Roasted, fresh kabocha pumpkin blended with sweet Thai curry spices and coconut.
A pleasant departure from the norm this time of year. Thai Curry Pumpkin is oddly reminiscent of classic pumpkin pie, but far more exotic. We blend nutty, roasted kabocha pumpkins with familiar aromatic baking spices like cardamom, coriander, ginger, and fenugreek (a favorite spice of Jeni’s for its maple-like flavor!)—then spike it with sweet Thai curry spices for a heavy punch of coconut and lemongrass. It’s an ice cream that perfectly rides the line between sweet and savory. Our suggestion: Bring a pint or two to your next holiday gathering as a delicious conversation starter.
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In the freezer case wherever fine foods are sold.