Wild-Foraged Berry Slab Pie

This ice cream slab begins with our classic lightly salted vanilla base that enhances the bright, tart sweetness of huckleberries, native blueberries, blackberries, and strawberries. The berries are cooked down into a jam with a hint of black pepper and sprinkle of cinnamon to unify the flavors. The jam is then swirled into the ice cream with chunks of double-baked pie crust, creating a delightful pie à la mode experience.

So, what do we mean by "native berries?" Glad you asked. Harvested right from the slopes of Mt. Baker, these wild berries are picked fresh from our PNW backyard. We work with Tom LaMonte and the family at Northwest Wild Foods to ensure each pint is packed with wild and sustainably harvested berries, handpicked and flash-frozen each harvest day to lock in their delicious flavor. The LaMonte family has been heading into the mountains for well over 50 years in search of the elusive wild mountain blackberry, much smaller than other species of blackberries but much richer in flavor.

Milk, Cream, Foraged Berry Jam (sugar, wild blueberries, wild lingonberries, wild mountain blackberries, pectin, lemon juice, cinnamon, black pepper), Sugar, Pie Crusts (flour, butter, water, cane sugar, lemon juice, salt), Tapioca Syrup, Water, Salt, Vanilla Extract, Eggs, Guar Gum, Carrageenan 

Milk, Wheat, Eggs

Three (3) servings per pint. Each serving 2/3 cup. Calories per serving: 330