Top Sellers

There’s a reason these five Signature flavors fly out of our freezer faster than any other. They are tried-and-true, please-everyone-at-the-party ice creams we’ve made for years with recipes perfected over time.

Buy the collection

Brambleberry Crisp

Oven-toasted oat streusel and a sweet-tart “brambleberry” jam of blackberries and blackcurrants layered throughout vanilla ice cream.

Inspired by the brambly berry bushes all over the hillsides of the Appalachian foothills, Brambleberry Crisp is like a slice of fresh berry pie mixed with a scoop vanilla ice cream in every bite. Sweet vanilla ice cream made with high-quality vanilla from Madagascar and brown sugar oat streusel hand-crumbled and oven-toasted in our kitchen. First introduced in 2009 during our Foggy Mountain Collection, which highlighted the flavors and culture of Appalachia, Brambleberry Crisp was such a superstar that we had to keep it on the menu full-time.

Buy now

Brown Butter Almond Brittle

Brown-butter-almond candy crushed into buttercream ice cream.

Years ago, Jeni was talking with a Norwegian friend who nearly teared up with joy as she shared her love of krokan—toffee-like candy made with butter, almonds, and caramelized sugar. It’s a beloved Scandinavian dessert and a favorite of author Roald Dahl (Charlie and the Chocolate Factory, James and the Giant Peach). The son of Norwegian parents, Dahl recalled krokan ice cream served at the end of big celebratory meals: “… it didn’t simply melt in your mouth like regular ice cream. You chewed it and it went crunch and the taste was something you dreamed about for days afterwards.” Inspired by this visceral love of krokan, Jeni created Brown Butter Almond Brittle in 2009. Made with rich buttercream ice cream and golden pockets of handmade almond brittle, this sweet, salty, crunchy ice cream quickly became a menu mainstay.

Buy now

Darkest Chocolate

Mouth-filling and palate-gripping with a pleasingly dry finish. The most amount of Fair Trade cocoa and the least amount of anything else.

It’s not easy to make chocolate ice cream. We’re talking real chocolate ice cream crafted with top-tier Fair Trade cocoa and not a pre-fab chocolate mix. That’s why it took Jeni over five years to get our Darkest Chocolate ice cream right. It’s packed with so much real chocolate—the most possible, in fact—that it is overflowing with rich, bittersweet chocolate flavor, and is dense but still creamy, like the inside of a dark chocolate truffle. This is the chocolate ice cream to ruin all other chocolate ice creams. An amazing testament to the way we make ice cream.

Buy now

Salted Peanut Butter with Chocolate Flecks

Salted ground roasted peanuts with grass-grazed Ohio milk and crunchy, dark chocolate flecks.

In the Buckeye State (aka Ohio, where we are headquartered), one two-bite sweet is revered above all others: Buckeye candies. Designed to look like a nut from a buckeye tree, they are little rounds of creamy dark chocolate filled with rich peanut butter. And they are everywhere. Grocery stores to gas stations, gourmet chocolate shops to grandma’s kitchen. Salted Peanut Butter with Chocolate Flecks (formerly known as The Buckeye State) is our loving tribute to Ohio and our signature candy. We make it with fresh, salted roasted peanuts and chips of rich Belgian dark chocolate flecks. It’s total comfort for Buckeyes—and Buckeyes at heart.

Buy now

Salty Caramel

A perfect balance of salty and sweet: sugar fire-toasted in our kitchen and blended with sea salt, cream, and grass-grazed Ohio milk.

As a teen, Jeni was always hanging around pastry apprentices at the Columbus bakery where she worked. One regaled her with stories of the “salty caramel” from his hometown in France. Jeni mistakenly thought it was salty like Scandinavian licorice. So when she began to make ice cream a few years later, in 1996, she created a flavor based on what she imagined this salty French caramel tastes like (beginning with toasted sugar, not flavoring). It was an instant success. We still make it the same way today, by toasting sugar in a kettle over fire. And then we blend it with cream and grass-grazed milk that enhance the butteriness of the caramel.

Buy now

Top Sellers Collection

Nothing flies out of our freezer faster than these five tried-and-true Signature flavors.

Buy the collection