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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.

Eat Your Flowers Series

Late spring is a rollercoaster ride of rainy mornings, sunny afternoons and fresh produce at the farmers markets. 

This series’ flavors feature our favorite local spring flowers and fruits that draw us outside no matter the forecast.

Portland Monthly Flavors

Rhubarb Crumble w/ Toasted Anise

Rhubarb Crumble w/ Toasted Anise

Sweet tart rhubarb jam, made with a hint of orange juice and cinnamon, and a homemade anise (think mild and sweet black licorice) crumble layered into classic vanilla ice cream. 

Jasmine Milk Tea & Chocolate

Jasmine Milk Tea & Chocolate

Red Blossom’s Spring Jasmine Maofeng tea (hand-picked early harvest green tea buds that are covered in a blanket of fresh jasmine blossoms) is responsible for this beautiful, delicate ice cream, which we drizzle with almond stracciatella.

Mathilde's Hibiscus & Coconut Sherbet (v)

Mathilde's Hibiscus & Coconut Sherbet (v)

After a successful run at Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a punchy ginger brew. Here, we simply add coconut cream, then churn it into a bright, tropical sherbet.



San Diego Monthly Flavors

Rhubarb Crumble w/ Toasted Anise

Rhubarb Crumble w/ Toasted Anise

Sweet tart rhubarb jam, made with a hint of orange juice and cinnamon, and a homemade anise (think mild and sweet black licorice) crumble layered into classic vanilla ice cream. 

Jasmine Milk Tea & Chocolate

Jasmine Milk Tea & Chocolate

Red Blossom’s Spring Jasmine Maofeng tea (hand-picked early harvest green tea buds that are covered in a blanket of fresh jasmine blossoms) is responsible for this beautiful, delicate ice cream, which we drizzle with almond stracciatella.

Mathilde's Hibiscus & Coconut Sherbet (v)

Mathilde's Hibiscus & Coconut Sherbet (v)

After a successful run at Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a punchy ginger brew. Here, we simply add coconut cream, then churn it into a bright, tropical sherbet.

Los Angeles Monthly Flavors

Rhubarb Crumble w/ Toasted Anise

Rhubarb Crumble w/ Toasted Anise

Sweet tart rhubarb jam, made with a hint of orange juice and cinnamon, and a homemade anise (think mild and sweet black licorice) crumble layered into classic vanilla ice cream. 

Jasmine Milk Tea & Chocolate

Jasmine Milk Tea & Chocolate

Red Blossom’s Spring Jasmine Maofeng tea (hand-picked early harvest green tea buds that are covered in a blanket of fresh jasmine blossoms) is responsible for this beautiful, delicate ice cream, which we drizzle with almond stracciatella.

Mathilde's Hibiscus & Coconut Sherbet (v)

Mathilde's Hibiscus & Coconut Sherbet (v)

After a successful run at Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a punchy ginger brew. Here, we simply add coconut cream, then churn it into a bright, tropical sherbet.

Bay Area Monthly Flavors

Rhubarb Crumble w/ Toasted Anise

Rhubarb Crumble w/ Toasted Anise

Sweet tart rhubarb jam, made with a hint of orange juice and cinnamon, and a homemade anise (think mild and sweet black licorice) crumble layered into classic vanilla ice cream. 

Jasmine Milk Tea & Chocolate

Jasmine Milk Tea & Chocolate

Red Blossom’s Spring Jasmine Maofeng tea (hand-picked early harvest green tea buds that are covered in a blanket of fresh jasmine blossoms) is responsible for this beautiful, delicate ice cream, which we drizzle with almond stracciatella.

Mathilde's Hibiscus & Coconut Sherbet (v)

Mathilde's Hibiscus & Coconut Sherbet (v)

After a successful run at Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a punchy ginger brew. Here, we simply add coconut cream, then churn it into a bright, tropical sherbet.

Seattle Monthly Flavors

Rhubarb Crumble w/ Toasted Anise

Rhubarb Crumble w/ Toasted Anise

Sweet tart rhubarb jam, made with a hint of orange juice and cinnamon, and a homemade anise (think mild and sweet black licorice) crumble layered into classic vanilla ice cream. 

Jasmine Milk Tea & Chocolate

Jasmine Milk Tea & Chocolate

Red Blossom’s Spring Jasmine Maofeng tea (hand-picked early harvest green tea buds that are covered in a blanket of fresh jasmine blossoms) is responsible for this beautiful, delicate ice cream, which we drizzle with almond stracciatella.

Mathilde's Hibiscus & Coconut Sherbet (v)

Mathilde's Hibiscus & Coconut Sherbet (v)

After a successful run at Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a punchy ginger brew. Here, we simply add coconut cream, then churn it into a bright, tropical sherbet.

Anaheim Monthly Flavors

Rhubarb Crumble w/ Toasted Anise

Rhubarb Crumble w/ Toasted Anise

Sweet tart rhubarb jam, made with a hint of orange juice and cinnamon, and a homemade anise (think mild and sweet black licorice) crumble layered into classic vanilla ice cream. 

Jasmine Milk Tea & Chocolate

Jasmine Milk Tea & Chocolate

Red Blossom’s Spring Jasmine Maofeng tea (hand-picked early harvest green tea buds that are covered in a blanket of fresh jasmine blossoms) is responsible for this beautiful, delicate ice cream, which we drizzle with almond stracciatella.

Mathilde's Hibiscus & Coconut Sherbet (v)

Mathilde's Hibiscus & Coconut Sherbet (v)

After a successful run at Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a punchy ginger brew. Here, we simply add coconut cream, then churn it into a bright, tropical sherbet.

Miami Monthly Flavors

Rhubarb Crumble w/ Toasted Anise

Rhubarb Crumble w/ Toasted Anise

Sweet tart rhubarb jam, made with a hint of orange juice and cinnamon, and a homemade anise (think mild and sweet black licorice) crumble layered into classic vanilla ice cream. 

Jasmine Milk Tea & Chocolate

Jasmine Milk Tea & Chocolate

Red Blossom’s Spring Jasmine Maofeng tea (hand-picked early harvest green tea buds that are covered in a blanket of fresh jasmine blossoms) is responsible for this beautiful, delicate ice cream, which we drizzle with almond stracciatella.

Wildflower Honey w/ Ricotta Walnut Lace Cookies

Wildflower Honey w/ Ricotta Walnut Lace Cookies

Invented to tell the story of local beekeepers, this flavor is a ricotta, lemon, and Bee Local Wildflower honey ice cream with crunchy oat & walnut cookies topped with thick ricotta and lemon glaze.

Mathilde's Hibiscus & Coconut Sherbet (v)

Mathilde's Hibiscus & Coconut Sherbet (v)

After a successful run at Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a punchy ginger brew. Here, we simply add coconut cream, then churn it into a bright, tropical sherbet.