We set up a little ice cream social earlier this week at the Kingpins of Silicon Alley bowling competition. Flavor #28, The Dude Abides, made a comeback.
It’s a White Russian Chocolate Chip ice cream — Stumptown coffee infused base with a shot of Kahlua and a dash of Tito’s Vodka, plus chipped chocolate from Mast Brothers. We’re told it’s a knockout.
FYI - Nobody really got the reference. Do you?
The making of flavor #84, Yellowcake
Step 5: We like to serve our Yellowcake flavor in a lemon. We think it’s a nice touch..
The making of flavor #84, Yellowcake
Step 3: Then we churn those lemons into ice cream, and add in chunks of Robicelli’s cupcakes.
The making of flavor #84, Yellowcake
For our Yellowcake flavor, we basically turned those crazy-good cupcakes into that crazy-good pint. It’s a lemon ice cream base with chunks of Robicelli’s yellowcake cupcakes mixed in. It’s sweet but tart, and refreshing!
The making of flavor #83, Pretzel
Step 4: One layer peanut butter, one layer pretzel ‘scream, repeat. Throw in some chocolate covered pretzels, and voila! The world’s first pints of pretzel ice cream. Our members are calling this flavor INSANEly delicious.
The making of flavor #83, Pretzel
Step 3: We then layer every pint with our homemade peanut butter ripple. It’s quite delicious.
The making of flavor #83, Pretzel
Step 2: Once infused, we churn the pretzel base into ‘scream. We know we know, it may not look kinda funky. But it does make a unique delicious ‘scream.
The making of flavor #83, Pretzel
Step 1: We start with pretzels from Sigmund’s Pretzels in the East Village. They’re huge, moist, delicious, and quite salty. We infuse our cream and milk base with them.
These pretzels are making me thirsty.
Get ready for the spotlight on our first flavor of the month - #83 Pretzel. We (somehow!) captured that pretzel taste in every bite of ice cream. It’s a pretzel infused ‘scream with layers of peanut butter, and bits of chocolate covered pretzels. Boom. Kinda can’t stop sneaking spoonfuls of it while we make it.
Announcing our April Flavors of the Month!
#83 Pretzel
pretzel ice cream with peanut butter ripple
Nope, not pretzels in ice cream. This is our pretzel ice cream. We captured that “there’s-just-something-about-a-fresh-pretzel” essence and infused it into our cream, so every bite tastes like a pretzel. A Sigmund’s Pretzel, at that. We ripple the ice cream with peanut butter and included bits of chocolate covered pretzels, ya know, for meta effect.
#84 Yellowcake
lemon ice cream with chunks of yellow cake
Nope, not poison. But this pint is toxically delicious. Our Yellowcake ice cream is our signature creamy oh-so-sweet-yet-yikes-so-tart lemon ‘scream, mixed with chunks of yellow lemon cake cupcakes from our favorite cup caking duo, Robicelli’s. It’s a collaboration years in the making, brought to you to kick off Spring.
