Our flavor menu offers a little something for everyone. The regulars can be found year round, while the guests rotate each month to highlight specific seasons or festive themes.

The Guests

July

Key Lime Ginger Snap

We start with an eggless key lime pie base and then add hearty handfuls of the ginger snaps that Jared grew up on.

Leprechaun’s Delight

First, we hand sort the marshmallows and oats of the leprechaun’s favorite cereal.  We then steep the oats in our base overnight, churn the next day, and toss in all those colorful mallows.

Earl Grey Lemon Cookie

A twist on the classic “London Fog” drink.  We use uber-quality black tea with hints of bergamot and lavender. Add chunks of edible lemon cookie dough and it’s an instant hit.

Blueberry Lemon Glaze Donut

Baker’s Dozen Donuts have an incredible blueberry cake donut. Only thing better is the ice cream version with lemon glaze.

Hazelnut & Dark Chocolate Ganache

A hazelnut cocoa base with a ripple of chocolate ganache featuring Escazu Chocolate 65% cocoa.

Non Dairy Almond Joy

Third grader Charlie gave us the recipe for this coconut ice cream base swirled with a chocolate drizzle and bits of crushed almonds.  Even better? It’s dairy free!

The Guests

June

CHEF SERIES!

Buttered Pecan and Whiskey Caramel

At the suggestion of our buddy Ashley Christensen of Poole’s Diner, we built this salted-buttered pecan base with a ripple of whiskey caramel.

Malted Chocolate and Ginger Sorghum Cookie

A collective effort with our old Cookery buddy, Jacob Boehm of Snap Pea, produced this amazing malty chocolatey cookie goodness.

Bananas Foster

A new friend of ours Cheetie Kumar of Garland inspired this amazing burnt banana-rum-brown sugar flavor with a rum sauce drizzle.

Guava Cheesecake

Long time friend Angela Salamanca of Centro wanted to make a cheese-guava  ice cream so we went all in on this yumminess.

Non Dairy Coconut Pandan

To celebrate a decade long friendship Van Nolintha of Bida Manda told us no one makes a good pandan leaf ice cream around here. We changed that.

Forever Flavors

Double Fold Vanilla

Our Madagascar grown extract uses double the amount of vanilla beans by volume and we add a dash of vanilla paste to push this flavor over the top. We also support the amazing work being done by our friends at the Duke Lemur Center by adopting a lemur every year. Buy a scoop, help save a lemur!

Classic Chocolate

Arguably the best cocoa on the planet, Callebaut, gets turned into a milky-chocolatey ganache that will make heads roll. Classic. Commanding. Chocolate.

Coffee Bourbon

Our Raleigh friends at Slingshot Coffee make the best cold brew coffee around, so what could make it better? Bourbon. And the bourbon made by our Durham friends, Mystic Bourbon, is exceptional.

Girl Scout Mint

We buy thousands of Girl Scout Thin Mint cookies directly from our local scout troops! The cookies get crushed and folded into mint ice cream made with organic peppermint extract.

Roasted Strawberry and Honey

We wanted to have fresh strawberry on the menu year-round but they have a short growing season in NC. Enter our friends with Seal the Seasons and problem solved! Delicious North Carolina strawberries married to a ripple of local honey!

Sola Cinnamon Donut

Our “family” at SOLA Coffee and Cafe used to receive our shipments of cream before we had a commercial kitchen home. As a thank you, we now take their famous mini-donuts and dunk them overnight in our base to transform them into one of our signature flavors. You will want to thank them too.

Blackberry Hibiscus

There is one tea shop in Raleigh you need to visit, Tin Roof Teas. There is one fruit tea blend that you need to try, Blackberry Hibiscus. It’s a blend of hibiscus blossoms tossed with dried blackberries and other fruits. We did you one better and morphed this into an ice cream.

Cookies & Cream

Raise your hand if you can eat a whole sleeve of those delicious black and white cookies? Raise two hands if you can eat a whole pint of this classic combo!

Sea Salt Chip Cookie Dough

Cookie dough just makes everything better.  The ladies at Southern Sugar Bakery make a show-stopping eggless cookie dough chock-full of chocolate chips.  Big, doughy chunks are tossed into our vanilla base so you get that perfect bite.

Non Dairy Strawberry

This coconut cream based ice cream gives you all the strawberry flavor without any of the dairy.  Fruity and refreshing!

Non Dairy Chocolate

For our lactose free friends we made a coconut cream based chocolate flavor. It’s fudgy and full of cocoa!

Coffee Bourbon

Our Raleigh friends at Slingshot Coffee make the best cold brew coffee around, so what could make it better? Bourbon. And the bourbon made by our Durham friends, Mystic Bourbon, is exceptional.

Girl Scout Mint

We buy thousands of Girl Scout Thin Mint cookies directly from our local scout troops! The cookies get crushed and folded into mint ice cream made with organic peppermint extract.

Roasted Strawberry and Honey

We wanted to have fresh strawberry on the menu year-round but they have a short growing season in NC. Enter our friends with Seal the Seasons and problem solved! Delicious North Carolina strawberries married to a ripple of local honey!

Sola Cinnamon Donut

Our “family” at SOLA Coffee and Cafe used to receive our shipments of cream before we had a commercial kitchen home. As a thank you, we now take their famous mini-donuts and dunk them overnight in our base to transform them into one of our signature flavors. You will want to thank them too.

Blackberry Hibiscus

There is one tea shop in Raleigh you need to visit, Tin Roof Teas. There is one fruit tea blend that you need to try, Blackberry Hibiscus. It’s a blend of hibiscus blossoms tossed with dried blackberries and other fruits. We did you one better and morphed this into an ice cream.

Cookies & Cream

Raise your hand if you can eat a whole sleeve of those delicious black and white cookies? Raise two hands if you can eat a whole pint of this classic combo!

Blackberry Hibiscus

There is one tea shop in Raleigh you need to visit, Tin Roof Teas. There is one fruit tea blend that you need to try, Blackberry Hibiscus. It’s a blend of hibiscus blossoms tossed with dried blackberries and other fruits. We did you one better and morphed this into an ice cream.

Cookies & Cream

Raise your hand if you can eat a whole sleeve of those delicious black and white cookies? Raise two hands if you can eat a whole pint of this classic combo!

Butterscotch Haystack

If you don’t know what a butterscotch haystack is, you may not be from the South. But that is all right, because we love you and we decided to give them a make-over before you were introduced. We hand-burn small batches of butterscotch then spin with melted morsels and crispy chow mein noodles for a crunchy ‘haystack nib’.

Non Dairy Chocolate

For our lactose free friends we made a coconut cream based chocolate flavor. It’s fudgy and full of cocoa!