Today we're scooping:
Lemon ice cream with white chocolate sponge cake and a strawberry swirl.
Coconut ice cream, swirled with housemade caramel sauce and toasted coconut flakes.
Malted ice cream with vanilla beans and Whopper candy.
A light, refreshing sorbet made with ripe, juicy watermelon.
Creamy milk chocolate ice cream ribboned with Persephone’s signature graham crackers and swirls of our house-toasted marshmallows. (Persephone Bakery Collab)
A blend of four types of vanilla - vanilla extract, vanilla paste, vanilla bean, and vanilla salt - to create a deep, layered flavor.
Mint ice cream blended with semi-sweet chocolate chips.
Vanilla ice cream mixed with our house-made chocolate chip cookies, repurposed when they aren’t the perfect size for our ice cream sandwiches.
House-made huckleberry compote swirled into our huckleberry ice cream.
Salted caramel ice cream with a salted caramel swirl.
Milk tea flavor ice cream with a brown sugar swirl. Topped with brown sugar popping bobba bubbles at the scoop shop.
A base of 55% dark chocolate and cocoa paste, blended to create the taste of milk chocolate ice cream.