A holiday classic since 1985!

We puree ripe bananas into our vanilla coconut cream base and layer in a dairy free and gluten free graham cracker crumble, which results in a flavor that tastes just like the real thing.

A light chocolate mint custard layered with melt in your mouth chocolate flakes.

We use single origin chocolate from one of our favorite local chocolate makers.

Chocolate ganache and caramel are both drizzled between layers of chocolate and vanilla custard, for a swirl flavor that goes well with just about everything.

Toro Espresso by Collectivo Coffee in Milwaukee, WI infused Custard with Caramel and Oreos layered in.

Real fromage is blended into our vanilla custard base to create a cheesecake custard. Sweet blueberry pie topping and a house made graham cracker crumble is swirled in to finish off this customer favorite!

We don't mess around with this classic; we use the best butter pecan syrup to create that unmistakable custard flavor and layer in roasted, salted pecan pieces for the ultimate sweet and salty combination.

Our newest made-in-house pretzel topping layered into vanilla coconut cream "custard", along with a peanut butter swirl.

Spices and molasses are blended into our vanilla base to recreate the flavors of homemade gingerbread. We also layer in a housemade gingersnap crumble and caramel drizzle

Made with real cinnamon oil, this flavor tastes best on top of warm, apple pie along with a dollop of whipped cream.

Happy Turkey Day you beautiful person! Have a seriously blessed and safe day.

Dark chocolate peppermint frozen custard and crushed peppermint will have you whistling Christmas songs in no time...

We have been given the recipes to the blobs! If you went to school in Crystal Lake, then you have had a peanut butter & Rice Krispie "balls". Patty gave us the goods, but the original recipe goes to Pearl. We layer this "dough" into vanilla custard. It is crispy, crunchy, gooey, and delicious!

Dark chocolate peppermint dairy free with layers of smashed peppermint candy pieces.