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.
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 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 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 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.
We candy cocoa nibs from Askinosie Chocolates in Springfield, Missouri and layer into burnt caramel custard spiked with shots of espresso from Colectivo Coffee to make a deliciously crunchy flavor y'all.
This flavor is inspired by those delicious Take Five candy bars. Peanut butter coconut cream "custard" with peanuts, pretzel crumble, and chocolate pieces.
This fun flavor is for kids of all ages. We start by mixing in vanilla cake batter with our vanilla custard and layer in heaps of rainbow sprinkles. We use a special natural coloring made from turmeric to give the yellow color from Green Mountain Flavor Company.
We are taking fresh from the farm Michigan Blueberries (thanks Madoli Farms in Crystal Lake) and blending them into our vanilla custard with a lavendar extract.
Our dairy free single origin chocolate base layered with pecan pieces, coconut flakes, and dairy free/gluten free brownie pieces from Holcomb Hollow bakery.
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.
Our take on German Chocolate cake starts with a chocolate base and is layered with our homemade flourless chocolate cake, pecans, coconut, and a caramel swirl.
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 make a smooth as silk brownie custard and layer in cookie dough. It is the best of both worlds and something that both kids and adults love. #cheatday
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 are taking fresh from the farm Michigan Blueberries (thanks Madoli Farms in Crystal Lake) and blending them with lemon extract into our dairy free vanilla. Silky smooth and will pair awesome with a multitude of toppings or in a GF cone.
