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 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.
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.
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 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.
Our dark chocolate custard (made with Blommer's chocolate) is blended with whole, ripe avocados. The avocados add a bit of an earthy taste to the bitter chocolate and gives the custard a decadent, mousse like texture.
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.
We use local single origin dark chocolate (food process into very small pieces) and layer into our mint essenitial oil dairy free. This is colored green with spirulina extracts from Green Mountain Flavor Company right here in IL.
