March 3, 2014
We’re gearing up for another week of deliveries! The forecast calls for snow, but our members are calling for more ‘scream. Despite our stormy relationship, we decided to pay tribute to the dark winter weather this month with our first flavor. 
milkmade flavor #106. Dark and Stormyfresh ginger and rum ice cream
It was a dark and stormy night… That iconic phrase has pretty much described every delivery night of the new year, since Old Man Winter has dumped over 4 feet of snowy delight on our city since January. On dark and stormy nights, we often find solace in a cup. Taking inspiration - we’ve turned that cup into a pint. With a name fit for the weather but a taste bright and spicy, here’s the MilkMade version of the “Dark and Stormy”. 
featuring:Rum from Van Brunt Distillery, Brooklyn, NY

We’re gearing up for another week of deliveries! The forecast calls for snow, but our members are calling for more ‘scream. Despite our stormy relationship, we decided to pay tribute to the dark winter weather this month with our first flavor. 

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

It was a dark and stormy night… That iconic phrase has pretty much described every delivery night of the new year, since Old Man Winter has dumped over 4 feet of snowy delight on our city since January. On dark and stormy nights, we often find solace in a cup. Taking inspiration - we’ve turned that cup into a pint. With a name fit for the weather but a taste bright and spicy, here’s the MilkMade version of the “Dark and Stormy”. 

featuring:
Rum from Van Brunt Distillery, Brooklyn, NY

January 23, 2014
Our Valentine Ice Cream Grams are back. http://www.milkmadeicecream.com/VDayGramsEvery year, only only Valentine’s Day, we bring back our loveliest, sexiest, most exquisite flavors - Red Velvet Remix and Sea Salted Caramel. And then we deliver them all over NYC, surprising your Valentine with ice cream (instead of flowers - so cliche!). They go fast, so get your order in.

Our Valentine Ice Cream Grams are back. 

http://www.milkmadeicecream.com/VDayGrams

Every year, only only Valentine’s Day, we bring back our loveliest, sexiest, most exquisite flavors - Red Velvet Remix and Sea Salted Caramel. And then we deliver them all over NYC, surprising your Valentine with ice cream (instead of flowers - so cliche!). 

They go fast, so get your order in.

January 17, 2014
Now that our #Lickstarter is over, we’ll return to our regularly scheduled program - our flavors of the month. 
The making of MilkMade flavor #101, Ebelskiver

Step 1: Our Ebelskiver flavor is inspired by our founder, Diana’s New Years mornings, spent making and chowing on delicious little pancake balls called aebelskivers. Topped with powdered sugar and dipped in lingonberry jam - a delicious Danish tradition.
To recreate it. we made a powdered sugar flavored ice cream. To do so, we poured on the pow pow (left) and it produced a light and fluffy ‘scream (right).  It actually tastes like powdered sugar!

Now that our #Lickstarter is over, we’ll return to our regularly scheduled program - our flavors of the month. 

The making of MilkMade flavor #101, Ebelskiver

Step 1: Our Ebelskiver flavor is inspired by our founder, Diana’s New Years mornings, spent making and chowing on delicious little pancake balls called aebelskivers. Topped with powdered sugar and dipped in lingonberry jam - a delicious Danish tradition.

To recreate it. we made a powdered sugar flavored ice cream. To do so, we poured on the pow pow (left) and it produced a light and fluffy ‘scream (right).  It actually tastes like powdered sugar!

December 3, 2013
Okay back to the ice cream!
The making of flavor #100, O, Christmas Tree.
We’re pretty stoked about this flavor and not only because it is PINE NEEDLE ICE CREAM. But, also because it’s FLAVOR # 100. Yes, ONE HUNDRED This is the 100th totally unique, made from scratch, hand-packed flavor that we’ve made for our members. We can’t believe what started as a desire to make a better pint of ice cream has come this far.
Get ready for the making of O, Christmas Tree. It’s a true adventure in ice cream.

Okay back to the ice cream!

The making of flavor #100, O, Christmas Tree.

