Inspired by the old-school strawberry bar you might expect from the local, summertime ice cream truck. Our Strawberry Shortcake is made with oat milk, coconut milk, fresh lemon and organic strawberry jam. The “strawberry crunch” is made with oat flour, rice flour and dried strawberry powder. The crunch is mixed in throughout, as well as sprinkled on top. 100% vegan, gluten free, and dangerously addictive!

Our ice cream base is steeped with fresh mint leaves for 48 hours. It is then strained, spun and speckled with house-made dark chocolate chips. No artificial flavors or extracts are used in our process. Freshy fresh!

This campfire classic is made with a toasted graham cracker ice cream, milk chocolate chips, and housemade mallow swirl.

Our Chocolate Truffle Ice Cream base is made with fresh cream, milk and cane sugar. We do not use any high-fructose corn syrup, which is unfortunately common in Ice Cream these days. To the base we add cocoa powder from Republica Del Cacao. Republica Del Cacao is a fair-trade alliance of farmers in South America and the Dominican Republic, that abide by a strict code of quality, ethics, and environmental sustainability. Additionally, their product is incredibly delicious and stands amongst the best chocolate producers globally. Once the chocolate base is made and spun, we mix in house-made chocolate ganache chunks (republica del cacao 72% dark chocolate, cream, sea salt).

This ice cream is mixed with fresh squeezed orange juice, orange zest and Tanzanian vanilla bean, creating an ultra-fresh creamsicle flavor profile. Try it with a little olive oil and sea salt, you won’t regret it!

This limited vegan ice cream is made with an apple cider oat milk base, salted caramel swirl, and a toasted cinnamon crumble (made with apples from Lookout Farm in Natick, MA). 

Our Tanzanian Vanilla Bean Ice Cream is made with fresh cream, milk, and cane sugar. We do not use any high-fructose corn syrup, which is unfortunately common in Ice Cream these days. We add a generous amount of Tanzanian Vanilla Bean to the mix, which is supplied to us from a cooperative of farmers who have been growing this magical orchid for many years in Eastern Tanzania. The overall flavor is intentionally more subtle than some of our other product offerings, but might be my personal favorite to savor the delicate tropical and floral notes. 

This refreshing vegan sorbet is made with pineapple, creamy coconut, and fresh lime juice.

A cold-steeped, medium roast coffee ice cream, with gooey brownie bites and dark chocolate chips.