March 19, 2013
Finally putting an end to our flavors of the month and delivering our last pints today. Here was the Maple Creemee. So mapely. So creamy. 

Finally putting an end to our flavors of the month and delivering our last pints today. Here was the Maple Creemee. So mapely. So creamy. 

March 18, 2013
Help us select our Signature Flavors! 
We’re doing something that (we think) is cool. The backstory is this - up til now, we’ve never repeated a flavor for our Membership. We’ve made 82 flavors since we launched our little business in the dead winter of 2009 (sidenote: great launch date for an ice cream startup, eh?). We’ve delivered pints of each flavor to the doors of our members every month. And, unless you’re friends of ours, you couldn’t get our ice cream otherwise. Starting this summer, we’re going to make some of our flavors more available. Not all of them, and not widely available. Six of them, at various spots around NYC (and maybe beyond!). To select these six, we’re asking our members for help. And, you know what, we want the help your help too. Help us select our most delicious, most popular, most “MilkMade” flavors by reblogging, tweeting, commenting, whatever-form-of-communication-you’d-prefer your top flavor selections. All of our 82+ flavors are listed above and further descriptions are here. We’ll choose one comment and send its author two free pints when we launch our Signature ‘Screams.

Help us select our Signature Flavors! 

We’re doing something that (we think) is cool. The backstory is this - up til now, we’ve never repeated a flavor for our Membership. We’ve made 82 flavors since we launched our little business in the dead winter of 2009 (sidenote: great launch date for an ice cream startup, eh?). We’ve delivered pints of each flavor to the doors of our members every month. And, unless you’re friends of ours, you couldn’t get our ice cream otherwise. 

Starting this summer, we’re going to make some of our flavors more available. Not all of them, and not widely available. Six of them, at various spots around NYC (and maybe beyond!). 

To select these six, we’re asking our members for help. And, you know what, we want the help your help too. Help us select our most delicious, most popular, most “MilkMade” flavors by reblogging, tweeting, commenting, whatever-form-of-communication-you’d-prefer your top flavor selections. All of our 82+ flavors are listed above and further descriptions are here. We’ll choose one comment and send its author two free pints when we launch our Signature ‘Screams.

March 15, 2013
The making of ChurroStep 4: Yep, pack em up, ship em out. Layer each pint with dulce de leche ice cream + bits of churro.

The making of Churro

Step 4: Yep, pack em up, ship em out. Layer each pint with dulce de leche ice cream + bits of churro.

March 14, 2013
The making of ChurroStep 3: Source some awesome churros from Le Churro on the upper east side. Elena, the owner, was seriously the nicest. And the churros are really delicious - made right to order for you, so warm and doughy. Man! Ours are super crisp, hand-dipped in chocolate, and cut up into little pieces to throw in each pint.

The making of Churro

Step 3: Source some awesome churros from Le Churro on the upper east side. Elena, the owner, was seriously the nicest. And the churros are really delicious - made right to order for you, so warm and doughy. Man! Ours are super crisp, hand-dipped in chocolate, and cut up into little pieces to throw in each pint.

March 14, 2013
The making of Churro
Step 2: Mix the dulce with more leche!

The making of Churro

Step 2: Mix the dulce with more leche!

March 12, 2013
The making of Maple CreemeeStep 4: Layer the pints. Maple ‘scream. Bits of cone. Maple ‘scream. Bits of cone.

The making of Maple Creemee

Step 4: Layer the pints. Maple ‘scream. Bits of cone. Maple ‘scream. Bits of cone.

March 6, 2013
The making of Maple Creemee
It’s been a cray busy week making these pints and getting them out the door. (Crafting this month’s flavors took foreeeever - more on why later.) We love to show you how we make the ‘scream, so here we go. Step 1: We start with the best Vermont maple syrup from family-run Morse Farm. Mmmm. Mappplllleeee. Tapping the maple trees has been in the Morse family since they helped settle Central Vermont. Wow! We discovered Morse Farm on a snowtrip earlier this year, nestled in Montpelier, VT. A highly recommended pit-stop - drop in for a Maple Cremee sometime! 

