Creamy frozen vanilla custard with housemade brûlée and layers of decadent raspberry sauce make for a flavor that’s anything but ordinary.
New Seasonal Flavor
Half cream and half coconut milk are blended with bits of toasted coconut and dark chocolate pieces.
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.
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 syrup and our housemade candied pecans meet a hint of cayenne pepper to give a Rori’s twist to this old-fashioned flavor.
Rori created this flavor special for her mother, Mary Ellen, who had the most *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!
Malted chocolate ice cream with toasted marshmallows, graham cracker crust, and a decadent fudge swirl.
Spooky, creepy Halloween goodness! Our chocolate ice cream is mixed with chunks of brownies and gummy worms. For a frightening delicious ice cream!
Toasted salted pecans with our homemade brown sugar cooked in butter and cream with a touch of bourbon.