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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.

The Holiday Series

Our senses are alight come the holiday season. This wondrous time of year when sweets arrive in droves, cards cram your mailbox, and calendars house hidden chocolates. Smudge a peephole to look inside our kitchen window—made foggy by the chill outside—and you’ll glimpse us harnessing the magic with five festive flavors embracing warmth and spice. Put on your coziest holiday sweater, cue the lights & songs, & indulge in our most satiating display of 2021.

Portland Monthly Flavors

Almond Brittle w/ Salted Ganache

Almond Brittle w/ Salted Ganache

Grandma Malek is known for a lot of things, but perhaps most of all for her almond brittle. Almonds stud our hand-burned brittle—the twists and turns of its craggy surface a welcome invitation for its salted chocolate coat. Then, we make our own chocolate ganache, a creamy truffle-like concoction softened by sugar and cream, infuse it with salt and stuff it into the ice cream with shards of the brittle.

Peppermint Cocoa

Peppermint Cocoa

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.

Gingerbread Cookie Dough

Gingerbread Cookie Dough

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.

Dwanta's Teremana Spiked Eggnog

Dwanta's Teremana Spiked Eggnog

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.

The Great Cookie Swap (v)

The Great Cookie Swap (v)

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.

San Diego Monthly Flavors

Almond Brittle w/ Salted Ganache

Almond Brittle w/ Salted Ganache

Grandma Malek is known for a lot of things, but perhaps most of all for her almond brittle. Almonds stud our hand-burned brittle—the twists and turns of its craggy surface a welcome invitation for its salted chocolate coat. Then, we make our own chocolate ganache, a creamy truffle-like concoction, infuse it with salt and stuff it into the ice cream with shards of the brittle.

Peppermint Cocoa

Peppermint Cocoa

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.

Gingerbread Cookie Dough

Gingerbread Cookie Dough

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.

Dwanta's Teremana Spiked Eggnog

Dwanta's Teremana Spiked Eggnog

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.

The Great Cookie Swap (v)

The Great Cookie Swap (v)

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.

Los Angeles Monthly Flavors

Almond Brittle w/ Salted Ganache

Almond Brittle w/ Salted Ganache

Grandma Malek is known for a lot of things, but perhaps most of all for her almond brittle. Almonds stud our hand-burned brittle—the twists and turns of its craggy surface a welcome invitation for its salted chocolate coat. Then, we make our own chocolate ganache, a creamy truffle-like concoction, infuse it with salt and stuff it into the ice cream with shards of the brittle.

Peppermint Cocoa

Peppermint Cocoa

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.

Gingerbread Cookie Dough

Gingerbread Cookie Dough

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.

Dwanta's Teremana Spiked Eggnog

Dwanta's Teremana Spiked Eggnog

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.

The Great Cookie Swap (v)

The Great Cookie Swap (v)

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.

Bay Area Monthly Flavors

Almond Brittle w/ Salted Ganache

Almond Brittle w/ Salted Ganache

Grandma Malek is known for a lot of things, but perhaps most of all for her almond brittle. Almonds stud our hand-burned brittle—the twists and turns of its craggy surface a welcome invitation for its salted chocolate coat. Then, we make our own chocolate ganache, a creamy truffle-like concoction, infuse it with salt and stuff it into the ice cream with shards of the brittle.

Peppermint Cocoa

Peppermint Cocoa

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.

Gingerbread Cookie Dough

Gingerbread Cookie Dough

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.

Dwanta's Teremana Spiked Eggnog

Dwanta's Teremana Spiked Eggnog

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.

The Great Cookie Swap (v)

The Great Cookie Swap (v)

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.

Seattle Monthly Flavors

Almond Brittle w/ Salted Ganache

Almond Brittle w/ Salted Ganache

Grandma Malek is known for a lot of things, but perhaps most of all for her almond brittle. Almonds stud our hand-burned brittle—the twists and turns of its craggy surface a welcome invitation for its salted chocolate coat. Then, we make our own chocolate ganache, a creamy truffle-like concoction softened by sugar and cream, infuse it with salt and stuff it into the ice cream with shards of the brittle.

Peppermint Cocoa

Peppermint Cocoa

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.

Gingerbread Cookie Dough

Gingerbread Cookie Dough

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.

Dwanta's Teremana Spiked Eggnog

Dwanta's Teremana Spiked Eggnog

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.

The Great Cookie Swap (v)

The Great Cookie Swap (v)

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.

Anaheim Monthly Flavors

Almond Brittle w/ Salted Ganache

Almond Brittle w/ Salted Ganache

Grandma Malek is known for a lot of things, but perhaps most of all for her almond brittle. Almonds stud our hand-burned brittle—the twists and turns of its craggy surface a welcome invitation for its salted chocolate coat. Then, we make our own chocolate ganache, a creamy truffle-like concoction softened by sugar and cream, infuse it with salt and stuff it into the ice cream with shards of the brittle.

Peppermint Cocoa

Peppermint Cocoa

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.

Gingerbread Cookie Dough

Gingerbread Cookie Dough

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.

Dwanta's Teremana Spiked Eggnog

Dwanta's Teremana Spiked Eggnog

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.

The Great Cookie Swap (v)

The Great Cookie Swap (v)

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.

Miami Monthly Flavors

Almond Brittle w/ Salted Ganache

Almond Brittle w/ Salted Ganache

Grandma Malek is known for a lot of things, but perhaps most of all for her almond brittle. Almonds stud our hand-burned brittle—the twists and turns of its craggy surface a welcome invitation for its salted chocolate coat. Then, we make our own chocolate ganache, a creamy truffle-like concoction softened by sugar and cream, infuse it with salt and stuff it into the ice cream with shards of the brittle.

Peppermint Cocoa

Peppermint Cocoa

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.

Gingerbread Cookie Dough

Gingerbread Cookie Dough

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.

Dwanta's Teremana Spiked Eggnog

Dwanta's Teremana Spiked Eggnog

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.

The Great Cookie Swap (v)

The Great Cookie Swap (v)

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.