If you want to know how fresh our ice cream is give our madagascar vanilla a try. We use both vanilla beans and vanilla extract grown in the madagascar region. We don’t mess around with this robust and full-bodied flavor with notes that include bourbon, cigar box and caramel.

We use Askinosie chocolate from Springfield, MO. It’s chocolate ice cream the best way we know how to make it. If you are a chocolate fanatic, we made this one for you.

A top selling flavor and quite a standout. Coconut ice cream is the base using pureed coconut. We then fold in our homemade chocolate chips along with roasted and salted almonds. You can’t go wrong, it’s the owners favorite flavor at the shop.

Homemade chocolate chips meets powerful Seely Family Farm spearmint and peppermint. A great combination of farmer direct mint.

Our fresh banana ice cream is a secret gem here, we have a cult following behind this flavor. Equal exchange fresh fair trade organic bananas, cream, milk, cane sugar and organic egg yolks are all you need.

Strawberries are fresh in June, july here in minnesota and we take full advantage of that. We freeze enough berries to last the entire year.

Central wisconsin ruby roasters decaf coffee is steeped for 2 days, strained and churned into a robust, full-bodied, coffee ice cream.

California lemons infused with California olive oil. It’s our best selling ice cream.

We use the all natural and organic version of Oreos here – Newman O’s. First we soak the cookies overnight in milk to get a cookie milk then churn it. What’s next? Adding even more cookies! Creamy, bold, and like all of our flavors, this is the best we know to make it.

Using King’s cupboard’s simple, all-natural caramel sauce makes this flavor a go-to for many fans. Jacobsen salt co. in netarts bay provides us the sea salt harvested from Oregon’s cold coastal waters. Food and wine magazine awarded us top 20 ice cream shop in America and this flavor was highlighted, yea - it’s that good.

Sweet tart local honeyberries from Dawson, Minn are blended with raspberries and swirled in a vanilla base. We make the crisp here using organic oats, butter, whole wheat heirloom pastry flour, and muscovado sugar and Hope Creamery butter.

We steep dried lavender for 2 days in milk and cream, strain this and churn into a beautiful floral ice cream.

Sweet dark cherries that bleed into the ice cream make this flavor a beautiful purple hue. The cherries are from the pacific NW and are delicious paired with chocolate.

Brother Justus in NE Mpls makes a fantastic whiskey that I could not help but create a flavor with it! I had been waiting for this debut for a while now, they recently started bottling their liquid gold and I'm all over this beaut. It's straight up whiskey ice cream with their notes of stone fruit shining through. It's a gem of an ice cream just like Brother Justus was. Growing up I heard my Dad and my uncle/godfather Lawrence Trettel talk about Brother Justus (Lawrence was Brother Justus's nephew). I don't remember the stories they shared but I do remember them reminiscing quite a bit about the hero Brother Justus. Note: this ice cream contains less alcohol then our vanilla ice cream.

Our seasonal signature flavor using fresh organic rhubarb and Madagascar vanilla extract. This flavor will be around until mid to late June.

A very nice spice lemon combination. If you were a fan of our winter flavor, Cardamom with Candied Orange Peel, this one is for you.

Our best selling non-dairy flavor uses locally-made peanut butter from Good Life along with our homemade chocolate chips. This vegan option uses coconut cream as the base.

Muscovado is a unrefined dark sugar. This coconut cream based ice cream has tasting notes of butterscotch pudding and gingerbread.

New non vegan ice cream using coconut cream. You really can’t tell the difference between this flavor and our best selling dairy counterpart.

Coconut cream based and vegan. We use peppermint and spearmint from Seely Mint Family Farm in Oregon.

One of our best selling sorbets combines sweet mango with tart passion fruit. Low in sugar and high in fruit.

A big selling flavor made with locally made peanut butter from A Good Life along with Guittard cocoa powder. A salty kiss of Jacobsen sea salt from oregon’s coastal waters is the key to bringing out the peanut butter yumminess.

Dairy free using organic grapefruits

We put our heart and soul into this flavor and we hope it is worthy of it’s name. Serious chocolate people will love the super dense brownies(actually flourless chocolate cake) enrobed in a rich chocolate base.

Using Long Island Cheese squash from the St. Paul Farmers Market. We take our local ingredients serious here and this one puts an exclamation mark on our commitment.

Using fresh organic Colorado peaches in Madagascar vanilla ice cream. Seasonal!

This is the bomb of all milk chocolates! Just like our chocolate ice cream, referenced above, we use stellar meadowlands chocolate 100% peru origin chocolate. This is chock full of roasted and salted almonds and cocoa nibs roasted cocoa beans.

Coconut milk based makes this flavor taste like a pina colada. Creamy, beautiful and screams spring!

All the flavors that go into gingerbread but without the bread!

Using our house made lemon bars with organic lemons, Hope Creamery butter and heirloom organic flour. This is folded in buttermilk ice cream.

New flavor for 2023! Lucuma is a Peruvian super fruit, it looks like an avocado except it has a dense yellow flesh. In Peru, Lucuma is their best selling ice cream.

Super creamy butter ice cream with flecks of chocolate throughout. One of our top sellers.

A nice combination of fruity and heat.

New flavor for 2023! Butterscotch ice cream base with chunks of brickle(toffee). Our Brickle is made for us from Mayana Chocolate in Spooner, Wisconsin.