Far from an ordinary chocolate ice cream. We use fair-trade chocolate for both the dutch cocoa powder and the dark chocolate that we blend with our fabulous base. We add just a hint of Madagascar vanilla bean just to enhance the rich flavor of this chocolate.

We use a beautifully dark green macha from Three Tree Point Tea here in Seattle. It has an amazing depth of flavor with hints of ocean and roasted nuts. We pair that with dark chocolate bits to create this perfect ice cream.

We use wild foraged cascade huckleberries and blend in dark Belgium, fair-trade chocolate. This is a Seattle favorite all year long.

This is dark chocolate with a touch of fresh cinnamon.

We created this honey cinnamon ice cream with a fudge swirl in honor of Mudhoney's 25 years spreading northwest flavor to the world. We hope you enjoy it as much as we do. Every good boy deserves fudge.

We get beautiful fresh purple lavender from a couple of tiny farms up in Port Townsend. We steep this in cream overnight to give you a light, floral flavor in this simple pint of ice cream.

This has become our flagship flavor, selling 4-1 over everything else. Some have called it salted crack. We begin by making a standard french caramel sauce with local sea salt, that is blended in with our vanilla cream base. It makes a balanced ice cream with just the right amount of salt, cream, and caramel.

Both the strawberries and the basil come from a small Kent Valley farm not far from our shop. This combination of flavors is both rich and refreshing.

This bright ice cream tastes just like the Thai restaurant classic. Made with fresh toasted spices and the best Ceylon tea.

Ube is a Filipino sweet potato, also called an okanawan sweet potato. It is naturally bright red-purple and has a taste similar to butterscotch or cake batter.

Voluptuous vanilla bean ice cream. Full-flavored and rich. We use a blend of Madagascar and Tahitian vanilla beans that give it a bit of bourbon and jasmine flavor.

Cb's Nuts fresh roasted peanut butter with our house made strawberry jam. This is childhood in a pint!

In honor of all things that are grungy and awesome about Sub Pop records. Coffee ice cream with caramel and chocolate covered espresso

Chunks of shredded coconut, toasted salted almonds, and dark Belgium chocolate in our coconut milk base.

Chocolate orange chip. We start with a dark chocolate base of coconut milk and then add a whisper of orange and a huge dose of dark chocolate chips. Pure decadent and dairy-free.

House-made fudge and brownies swirled into a dark chocolate coconut base.

This amazing flavor combo of tropical, sweet mangos paired with a hint of heat from our chili blend.

Our Mayan chocolate is the vegan version of our Mexican chocolate. Made with a coconut milk base with dark chocolate and a touch of cinnamon. For all of our vegan flavors, we use organic evaporated cane juice. This is a rich ice cream that does not compromise taste or texture for being dairy-free.

Toasted Coconut shreds in our homemade coconut base. Tropically!