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.
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.
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!
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 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.
A non dairy mocha based "custard" made with Dead Sled Coffee's Hellbilly Brew and layered with a gluten free and dairy chocolate cookie crumble and pieces of single origin chocolate,
A dark chocolate mocha custard made with Dead Sled Coffee's Hellbilly Brew and layered with a homemade chocolate cookie crumble, chocolate flakes, and chocolate ganache.
An extra strong espresso custard made with Dead Sled Coffee's Never Sleep Again blend and layered with espresso flakes and espresso infused caramel... this will wake the dead!
A strong dairy free coffee base made with Dead Sled Coffee's Never Sleep Again blend and layered with vegan/gluten free brownie bites and a vegan chocolate shell.
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 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 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 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.
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.
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.
