Creamy coconut custard layered with sweet coconut flakes.

We throw ripe bananas into the woodchipper and layer in pie crust pieces, which results in a flavor that tastes scary good.

This favorite has real peaches and extracts in our dairy free and vegan coconut cream "custard".

We use a formage (cheesecake) base and layer in graham cracker crumble, pecans, fudge, and caramel.

Our espresso infused custard is made with fresh pulled Neon Espresso and layered with roasted almonds and a swirl of chocolate ganache.

Peanut Butter and Pretzels (contains gluten) layered in our dairy free coconut cream base.

Fresh, black raspberry puree is mixed into our vanilla base for a smooth, creamy refreshing flavor.

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.

We pull Colectivo Coffee fresh from Milwaukee, WI and mix into our dairy free coconut base and layer finely ground local single origin chocolate. For coffee lovers, it doesn't get better than this...

Think Cookies and Cream taken to the next level! Light and creamy vanilla custard layered with a mountain of crushed oreos and a salty caramel swirl.

Our best selling flavor combines juicy black bordeaux cherries and melt in your mouth chocolate flakes in a sweet amaretto flavored custard.

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.

Strawberry dairy free with layers of Askinosie dark chocolate broken bars layered in.

This campfire classic starts with chocolate custard and is layered with heaps of mini marshmallows, graham cracker, and a fudgy chocolate swirl.

We mix pumpkin puree into our cheesecake flavor base and sprinkle in chunks of New York style cheesecake because we just canÍt get enough cheesecake.

Blue Heeler organic and fair trade coffee blend by Collectivo Coffee in Milwaukee, WI and lavendar notes inside our coconut cream dairy free "custard".

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!

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.

Real mint extract from Green Mountain Flavor Company, natural green coloring from spirulina, layered with oreo cookies make this dairy free flavor perfect for kids and kids at heart.

This flavor uses fresh strawberries that we puree into a vanilla custard base. Get it in a spooky sundae!

This flavor has been around since the store first opened in 1985! We still layer in those same black bordeaux cherries into that classic cherry custard and the result is the best cherry flavor around.

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

Chocolate flakes layered into a minty dark chocolate coconut cream base.

Our pumpkin flavor tastes just like pumpkin pie because we use real pumpkin puree and a special pumpkin spice mix.

Green mint custard (naturally colored with turmeric and spirulina extracts) with big globs of chocolate cookie dough, chopped up Andes Candies, and a hardening chocolate swirl.

Our dairy free pumpkin flavor tastes just like pumpkin pie because we use real pumpkin puree and a special pumpkin spice mix.

We make the same flavor base as we do our Butter Pecan flavor, but instead layer in chopped Heath Toffee pieces.

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!

This flavor uses fresh red headed strawberries that we puree into a vanilla coconut base. Get it in a spooky sundae!

This combination of chocolate custard, dark chocolate ganache, and crunchy chocolate flakes is a chocolate loverÍs dream.

Pumpkin custard with pecans and salted caramel.

Colectivo coffee custard with espresso flakes and espresso infused caramel... this will wake the dead!

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

Just like the song, but in custard form.

Super dark chocolate charcoal custard that looks black as a creepy night.

DF chocolate and vanilla swirl.

Vanilla with cherry topping, graham, chocolate variegate, mini marshmallows.

Oreo Cookies layered into our dark chocolate custard.

This flavor tastes just like the classic childhood frozen treat. It is a perfect flavor to remind us of summer... and it's dairy free today!

This flavor tastes just like the classic childhood frozen treat. It is a perfect flavor to remind us of summer!

This seasonal favorite has crushed candy cane chunks layered into peppermint custard for a peppermint double punch.

Our interpretation of the famous candy bar has chopped almonds, coconut flakes, and chocolate ganache all layered into coconut custard.

Peanut Butter Coconut Cream "Custard" layered with GF and Dairy Free Vegan Cheesecake made by Stewarts' Cheesecakes.

Think Cookies and Cream taken to the next level! Light and creamy vanilla custard layered with a mountain of crushed oreos and a salty caramel swirl.

We painstakingly reduce black licorice and blend it into our custard. It is the real deal.

We puree ripe bananas into our vanilla coconut cream base and layer in pie crust pieces, which results in a flavor that tastes just like the real thing.

Chocolate custard, chocolate flakes and a caramel swirl.

We make a from scratch, eggless oatmeal chocolate chip cookie dough and layer heaps of it into our classic vanilla custard. æA family favorite!

Cinnamon and nutmeg dairy free custard, graham crumble and peaches.

You'll be taken back to the good ole days with this chocolate malt flavored custard layered with crushed Whoppers.