Intrigue's Coffee Chocolate & Salted Fluff

Intrigue's Coffee Chocolate & Salted Fluff

Intrigue Chocolate is just that—farmer-turned-botanist-turned-brewer-turned-baker Aaron Barthel is now a meticulous, small-batch chocolatier concocting some of the most innovative and obscure chocolates you’ll ever taste. Using chunks of their perfectly balanced coffee chocolate, we created a mocha latte ice cream with dollops of lightly salted marshmallow fluff.

Anaheim Monthly Flavors

Compartés' Caramelized Popcorn Milk Chocolate

Compartés' Caramelized Popcorn Milk Chocolate

Jonathan Grahm creates delicious, stunning confections almost too beautiful to eat...almost. This salted sweet cream ice cream with house caramel and crunchy milk-chocolate-covered caramel corn is an homage to his most famous haute chocolate bar, “The Drive In.”

Nibble's 85% Peruvian Chocolate Sorbet (v)

Nibble's 85% Peruvian Chocolate Sorbet (v)

Chocolatiers David Mejia and Sandra Bedoya keep their vegan chocolates deliberately pure with only single-origin cacao and organic sugar—so we made an unadulterated vegan sorbet using just Nibble chocolate, coconut cream, and fleur de se

Milla's Chocolate Hazelnut Praline

Milla's Chocolate Hazelnut Praline

Milla’s geometric chocolates are stunning, elegant, and highly technical—easily the most romantic bar of chocolate you’ll ever have—and we love her hazelnut praline most. This hazelnut butter ice cream has bits of crisp chocolate and a swirl of dense Nutella fudge.