collapse

CART

What We're Scooping

We find flavor inspiration everywhere—from chefs & farmers to food movements & social causes—to reflect our communities & explore what ice cream can be.

Cupcakes by Vegandulgence®

New year means new treats. We took everything we love about one of our other favorite treats, cupcakes, and created some of the most mind-blowing, out-of-this-world-yummy ice creams we’ve ever tasted. Oh, and they just happen to be vegan.

Portland Monthly Flavors

Petunia's Rainbow Sprinkled Babycakes (v)

Petunia's Rainbow Sprinkled Babycakes (v)

We tapped Petunia's Pies & Pastries, the Portland-based all-vegan bakery, for their affectionately named “babycakes” (the birthday cupcakes we just can’t get enough of) before turning them through classic vanilla oat ice cream, studded with colorful sprinkles. Add in a deep red strawberry jam, and you’ve got a rainbow-confettied-birthday-cake-extravaganza.

Carrot Cake w/ Cream Cheese Frosting (v)

Carrot Cake w/ Cream Cheese Frosting (v)

Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, we bake finely shredded carrots and walnuts into an incredibly moist spice cake, smothered with thick, tangy cream cheese frosting (the star of any good carrot cake), and tuck it into a brightly orange, carrot juice ice cream.

Coconut Cream Pie Cupcake w/ Lemon Curd (v)

Coconut Cream Pie Cupcake w/ Lemon Curd (v)

Coconut cream pie gone rogue: Hunks of toasted coconut cupcakes layered into a coconut ice cream with dollops of bright lemon curd.

Renewal Mill's Chocolate Salted Caramel Cupcake (v)

Renewal Mill's Chocolate Salted Caramel Cupcake (v)

Renewal Mill crafts upcycled superfood flours and baking mixes. Their dark chocolate mix features okara flour, made from soybean pulp generated during soymilk production, and creates the most decadently fudgy cupcakes. Generous swaths of salted caramel frosting top the cupcakes, before being crumbled into fleur de sel-spiked oat ice cream.

Chocolate Hazelnut Cupcake (v)

Chocolate Hazelnut Cupcake (v)

Oregon produces about 99% of the nation’s hazelnuts, so we knew we had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, hazelnuts from Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, we stuff them into a rich, chocolatey ice cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.

San Diego Monthly Flavors

Petunia's Rainbow Sprinkled Babycakes (v)

Petunia's Rainbow Sprinkled Babycakes (v)

We tapped Petunia's Pies & Pastries, the Portland-based all-vegan bakery, for their affectionately named “babycakes” (the birthday cupcakes we just can’t get enough of) before turning them through classic vanilla oat ice cream, studded with colorful sprinkles. Add in a deep red strawberry jam, and you’ve got a rainbow-confettied-birthday-cake-extravaganza.

Carrot Cake w/ Cream Cheese Frosting (v)

Carrot Cake w/ Cream Cheese Frosting (v)

Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, we bake finely shredded carrots and walnuts into an incredibly moist spice cake, smothered with thick, tangy cream cheese frosting (the star of any good carrot cake), and tuck it into a brightly orange, carrot juice ice cream.

Coconut Cream Pie Cupcake w/ Lemon Curd (v)

Coconut Cream Pie Cupcake w/ Lemon Curd (v)

Coconut cream pie gone rogue: Hunks of toasted coconut cupcakes layered into a coconut ice cream with dollops of bright lemon curd.

Renewal Mill's Chocolate Salted Caramel Cupcake (v)

Renewal Mill's Chocolate Salted Caramel Cupcake (v)

Renewal Mill crafts upcycled superfood flours and baking mixes. Their dark chocolate mix features okara flour, made from soybean pulp generated during soymilk production, and creates the most decadently fudgy cupcakes. Generous swaths of salted caramel frosting top the cupcakes, before being crumbled into fleur de sel-spiked oat ice cream.

Chocolate Hazelnut Cupcake (v)

Chocolate Hazelnut Cupcake (v)

Oregon produces about 99% of the nation’s hazelnuts, so we knew we had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, hazelnuts from Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, we stuff them into a rich, chocolatey ice cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.

Los Angeles Monthly Flavors

Petunia's Rainbow Sprinkled Babycakes (v)

Petunia's Rainbow Sprinkled Babycakes (v)

We tapped Petunia's Pies & Pastries, the Portland-based all-vegan bakery, for their affectionately named “babycakes” (the birthday cupcakes we just can’t get enough of) before turning them through classic vanilla oat ice cream, studded with colorful sprinkles. Add in a deep red strawberry jam, and you’ve got a rainbow-confettied-birthday-cake-extravaganza.

