April 2, 2014
One way to make a better PB&J: Sandwich a scoop of MilkMade ‘scream. Happy National Peanut Butter and Jelly Day you guys!

One way to make a better PB&J: Sandwich a scoop of MilkMade ‘scream. Happy National Peanut Butter and Jelly Day you guys!

March 31, 2014
Happy Monday! Making our flavor announcement today for our April Flavors of the Month. We’re going old school and new school this month. With flavor #108, we turned the old school iconic NYC treat into a pint with the Black and White Pint. Flavor #107 is our new-school, mint-chip remix, Gotham Basil Chip.

Happy Monday! Making our flavor announcement today for our April Flavors of the Month. We’re going old school and new school this month. With flavor #108, we turned the old school iconic NYC treat into a pint with the Black and White Pint. Flavor #107 is our new-school, mint-chip remix, Gotham Basil Chip.

March 17, 2014
flavor of the day: Lucky Charmsoatmeal ice cream with Lucky Charms marshmallows
We had to.  Happy St. Patrick’s Day all! Sharing this shot of our Lucky Charms flavor, part of our Cereal for Dessert line from back in 2011. It was magically delicious.

flavor of the day: Lucky Charms
oatmeal ice cream with Lucky Charms marshmallows

We had to.  Happy St. Patrick’s Day all! Sharing this shot of our Lucky Charms flavor, part of our Cereal for Dessert line from back in 2011. It was magically delicious.

March 15, 2014

milkmade flavor #105. Maple Glazed Donut
maple-donut ice cream with chunks of glazed donuts

Step 5: And there you have it folks, a donut in a pint - our Maple Glazed Donut!

March 14, 2014

milkmade flavor #105. Maple Glazed Donut
maple-donut ice cream with chunks of glazed donuts

Step 4: You can’t make a donut pint without some doughnuts! We spent our afternoon chopping up all the confections and packing them into our pints.

It brought back memories of our hometown donut shop where we stopped once a week for a treat after Sunday School. Or in the summers, more regular visits to the beachside Surfin’ Donut Shop. Now it’s Brooklyn’s Dough. With help from our pals there, we stuffed this flavor full of glazed goodness! If you can’t get your hands on a pint of our Maple Glazed Donut, try picking up one of their originals at their Brooklyn shop.

March 13, 2014

milkmade flavor #105. Maple Glazed Donut
maple-donut ice cream with chunks of glazed donuts

Step 3: Churning! The ice cream base really tastes like a Maple Donut. Don’t believe us? Here’s what some members have to say: 

"Why oh why is there only 1 maple? Made my knees weak. Unbelievable."

"Wow… the Maple ice cream with the maple maple glazed donuts is soooooooooo good! You will notice at least a few more monthly subscribers by morning because of it!"

"Maple Glazed Donut tastes like Vermont."

March 12, 2014

milkmade flavor #105. Maple Glazed Donut
maple-donut ice cream with chunks of glazed donuts

Step 2: We steeped the donuts in our base to give this pint a rich taste like a real Maple Glazed Donut.

Overheard in the kitchen today: “Smells like a delicious breakfast in here.” This base is seriously maple-y. 

March 11, 2014

milkmade flavor #105. Maple Glazed Donut
maple-donut ice cream with chunks of glazed donuts

Step 1: It’s sugarin’ time! We look forward to this month every year, when those Vermont trees are tapped for their magnificent maple sap so we can make our annual maple pint. We started off our adventures in Union Square market where we picked up some of the good stuff from Deep Mountain Maple. 

Did you know? The Vermont Agency of Agricultural Food and Markets differentiates four maple grades: Fancy, Grade A Medium Amber, Grade A Dark Amber and Grade B. Although all syrup is processed in the same way, maple is classed by sugar content, flavor and color. We went with Grade A syrup, a smooth maple perfect for our ‘scream and reminiscent of pancake (or in this case, donut) breakfasts. This stuff is top of the class, y’all.

March 10, 2014
We’ve already introduced our other flavor of the month. And so far it’s a hit with our members! We started this flavor with none other than nature’s true candy - Maple Syrup. And then topped it off with donuts for an even sweeter touch!
milkmade flavor #105. Maple Glazed Donutmaple-donut ice cream with chunks of glazed donuts
Welcome March - the time to tap those trees for their magnificent maple sap so we can make our annual maple pint. This year it’s a Maple Glazed Donut pint with help from our friends at Dough bakery in Brooklyn. Inspired by the good old days - the weekly family trip to the old donut shop in town, where you could always count on a maple glazed - this pint is best paired a cup of Joe. A scoop for breakfast is encouraged!
featuring:Maple from Deep Mountain Maple, VTDonuts from Dough, Brooklyn, NY

We’ve already introduced our other flavor of the month. And so far it’s a hit with our members! We started this flavor with none other than nature’s true candy - Maple Syrup. And then topped it off with donuts for an even sweeter touch!

milkmade flavor #105. Maple Glazed Donut
maple-donut ice cream with chunks of glazed donuts

Welcome March - the time to tap those trees for their magnificent maple sap so we can make our annual maple pint. This year it’s a Maple Glazed Donut pint with help from our friends at Dough bakery in Brooklyn. Inspired by the good old days - the weekly family trip to the old donut shop in town, where you could always count on a maple glazed - this pint is best paired a cup of Joe. A scoop for breakfast is encouraged!

featuring:
Maple from Deep Mountain Maple, VT
Donuts from Dough, Brooklyn, NY

March 7, 2014
milkmade flavor #106. Dark and Stormyfresh ginger and rum ice cream
Step 4:Packing the pints. Want to know the way to keep your pints (any pints) from freezer burn? From that nasty ice crystallization after each serving. (Yeah we hate that too.) A parchment lining. We include one on every pint and recommend to our members to save it, and place it on top of the ‘scream when storing it in the freezer after each serving. 

milkmade flavor #106. Dark and Stormy
fresh ginger and rum ice cream

Step 4:Packing the pints. Want to know the way to keep your pints (any pints) from freezer burn? From that nasty ice crystallization after each serving. (Yeah we hate that too.) A parchment lining. We include one on every pint and recommend to our members to save it, and place it on top of the ‘scream when storing it in the freezer after each serving. 

March 6, 2014

milkmade flavor #106. Dark and Stormy
fresh ginger and rum ice cream

Don’t let the name trick you, this pint is packed full of warm feelings (despite the fact it’s actually frozen). We credit the rum.

If you can’t get your hands on this flavor, then check out Angel’s Share in the East Village - our choice spot for the Dark and Stormy drink.

March 5, 2014

milkmade flavor #106. Dark and Stormy
fresh ginger and rum ice cream

Step 3: We churn it up, and create a polar vortex - MilkMade style.