Eat Ice Cream for Breakfast with us on 2/4. Shops open at 9 a.m.
What’ll it be?
Sweet heirloom pumpkin ice cream swirled with spiced sweet cream cheese and cake.
Like an uber creamy, tart candied watermelon.
Buttercream frosting, golden cake, and a rainbow of sprinkles.
Brown butter almond candy crushed into buttercream ice cream.
Scratch-made darkest-chocolate cookies with flecks of white chocolate in vanilla-scented cream.
Packed with Fair Trade cocoa and not much else.
Made with Fair Trade vanilla beans that are warm and complex in flavor and a perfect partner for a touch of honey and grass-grazed milk.
Cream cheese ice cream layered with crumbles of vanilla cake and a swirl of caramel-butterscotch sauce.
Salted and roasted ground peanuts with grass-grazed milk and crunchy, dark chocolate flecks.
Peppermint cream with crunchy, bittersweet chocolate.
Complex and ethereal flavor from the best cocoa the world has to offer. Finishes with an ultralight whiff of coconut cream.
Grown-for-us Ohio strawberries blended with cream and cultured buttermilk for subtle tartness.
Intelligentsia coffee steeped in cream.
An ultra-lush milky chocolate, like a fine Swiss bar. Evaporated milk imparts concentrated milkiness and delightful chewiness.
Intensely fruity, brambly berry ice cream with a pop of sweet orange and lavender.
Sangria-style frozen rosé with pear, strawberry, and watermelon. Refreshing and bright with a tinge of tartness.