Carrot Cake w/ Cream Cheese Frosting (v)

Carrot Cake w/ Cream Cheese Frosting (v)

Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, we bake finely shredded carrots and walnuts into an incredibly moist spice cake, smothered with thick, tangy cream cheese frosting (the star of any good carrot cake), and tuck it into a brightly orange, carrot juice ice cream.

Coconut Cream Pie Cupcake w/ Lemon Curd (v)

Coconut Cream Pie Cupcake w/ Lemon Curd (v)

Coconut cream pie gone rogue: Hunks of toasted coconut cupcakes layered into a coconut ice cream with dollops of bright lemon curd.

Renewal Mill's Chocolate Salted Caramel Cupcake (v)

Renewal Mill's Chocolate Salted Caramel Cupcake (v)

Renewal Mill crafts upcycled superfood flours and baking mixes. Their dark chocolate mix features okara flour, made from soybean pulp generated during soymilk production, and creates the most decadently fudgy cupcakes. Generous swaths of salted caramel frosting top the cupcakes, before being crumbled into fleur de sel-spiked oat ice cream.

Chocolate Hazelnut Cupcake (v)

Chocolate Hazelnut Cupcake (v)

Oregon produces about 99% of the nation’s hazelnuts, so we knew we had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, hazelnuts from Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, we stuff them into a rich, chocolatey ice cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.

Bay Area Monthly Flavors

Petunia's Rainbow Sprinkled Babycakes (v)

Petunia's Rainbow Sprinkled Babycakes (v)

We tapped Petunia's Pies & Pastries, the Portland-based all-vegan bakery, for their affectionately named “babycakes” (the birthday cupcakes we just can’t get enough of) before turning them through classic vanilla oat ice cream, studded with colorful sprinkles. Add in a deep red strawberry jam, and you’ve got a rainbow-confettied-birthday-cake-extravaganza.

Carrot Cake w/ Cream Cheese Frosting (v)

Carrot Cake w/ Cream Cheese Frosting (v)

Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, we bake finely shredded carrots and walnuts into an incredibly moist spice cake, smothered with thick, tangy cream cheese frosting (the star of any good carrot cake), and tuck it into a brightly orange, carrot juice ice cream.

Coconut Cream Pie Cupcake w/ Lemon Curd (v)

Coconut Cream Pie Cupcake w/ Lemon Curd (v)

Coconut cream pie gone rogue: Hunks of toasted coconut cupcakes layered into a coconut ice cream with dollops of bright lemon curd.

Renewal Mill's Chocolate Salted Caramel Cupcake (v)

Renewal Mill's Chocolate Salted Caramel Cupcake (v)

Renewal Mill crafts upcycled superfood flours and baking mixes. Their dark chocolate mix features okara flour, made from soybean pulp generated during soymilk production, and creates the most decadently fudgy cupcakes. Generous swaths of salted caramel frosting top the cupcakes, before being crumbled into fleur de sel-spiked oat ice cream.

Chocolate Hazelnut Cupcake (v)

Chocolate Hazelnut Cupcake (v)

Oregon produces about 99% of the nation’s hazelnuts, so we knew we had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, hazelnuts from Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, we stuff them into a rich, chocolatey ice cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.

Seattle Monthly Flavors

Petunia's Rainbow Sprinkled Babycakes (v)

Petunia's Rainbow Sprinkled Babycakes (v)

We tapped Petunia's Pies & Pastries, the Portland-based all-vegan bakery, for their affectionately named “babycakes” (the birthday cupcakes we just can’t get enough of) before turning them through classic vanilla oat ice cream, studded with colorful sprinkles. Add in a deep red strawberry jam, and you’ve got a rainbow-confettied-birthday-cake-extravaganza.

Carrot Cake w/ Cream Cheese Frosting (v)

Carrot Cake w/ Cream Cheese Frosting (v)

Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, we bake finely shredded carrots and walnuts into an incredibly moist spice cake, smothered with thick, tangy cream cheese frosting (the star of any good carrot cake), and tuck it into a brightly orange, carrot juice ice cream.

Coconut Cream Pie Cupcake w/ Lemon Curd (v)

Coconut Cream Pie Cupcake w/ Lemon Curd (v)

Coconut cream pie gone rogue: Hunks of toasted coconut cupcakes layered into a coconut ice cream with dollops of bright lemon curd.

