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Our Seasonal Flavors rotate monthly. Only available for a limited time, grab a scoop before they’re gone!

Goat Cheese, Fig & Pecan (GF)

This one feels about as Napa Valley as it gets—and this family loves a cheeseboard. We blend goat cheese right into a honeyed ice cream base, then swirl in a house-made fig jam made from Mission figs picked from the Terrill family backyard, where one very generous tree gives us more fruit than we ever know what to do with. We finish it with crumbles of Sonoma County’s Laura Chenel goat cheese and candied pecans for a scoop that’s sweet, tangy, jammy, and unmistakably Wine Country.

Crispy Treat Cereal

A love letter to one of the greatest discontinued cereals of all time. We start with a creamy cereal milk ice cream with just enough marshmallow sweetness, then load it up with house-made crispy treat cereal clusters that we bake until crunchy and chewy. It’s milky, marshmallowy, and ridiculously nostalgic—the kind of scoop that takes you straight back to Saturday mornings.

PB&J

Sometimes the simplest things are the best. Peanut butter and Concord grape jelly is one of those timeless combinations that works whether you’re eight or eighty. We toast white bread and blend it right into the ice cream base, then layer in smooth peanut butter and our homemade Concord grape jelly, with chunks of pound cake for a little extra bready chew. Familiar, comforting, and exactly what you want PB&J to be. Contains nuts.

Barnhouse Coffee Cake

Warm, buttery, and built for coffee lovers. We swirl our classic roasted coffee ice cream with a rich coffee cake base, then layer in Barnhouse’s Vietnamese cinnamon crumble and a gooey cinnamon ribbon. It’s our take on the coffee-and-coffee-cake pairing we fell in love with at their Napa shop—cozy, familiar, and made for the neighborhood.

Honey Butter Cornbread (GF)

This one starts easing us into a fall frame of mind. We build the base around the sweet corn of late summer, then fold in chunks of tender gluten-free cornbread cake. And because cornbread is always better with honey butter, we finish it with a rich honey butter butterscotch swirl that pushes the whole thing firmly into dessert territory.

Worms & Dirt

Pure after-school nostalgia—the kind of dessert that was almost as fun to make as it was to eat. We turn the classic dirt cup into ice cream with creamy milk chocolate, gooey fudge, homemade Oreo “dirt,” and gummy worms tucked throughout. And who knew? Sugar-free gummy worms stay much softer in ice cream than the regular kind, which makes them perfect for digging into scoop after scoop.

Pear & Chamomile Sorbet (GF, V, DF)

A gentle step toward fall, wrapped up in something light and dairy-free. Ripe pear brings soft sweetness and a little warmth, while vanilla rounds everything out and chamomile adds a delicate floral finish. Clean, comforting, and just enough of a seasonal shift without leaving summer behind.

Banana Biscoff

Meet banana pudding’s slightly more grown-up cousin. We start with creamy ice cream made with ripe banana, then fold in plenty of crushed Biscoff cookies for that deep caramelized, lightly spiced crunch. Simple, nostalgic, and one of those combinations that just makes sense.

Family Favorites

Our favorite flavors, always available and always made fresh.

Pure Vanilla (GF)

Sometimes simple is the sweetest. Our classic Theda’s base starts with organic cream, eggs, and sugar, blended with pure Tahitian vanilla. Grown in the lush islands of French Polynesia, Tahitian vanilla is prized for its naturally floral, almost fruity aroma that sets it apart from the more common Madagascar variety. It’s delicate, fragrant, and layered—proof that “plain vanilla” is anything but.

Crème Brûlée (GF)

Inspired by the classic French dessert, this scoop starts with our rich vanilla crème anglaise base, made from scratch with organic eggs, cream, and sugar. We fold in golden, caramelized burnt sugar shards that deliver the perfect sweet crunch in every bite—just like cracking into the top of a perfectly torched crème brûlée.

Fresh Strawberry (GF)

Seasonal simplicity — organic dairy, fresh in-season strawberries, and Madagascar vanilla. We only make this flavor when strawberries are truly ready — sweet, fragrant, and red all the way through. For the warmer season, it steps in as a rotating Family Favorite.

Cookie Dough & Cream

A house divided, we couldn’t decide which cookie ice cream to make… so we made both. A mash-up of two classics: our house-made chocolate sandwich cookies folded into a rich cookies & cream ice cream, swirled together with chunky, fresh chocolate chip cookie dough ice cream. To top it off, swirls of creamy white chocolate tie it all together. Two cookie ice creams. One scoop.

The Rockiest Road (GF)

We took the beloved rocky road and gave it an upgrade. Our rich chocolate ganache ice cream sets the stage, layered with torched mini marshmallows for a hint of smoky sweetness and studded with crunchy hazelnut praline for an elevated nutty twist. Familiar, nostalgic, and just a little more grown-up — this is rocky road, reimagined. Contains nuts.

Nana’s Shortbread Biscuit

Empire biscuits are a Scottish classic—shortbread cookies sandwiched with jam, icing, and a cherry on top. Growing up, I made them with my Nana, and this flavor is my love letter to our time spent in the kitchen: brown butter ice cream with shortbread chunks, raspberry jam, royal icing, and just enough cherries to make her proud.

Fresh Mint Chip (GF, V)

This one’s all about the real thing. We steep heaps of fresh mint leaves right into our coconut cream base for a bright, naturally cool flavor that skips the extracts entirely. Delicate ribbons of dark chocolate stracciatella add just the right amount of crunch and richness, making this a refreshingly indulgent classic.

Farmer’s Market (GF, V, DF)

Every week brings something new to the case. Our Farmer’s Market flavor is an ultra-small batch dairy-free creation inspired by the freshest local finds. Whatever’s tasting best right now, that’s what we’re scooping. Ask your Scooper what’s in the case this week and taste what’s in season.