We’re pretty stoked about this flavor and not only because it is PINE NEEDLE ICE CREAM. But, also because it’s FLAVOR # 100. Yes, ONE HUNDRED This is the 100th totally unique, made from scratch, hand-packed flavor that we’ve made for our members. We can’t believe what started as a desire to make a better pint of ice cream has come this far.

Get ready for the making of O, Christmas Tree. It’s a true adventure in ice cream.

December 2, 2013
We interrupt this edition of “the making of our monthly flavors” to let you know — WE’RE LAUNCHING A KICKSTARTER CAMPAIGN NEXT WEEK. 
And we’re calling it a #Lickstarter. So there! 

See, exactly FOUR years ago, we trekked out on our first deliveries for our company, MilkMade Ice Cream. That day, in 2009, we set out to make the very best pint of ice cream and deliver it to ice cream lovers, like ourselves, in New York City. 
It poured rain that night, and has been quite the adventure since. And you have been right here with us all along, as we share our Adventures in Ice Cream. We couldn’t thank you more.
We’re ready to grow our business - from a tiny upstart in NYC to serve everyone on our national watilist, and soon enough, our worldwide following. 
But we totally need your help! In just two easy ways:
1. HELP US SPREAD THE WORD. We need 100 people to pledge a Facebook, or Tumblr, or Twitter post via our Thunderclap. Will you be one of them? 
2. TELL US WHAT YOU WANT. We’re coming up with our pledges and rewards for the Kickstarter. But instead of US deciding what to send you, we want to know what YOU want. Tweet it to us @milkmade, facebook it to us at, reblog it here. OR EVEN BETTER, will you send us an email with your suggestions? It would be so helpful.
Our rewards are limited, so we wanted to let you know first so you’re ready for our launch next Monday! Thanks guys!

We interrupt this edition of “the making of our monthly flavors” to let you know — WE’RE LAUNCHING A KICKSTARTER CAMPAIGN NEXT WEEK. 

And we’re calling it a #Lickstarter. So there! 

See, exactly FOUR years ago, we trekked out on our first deliveries for our company, MilkMade Ice Cream. That day, in 2009, we set out to make the very best pint of ice cream and deliver it to ice cream lovers, like ourselves, in New York City. 

It poured rain that night, and has been quite the adventure since. And you have been right here with us all along, as we share our Adventures in Ice Cream. We couldn’t thank you more.

We’re ready to grow our business - from a tiny upstart in NYC to serve everyone on our national watilist, and soon enough, our worldwide following. 

But we totally need your help! In just two easy ways:

1. HELP US SPREAD THE WORDWe need 100 people to pledge a Facebook, or Tumblr, or Twitter post via our Thunderclap. Will you be one of them? 

2. TELL US WHAT YOU WANTWe’re coming up with our pledges and rewards for the Kickstarter. But instead of US deciding what to send you, we want to know what YOU want. Tweet it to us @milkmade, facebook it to us at, reblog it here. OR EVEN BETTER, will you send us an email with your suggestions? It would be so helpful.

Our rewards are limited, so we wanted to let you know first so you’re ready for our launch next Monday! Thanks guys!

December 2, 2013
The making of MilkMade Ice Cream flavor #99, Chestnuts Roasting. 
Step 3: A shot from last night — packing each pint by hand. Pint by pint.

The making of MilkMade Ice Cream flavor #99, Chestnuts Roasting

Step 3: A shot from last night — packing each pint by hand. Pint by pint.

November 30, 2013
The making of MilkMade flavor #99, Chestnuts Roasting. 
Step 1: We’re in the kitchen and making our flavors of the month now! For our chestnut flavor, we started with half real chestnuts, and half creme de marron. After cracking the chestnuts, adding sugar, a hefty amount of salt, and some cream, we have our chestnut base. 

The making of MilkMade flavor #99, Chestnuts Roasting

Step 1: We’re in the kitchen and making our flavors of the month now! For our chestnut flavor, we started with half real chestnuts, and half creme de marron. After cracking the chestnuts, adding sugar, a hefty amount of salt, and some cream, we have our chestnut base. 

