Monday, March 23, 2015

new today: strawberry rhubarb sorbet!



Rhubarb is one of the first signs of spring here in Washington, so March feels like the perfect time for a strawberry rhubarb sorbet! We're using organically grown rhubarb from Richter Family Farm in Puyallup, and is as delicious as it is pink.

Available through April 19th.

Friday, March 20, 2015

our spring flavor calendar & download!



We're done eating dinner in the dark and so excited for more happy hours in the sun - whether at the park or the pub! Our kitchens have received the first bushels of fresh Washington rhubarb for strawberry rhubarb sorbet, and our chef has been making test batches of granola to mix with Theo chocolate for our Sasquatch ice cream. Now you can celebrate spring with our lineup of homemade, fresh flavors!

March
23 strawberry rhubarb sorbet

April
6 salt licorice ice cream
13 peach goat cheese ice cream
20 melted chocolate sorbet
27 vegan lime toasted coconut

May
1 oatmeal cookie dough ice cream
11 Sasquatch ice cream
18 Rachel's Ginger Beer sorbet
25 vegan coconut strawberry

June
1 spring berry fro-yo

A very important note on our flavor calendar:
we do everything we can to stick to these dates! Because we work with small farms and purveyors, dates are sometimes subject to change due to harvest unpredictability. Keep an eye on our flavors page for updates, or follow us on TwitterFacebook & Instagram for news (and pics!) of every new flavor.



Take spring with you!
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Monday, March 9, 2015

new today: thai tea

Thai tea ice cream! The Assam and Rooibos teas we’re using are Fair for Life fair trade certified, which guarantees no child labor and no forced labor. How cool is that?? Lots of warm, aromatic flavors going on in this scoop: organic cinnamon, vanilla & anise, with fair trade turbinado sugar. Teas from our friends at Mountain Rose Herbs in Eugene, Ore.

Monday, March 2, 2015

new today: black sesame


We are super excited about our newest flavor, black sesame ice cream! We've been experimenting with using traditional Asian flavors in our ice cream, but it can be hard to source traditional Asian ingredients close to home! Sesame seeds, for example, are typically grown in an tropical regions like Myanmar and Indonesia -- though you may already know that if you watched the first season of Silicon Valley. Ian (our Head Chef) searched around until he found delicious black sesame seeds that are grown locally. We weren't able to find 'em in the PNW, but Texas had some for us! We churn ground black sesame seeds with our usual combo of sugar and local milk and cream. The result is a nice, deep flavor profile of toasted nuttiness. 

Available in the shops through April 5th. 

Monday, February 16, 2015

new today: blood orange RGB sorbet

Rachel’s Ginger Beer (or RGB as it’s known around town) is SO delicious that we love making sorbet out of it (in fact, we may be doing another RGB flavor later this year, hint hint). And right now our friends at RGB are getting the most amazing blood oranges from California and we've got this whole winter citrus thing going.

Blood orange RGB sorbet is available now through March 22nd. 


Thursday, February 12, 2015

two scoops forward, two scoops back



Last summer our kitchen team made this homemade strawberry pink peppercorn jam with fresh, organic strawberries from Viva Farms. We were so excited to pull out our homemade preserves last week and turn them into a delicious, fruity (but with a kick!) topping for our newest sundae. The combo of spicy-tart strawberry pink peppercorn jam with smooth, rich fudge brownie chunk ice cream is unexpected, but hey, it all works out! Grab the Opposites Attract sundae in any of our shops this weekend for a sweet date or a rich/peppery treat for no reason at all.

Monday, February 9, 2015

new today: fudge brownie chunk


As of today, we live in a world where fudge brownie chunks can coexist with chocolate ice cream & ribbons of chocolate sauce. Our newest flavor, fudge brownie chunk combines all three for a decadent, chocolate-filled treat. For the brownie, we made a flourless version, so it would have that fudgy, melt-in-your mouth quality that works so well in a scoop of ice cream. And they are gluten free!

Available through March 8th.