Coconut ice cream made with half cream and half coconut milk with toasted coconut flakes and dark chocolate shards.
New Seasonal Flavor
We roast our berries in sugar with vanilla beans and blend it with oat milk. So simple and so flavorful. It’s great by itself but we like to top it with Ocean Ranch vegan raspberry chocolate granola.
This is the flavor of winter… creamy white chocolate ice cream with chunks of our house made white chocolate candy cane bark. Cream, nonfat milk, sugar, milk, white chocolate powder, kosher salt, bark: white chocolate, crushed candy cane, soy Food Allergen Summary: egg, milk, soy
Our Vegan Caramel Apple, introduced in October, will be sticking around through the holidays! We slow steep fall apples in their juice and cinnamon, and blend them with our house made non-dairy caramel and an oat milk base. It’s reminiscent of warm apple pie on a cool night, yum!
Maple Pecan, another fall favorite, is making a comeback. This is an old-fashioned flavor that never goes out of style. We use organic maple syrup and our house made candied pecans with just a hint of cayenne pepper. Paired with our signature waffle cones, you’ll definitely be in foodie heaven.
Rori created this flavor special for her mother, Mary Ellen, who created legendary pumpkin pies when Rori was growing up. “My mom always said measure everything and then add an extra teaspoon of cinnamon… that creates a craving!”
Slow steeped fall apples with cinnamon and vegan caramel sauce mixed with an oat milk base. It’s just like warm apple pie on a cool night!
Toasted salted pecans with our homemade brown sugar cooked in butter and cream with a touch of bourbon.
This is the perfect Mother’s Day flavor. Sweet peach with a hint of fresh mint. It makes a wonderful champagne float. (Ice cream is alcohol free)
This is a combination of Ojai fresh oranges and dark cocoa in an oat-milk based vegan ice cream. It’s creamy, rich and a completely delicious plant-based dessert treat!