Seattle's seasonal ice cream flavors

We brew an extra strong batch of Boon Boona Coffee's Jebena Blend coffee beans, spin it with rich local cream and milk, and infuse it with organic and fair trade vanilla to make this ice cream taste like the dreamiest iced vanilla latte you've ever had.

Pieces of homemade gingersnap cookies folded into vegan coconut milk ice cream spiced with cinnamon, clove, ginger, and molasses.

Crisp cardamom streusel and bites of thick, spiced apple compote in a cinnamon, apple, and ginger spiced base.

The perfect blend of warm spices, smooth texture, and buttery pie crust.

Milk chocolate ice cream blended with homemade toffee bits and K’ul Chocolate chunks.

Orange zest, vanilla, cinnamon and salt bring warmth to a creamy coconut cream. Cranberry jelly runs through every scoop alongside generous pieces of cranberry tart. Bright, rich and ready for its place at the Thanksgiving table.

Silky caramel ice cream gets its deep savory flavor from heavy cream infused with turkey and bacon. We sear them together, deglaze the pan with cream and let all that flavor steep before churning it with a ribbon of caramel. Rich, smooth and salty-sweet, with a savory finish. One bite and the whole thing makes sense.

A rich, golden pumpkin-spice custard layered with pumpkin pie filling and almond croissant clusters. Velvety, buttery, warmly spiced and very generous with the crunch. Exactly the kind of dessert that deserves a second helping.

This year, Row 7 is bringing the side: a roasted squash casserole by the pint. The seed company, founded by Dan Barber of Blue Hill, works alongside chefs, farmers, and plant breeders to develop flavorful new organic vegetables—and their Koginut Squash has become a cult favorite. Roasted, the squash becomes velvety, and its rich, nutty flavor lends a fresh herbaceous-ness to the maple syrup and sage ice cream. A deep, wine-like pomegranate jelly ripples across every scoop with a bright acidity that cuts through the caramelized sweetness. Buttery Ritz-cracker-and-hazelnut crumble folds in for a textural crunch, like the topping of your favorite baked Thanksgiving dish.

Everyone loves a bread basket, and ours is brimming with warm, fluffy buttered rolls. Slightly sweet, lightly toasted, and finished with a sprinkle of flaky sea salt, these melt-in-your-mouth dinner rolls are gently folded into a rich, sweet-and-salty butter ice cream. Simple yet irresistible, this classic starter gets everyone excited for what’s to come.

It’s like Chunky Monkey but better :-) Mega creamy banana tahini ice cream with chunks of walnut chocolate chip cookie and ribbons of homemade tahini caramel.

The Spumoni you’ve been waiting for - our chewy chocolate ice cream with salted pistachio and fresh cherry ice cream for a classic up-do.

This is an alternatively-sweetened ice cream - coconut sugar and dates only! Refined sugar free!

Creamy cheesecake ice cream infused with spiced pumpkin and hints of cinnamon, nutmeg, and clove.

A decadent blend of rich chocolate and smooth butter rum swirled into creamy perfection.

Black Raspberry Ice Cream with Raspberry Swirls & Crackling Fudge Chunks

Bright and utterly refreshing, Pink Grapefruit captures the pure essence of sun-ripened citrus in an exceptionally silky sorbetto. Striking the ideal balance between vibrant tartness and delicate sweetness, it delivers a clean, palate-cleansing finish with every crisp, cooling spoonful.

A tribute to timeless Italian tradition, Crema elevates a classic, velvety custard base with the historic sette profumi—an aromatic blend of seven warming spices. Rich, silky, and subtly fragrant, each spoonful unfolds with notes of citrus zest, delicate florals, and comforting spice for an elegant, old-world indulgence.

Inspired by the rustic warmth of an Italian baked tart, Pecan Crostata features a rich caramel pecan gelato folded with ribbons of golden caramel, buttery pecan pieces, and spiced Lotus Biscoff cookie crunch. It is an indulgent, layered tribute to bakery classics, balancing sweet warmth with an irresistible pastry crunch.

Named after the Italian word for "cloud," Nuvola pairs an airy, velvety texture with the deep, toasted richness of roasted black sesame. Strikingly dark and naturally nutty, it delivers a delicate balance of earthy warmth and gentle sweetness for an understated, sophisticated scoop.

Sweet Washington-grown apples, warm cinnamon and golden, buttery pie crumbles folded through our creamy cultured gelato. A little tang, a little crunch and all that cosy, fresh-from-the-oven apple pie goodness. Just begging for another scoop.

A little Puerto Rican sunshine for a Seattle Christmas. Inspired by the island’s beloved holiday tradition, our Coquito cultured gelato brings together rich coconut, warm cinnamon, nutmeg and vanilla. Creamy, gently spiced and finished with our signature cultured tang. A taste of the tropics in the middle of a Pacific Northwest winter.

Our beginning and our blueprint. Greece in the culture, raised in Australia and Seattle in the kitchen taking it somewhere new. Clean, creamy and built to become anything.

Deep Dutch cocoa and our cultured gelato. Rich, dark and smooth, with that clean cultured tang cutting through so it lands more grown up than sweet shop.

House-made lemon curd stirred through our cultured gelato base, made with Wilcox Family Farms eggs from Roy, Washington and real lemon juice. We’ve been making lemon curd since we were kids, so this one tastes like lemon meringue without the crust. Bright, creamy and sharp in all the right places.

Bergamot-rich Earl Grey meets sweet orange in our tangy cultured cream, with a touch of activated charcoal for that unmistakable Seattle-grey finish. It looks like the forecast and tastes far better.

Made with blueberries grown here in Washington and a touch of blue spirulina for natural colour and a little superfood goodness. Bright, creamy and unmistakably Northwest.