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!
New Hampshire maple syrup and our house made candied pecans with just a hint of cayenne pepper make the perfect flavor for fall!
Rori created this flavor special for her mother, Mary Ellen, who had 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.
Local peaches, fresh mint and the right amount of lemon zest come together to make a seasonal favorite – Peach Bellini. For Mother’s Day brunch, this is the perfect flavor for a celebratory champagne float.
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!
Mary Ellen is Rori’s mom and her pumpkin pie was legendary! My mom always said measure everything and then add an extra teaspoon of cinnamon… that creates a craving!