November 5, 2013
The making of flavor #97, Pumpkin Nut Bread
Step 1: Our pumpkin isn’t just spice with the mind-trick reminiscence of pumpkin that we shared about a couple weeks back. We’re using real sugar pumpkins! 
We got our hands on some cute little sugar punkins from Phillips Farm. PF is a family run farm in Milford, NJ that dates back from the mid-1800s! They have over 200 acres of farms and provide fresh, delicious, safe produce to thousands of families in the tri-state area.

The making of flavor #97, Pumpkin Nut Bread

Step 1: Our pumpkin isn’t just spice with the mind-trick reminiscence of pumpkin that we shared about a couple weeks back. We’re using real sugar pumpkins! 

We got our hands on some cute little sugar punkins from Phillips Farm. PF is a family run farm in Milford, NJ that dates back from the mid-1800s! They have over 200 acres of farms and provide fresh, delicious, safe produce to thousands of families in the tri-state area.

November 4, 2013
The making of flavor #97, Pumpkin Nut Bread
It’s the pumpkin flavor your crave, but ours is made with real pumpkin! It’s our version of pumpkin bread, with walnuts and a chocolate swirl to boot. Don’t you want to just pour your face into that bowl? Well our members get to starting tonight. It’s our November delivery week, and now we’re going to show you how we made our pints!

The making of flavor #97, Pumpkin Nut Bread

It’s the pumpkin flavor your crave, but ours is made with real pumpkin! It’s our version of pumpkin bread, with walnuts and a chocolate swirl to boot. Don’t you want to just pour your face into that bowl? Well our members get to starting tonight. It’s our November delivery week, and now we’re going to show you how we made our pints!

October 11, 2013
The making of flavor #96, Candy Corn
Step 2: Once melted, the candy corn turns into this crazy vibrant fluorescent orange saccharine syrup, shown left above. It’s kinda scary. But it evens out into a nice light, more digestible, orange/pink hue when added to our dairy base. 

The making of flavor #96, Candy Corn

Step 2: Once melted, the candy corn turns into this crazy vibrant fluorescent orange saccharine syrup, shown left above. It’s kinda scary. But it evens out into a nice light, more digestible, orange/pink hue when added to our dairy base. 

October 10, 2013
The making of flavor #96, Candy Corn.
Step 1: Obtain massive amounts of candy corn. This is easy this time of year, you can’t pop into a drug store without a witch dangling in your face, and candy corn at every corner. Then we melt the candy corn down in our milk and cream.
Did you know? Candy Corn has artisanal roots, too. (Just like MilkMade!) It was originally made by hand over 100 years ago - combining sugar, corn syrup, and marshmallow. Workers had to lay each kernel, layer by layer. (Just like we pack our pints!) Today, however, it’s a little less artisanal - the recipe remains the same, though it’s now made with a mechanic molding process. Which is good because 35 million pounds of this stuff is produced annually. That’s 9 billion kernels. Holy candy corn!

The making of flavor #96, Candy Corn.

Step 1: Obtain massive amounts of candy corn. This is easy this time of year, you can’t pop into a drug store without a witch dangling in your face, and candy corn at every corner. Then we melt the candy corn down in our milk and cream.

Did you know? Candy Corn has artisanal roots, too. (Just like MilkMade!) It was originally made by hand over 100 years ago - combining sugar, corn syrup, and marshmallow. Workers had to lay each kernel, layer by layer. (Just like we pack our pints!) Today, however, it’s a little less artisanal - the recipe remains the same, though it’s now made with a mechanic molding process. Which is good because 35 million pounds of this stuff is produced annually. That’s 9 billion kernels. Holy candy corn!

October 7, 2013
The making of flavor #95, Snick or Treat
Step 1: Using only positively local, family farm fresh dairy + a mix of brown and white sugars + a healthy dose of cinnamon, we recreate a snickerdoodle in the form of ice cream base. 

The making of flavor #95, Snick or Treat

Step 1: Using only positively local, family farm fresh dairy + a mix of brown and white sugars + a healthy dose of cinnamon, we recreate a snickerdoodle in the form of ice cream base.