Handcrafted ice cream made from scratch ingredients.
A celebration of St. Louis’ iconic breakfast pastry. Chunks of gooey butter cake layered throughout a rich and tangy cream cheese ice cream.
A layer of chocolate, a layer of caramel and a layer of three types of crackers (saltines, pretzels and the famous 2” round crackers) distinguish our addictive and homemade cracker candy. We finish it with flake salt then crush heaps of it into our salted caramel ice cream. The ultimate sweet and salty mash-up.
The original speculoos cookie. Europe’s perfect pairing with their coffee. Brown sugar, cinnamon, lightly caramelized ends. Fistfuls of speculoos pieces ribboned into our speculoos ice cream. The perfect pairing with your face.
Why Madagascar? There’s Tahitian and Mexican, but Madagascar vanilla is THE gold standard for vanilla as well as our fearless founder’s favorite.
Triple dark chocolate (not bitter) ice cream made from three Fair Trade African chocolates. For those who like it dark, rich and strong.
A smidge of locally harvested wild honey from Baba Cool Farm mellows the floral herbaceousness of our lavender ice cream.
We cupped and collaborated with Goshen Coffee of Edwardsville, Illinois, in choosing the ideal roast for the ultimate affogato. We call it the French Bistro Blend. As you can imagine, it is also the ideal roast for the ultimate coffee ice cream. A slightly sweet espresso roast with notes of chocolate.
Italians call these Sicilian pistachios “green gold”. Bold and sweet, we think they are the best in the world. Shelled, skinned, then roasted and refined into a paste which we meld with our 16% butterfat dairy (then let sit for 24 hours). Make no mistake, the nut is the star here.
Historically Blue Moon makers and purveyors have kept their recipe a closely guarded secret which also lent the flavor the name “Mystery”. It’s no mystery that we use nothing artificial in this bright blue, kid-friendly treat. Almond extract with raspberry and lemon. The algae, spirulina, naturally colors this midwest classic.
Our Front Porch Mint Chip is a pure snowy white, studded with loads of dark chocolate flakes and tiny green pieces of fresh Missouri-grown spearmint. Mint so fresh that you’ll think it was just plucked from the front porch.
Dairy-free ice cream made from scratch
Crafted with cashew milk, sweetened with dates and balanced with a touch of sea salt, this vegan treat is a can’t-miss.
Dairy-free-licious! Decadent chocolate, lush coconut cream and coconut milk.
Dairy-free-believe-it! This classic flavor combination gets a very vegan and mouthwatering refresh. Tart lemon plays against the subtle nutty flavor of poppyseeds. Coconut cream and coconut milk.
Dairy-free-can’t-stop-eating-it! We start with the same Fair Trade Madagascar vanilla that we use in our Madagascar Vanilla ice cream. The primary notes of the best vanilla in the world yield to a subtle finish of coconut.
Award-winning Rally Point Rye Whiskey by St. Louis’ own Still630, sweet vermouth, tart cherry juice and a touch of pure vanilla. We liberally fold in amarena cherries from Italy’s Fabbri. The classic cocktail doubles down as the classic boozy ice cream flavor.
We infuse Rebel Yell bourbon (St. Louis-based, Kentucky-distilled, Billy Idol-immortalized) into our Madagascar Vanilla ice cream, add maple syrup, sea salt and vanilla, and swirl in our salted and candied Missouri pecans. We created this flavor specifically for Dad and, umm…Billy Idol.
“Rock Lobster” or “Love Shack”? This cocktail from the late 70’s is a layered shot using Kahlua, St. Brendan’s Irish Cream and Grand Marnier. We use those exact ingredients in this boozy ice cream version…also named for the band and NOT the Stratofortress bomber.
Bruce Lee said, “Simplicity is the key to brilliance.” Our chocolate ice cream infused with a big, bold cabernet sauvignon. Simply brilliant.
We infuse Anejo El Mayor Tequila into a dark chocolate ice cream blended with the sweet and subtle heat of our mole sauce. Slightly smoky with amazing caramel notes. “¡Mas helado, por favor!”
Lady Bligh Spiced Rum. Roasted bananas seasoned with Vietnamese cinnamon. We use these ingredients with our all natural dairy to make an ice cream swirled with our homemade butterscotch caramel sauce. The tropics have never been so a-peelin’.
The popularity of pink champagne rises and falls with the vagaries of fashion. While a rage during the “Belle Epoque”, it fell into disfavor during the years 1930-1975. Today it’s hotter than ever, known both as a wine for lovers as well as a “naughty” wine. Well, that’s right up our alley. We’ll eat to that. Cheers!
We don’t mess much with classic cocktail recipes, especially when they contain only three ingredients. BUT we happen to love the unexpected and peppery bite of an old fashioned when made with rye instead of bourbon. Still630’s RallyPoint Rye Whiskey, Angostura bitters, our all natural dairy. Don Draper’s “d-o-c” (dessert-of-choice)?
We embarked on our own figgy holiday tradition with this exotic and delicious combination of Turkish figs, oranges, candied cashews and Rebel Yell bourbon. Our homage to the venerable fig…among the oldest fruits consumed by humans, they brim with symbolism in many of the world’s religions.
Cinnamon. Whisky. Ice cream. College parties would have been a lot better with this: bold (cinnamon) heat balanced by rich, cool dairy.
Disaronno Originale (this amaretto-tasting Italian liqueur dates back to the 16th century and is still made in Saronno), add both lemon and lime juice, finish with a dash of cherry juice. Sweet and sour redux.
Since 2011 Kevin Lemp and the beer magicians at 4 Hands Brewing Co. have produced some of the boldest and best flavors in St. Louis. The flavor is named for the beer which in turn is infused into a chocolate ice cream that delivers fully on its forename. Beer and chocolate lovers unite!