The making of Maple Creemee

It’s been a cray busy week making these pints and getting them out the door. (Crafting this month’s flavors took foreeeever - more on why later.) We love to show you how we make the ‘scream, so here we go.

Step 1: We start with the best Vermont maple syrup from family-run Morse Farm. Mmmm. Mappplllleeee. Tapping the maple trees has been in the Morse family since they helped settle Central Vermont. Wow! We discovered Morse Farm on a snowtrip earlier this year, nestled in Montpelier, VT. A highly recommended pit-stop - drop in for a Maple Cremee sometime! 

February 28, 2013
other flavor of the day: Javajava ice cream
Inspired by Javascript, here’s our java ice cream for Codeacademy. It’s straight up strong, black, and very sweet Indonesian coffee ice cream. Our beans are from Porto Rico Importing Co - a Sumatra Mandheling - and we steep them right in the cream to get the strongest smoothest coffee flavor.

other flavor of the day: Java
java ice cream

Inspired by Javascript, here’s our java ice cream for Codeacademy. It’s straight up strong, black, and very sweet Indonesian coffee ice cream. Our beans are from Porto Rico Importing Co - a Sumatra Mandheling - and we steep them right in the cream to get the strongest smoothest coffee flavor.

February 28, 2013
flavor of the day: Rubyruby red grapefruit ice cream
We have a Milkmade Ice Cream Social tonight at Codeacademy, you know the guys that making learning how to code super easy. We’ve come up with some fun code-inspired flavors for them. We’ll share with you the first - Ruby. A la Ruby on Rails. It’s a ruby red grapefruit ice cream - but it’s not just that. It’s grapefruit broiled with brown sugar, ginger, cinnamon, and then turned into ice cream. One taste and WOAH - if you ever wanted the tangy sweet shocking taste of grapefruit in ice cream form (you did, didn’t you?), this is it. 

flavor of the day: Ruby
ruby red grapefruit ice cream

We have a Milkmade Ice Cream Social tonight at Codeacademy, you know the guys that making learning how to code super easy. We’ve come up with some fun code-inspired flavors for them. We’ll share with you the first - Ruby. A la Ruby on Rails. It’s a ruby red grapefruit ice cream - but it’s not just that. It’s grapefruit broiled with brown sugar, ginger, cinnamon, and then turned into ice cream. One taste and WOAH - if you ever wanted the tangy sweet shocking taste of grapefruit in ice cream form (you did, didn’t you?), this is it. 

February 26, 2013
flavor of the day: Mangomango ice cream
Okay here we go with our first Tropics in February flavor. Straight up Mango Ice Cream. Not sorbet. Not sherbet. Ice cream. One spoonful and we’re back in Fiji, picking mangos from trees and eating them with bare hands. Our mango ‘scream is super creamy and delicious and we really want to release a variation of this as a flavor of the month. So the hunt for a fair trade, sustainable, someone-we-can-be proud-to-work-with mango supplier has begun. Tips are welcome.

flavor of the day: Mango
mango ice cream

Okay here we go with our first Tropics in February flavor. Straight up Mango Ice Cream. Not sorbet. Not sherbet. Ice cream. One spoonful and we’re back in Fiji, picking mangos from trees and eating them with bare hands. 

Our mango ‘scream is super creamy and delicious and we really want to release a variation of this as a flavor of the month. So the hunt for a fair trade, sustainable, someone-we-can-be proud-to-work-with mango supplier has begun. Tips are welcome.

February 4, 2013
The making of Yuanfen
Step 1: Get Mast Brothers to make you some legit chocolate. This is their Conacado, a 73% cacao from the Dominican.

The making of Yuanfen

Step 1: Get Mast Brothers to make you some legit chocolate. This is their Conacado, a 73% cacao from the Dominican.

January 27, 2013
The making of The Marzipan PigStep 2: get Mast Brothers to make you some legit chocolate

The making of The Marzipan Pig
Step 2: get Mast Brothers to make you some legit chocolate