Renewal Mill's Chocolate Salted Caramel Cupcake (v)

Renewal Mill's Chocolate Salted Caramel Cupcake (v)

Renewal Mill crafts upcycled superfood flours and baking mixes. Their dark chocolate mix features okara flour, made from soybean pulp generated during soymilk production, and creates the most decadently fudgy cupcakes. Generous swaths of salted caramel frosting top the cupcakes, before being crumbled into fleur de sel-spiked oat ice cream.

Chocolate Hazelnut Cupcake (v)

Chocolate Hazelnut Cupcake (v)

Oregon produces about 99% of the nation’s hazelnuts, so we knew we had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, hazelnuts from Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, we stuff them into a rich, chocolatey ice cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.

Anaheim Monthly Flavors

Petunia's Rainbow Sprinkled Babycakes (v)

Petunia's Rainbow Sprinkled Babycakes (v)

We tapped Petunia's Pies & Pastries, the Portland-based all-vegan bakery, for their affectionately named “babycakes” (the birthday cupcakes we just can’t get enough of) before turning them through classic vanilla oat ice cream, studded with colorful sprinkles. Add in a deep red strawberry jam, and you’ve got a rainbow-confettied-birthday-cake-extravaganza.

Carrot Cake w/ Cream Cheese Frosting (v)

Carrot Cake w/ Cream Cheese Frosting (v)

Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, we bake finely shredded carrots and walnuts into an incredibly moist spice cake, smothered with thick, tangy cream cheese frosting (the star of any good carrot cake), and tuck it into a brightly orange, carrot juice ice cream.

Coconut Cream Pie Cupcake w/ Lemon Curd (v)

Coconut Cream Pie Cupcake w/ Lemon Curd (v)

Coconut cream pie gone rogue: Hunks of toasted coconut cupcakes layered into a coconut ice cream with dollops of bright lemon curd.

Renewal Mill's Chocolate Salted Caramel Cupcake (v)

Renewal Mill's Chocolate Salted Caramel Cupcake (v)

Renewal Mill crafts upcycled superfood flours and baking mixes. Their dark chocolate mix features okara flour, made from soybean pulp generated during soymilk production, and creates the most decadently fudgy cupcakes. Generous swaths of salted caramel frosting top the cupcakes, before being crumbled into fleur de sel-spiked oat ice cream.

Chocolate Hazelnut Cupcake (v)

Chocolate Hazelnut Cupcake (v)

Oregon produces about 99% of the nation’s hazelnuts, so we knew we had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, hazelnuts from Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, we stuff them into a rich, chocolatey ice cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.

Miami Monthly Flavors

Petunia's Rainbow Sprinkled Babycakes (v)

Petunia's Rainbow Sprinkled Babycakes (v)

We tapped Petunia's Pies & Pastries, the Portland-based all-vegan bakery, for their affectionately named “babycakes” (the birthday cupcakes we just can’t get enough of) before turning them through classic vanilla oat ice cream, studded with colorful sprinkles. Add in a deep red strawberry jam, and you’ve got a rainbow-confettied-birthday-cake-extravaganza.

Carrot Cake w/ Cream Cheese Frosting (v)

Carrot Cake w/ Cream Cheese Frosting (v)

Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, we bake finely shredded carrots and walnuts into an incredibly moist spice cake, smothered with thick, tangy cream cheese frosting (the star of any good carrot cake), and tuck it into a brightly orange, carrot juice ice cream.

Coconut Cream Pie Cupcake w/ Lemon Curd (v)

Coconut Cream Pie Cupcake w/ Lemon Curd (v)

Coconut cream pie gone rogue: Hunks of toasted coconut cupcakes layered into a coconut ice cream with dollops of bright lemon curd.

Renewal Mill's Chocolate Salted Caramel Cupcake (v)

Renewal Mill's Chocolate Salted Caramel Cupcake (v)

Renewal Mill crafts upcycled superfood flours and baking mixes. Their dark chocolate mix features okara flour, made from soybean pulp generated during soymilk production, and creates the most decadently fudgy cupcakes. Generous swaths of salted caramel frosting top the cupcakes, before being crumbled into fleur de sel-spiked oat ice cream.

Chocolate Hazelnut Cupcake (v)

Chocolate Hazelnut Cupcake (v)

Oregon produces about 99% of the nation’s hazelnuts, so we knew we had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, hazelnuts from Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, we stuff them into a rich, chocolatey ice cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.