Chocolate and vanilla swirl custard layered with strawberry preserves and pieces of Stewarts Cheesecakes strawberry, chocolate, or classic cheesecakes.
We source jet black cocoa powder from ChicagoÍs own Blommer Chocolate and blend it into our chocolate custard to create a dark, bittersweet chocolate custard. Melt in your mouth chocolate flakes and a fudge swirl are then layered in to create the ultimate chocolate flavor.
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.
We bake our own flourless chocolate cake and layer large pieces of it into our chocolate custard, along with a fudgy swirl. Even if you aren't gluten free, you'll love this flavor!
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!
We start off by adding browned butter to our vanilla custard to give it a sweeter, richer flavor. Then we layer in apricot preserves for a hint of fruity sweetness.
We are taking fresh from the farm Michigan Blueberries (thanks Madoli Farms in Crystal Lake) and blending them into our vanilla dairy free coconut cream base with a lavendar extract.
For this peanut butter lover’s flavor, we start with a vanilla base to which we add peanuts, Reese’s peanut butter cups, a peanut butter swirl, and a swirl of rich chocolate variegate.
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.
We pull fresh award winning Colectivo Coffee fresh from Milwaukee, WI and mix Nutella Hazelnut Spread to make a smooth as silk custard. Try it in a concrete with oreos, chocolate flakes, and/or fudge!
