archived flavors

Tart apple compote meets vegan caramel meets vegan coconut ice cream.

Smooth & creamy, sweet & floral, simple & delicious cinnamon ice cream.

Mini marshmallows, candied hazelnuts, & chocolate chunks all folded into a rich melted chocolate ice cream. Chocolatey, nutty, and gooey in every scoop.

Delightfully earthy, nutty, toasty! Organic black sesame tahini is blended into our rich & creamy ice cream and paired with homemade honeycomb candy.

No creepy crawlers here, just dairy-free black cocoa coconut cream with a dusting of black cocoa cookies and crimson swirls of vegan white chocolate frosting.

Witchfully refreshing fruit punch sherbet, bursting with orange-flavored candy and finished with thick ribbons of sour candy apple slime.

On the night when the veil between worlds thins, Halloween unleashes a swarm of edible critters to tickle your tongue—and your fancy—in the return of our sweet green matcha ice cream. Don Bugito’s munchy, crunchy chocolate crickets and toffee-brittle mealworms wriggle into every bite, a superfood delight you’ll keep coming back for more. Dare to indulge? (You do.)

Hidden away in the back of an old cupboard is Grandma’s secret book of family spells—or wait, we mean... recipes. Crack open the worn leather spine and whisper an ancient incantation: one crooked smile of Jack, a pinch of warming spice, tender hunks of pumpkin bread whipped up oh-so-nice, and generous swaths of cream cheese frosting. Bite after tasty bite, it’ll light you up and leave you grinning.

As darkness falls across the land, the witching hour is close at hand. The time has come to dump our bags of housemade Halloween candies—inspired by Kit Kats, Snickers, Reese’s and Heath—into diabolically delicious salted butterscotch ice cream. Feast on vampire-bite-sized crispy milk chocolate feuilletine pieces, peanut butter embalmed in chocolate, and almonds smothered in BOOrbon vanilla toffee. Like any savvy trick-or-treater, you’ll want to stash away some for yourself. Once you take a bite, sharing will become the scariest part of all.

SoftServe with Candy Corns

Pineapple and coconut with a touch of light rum flavored extract (non alcoholic)

Pecan pie ice cream is a rich, decadent dessert that mimics the flavor of a classic Southern pie by combining brown sugar or vanilla ice cream with buttery roasted pecans, gooey caramel or molasses sw... Pecan pie ice cream is a rich, decadent dessert that mimics the flavor of a classic Southern pie by combining brown sugar or vanilla ice cream with buttery roasted pecans, gooey caramel or molasses swirls, and pieces of flaky pie crust. Read More

A refreshing, homemade honeydew melon taste that’s silky smooth and bursting with the pure, juicy essence of ripe honeydew.

Inspired by the beloved candy bar. Cookie Milk ice cream is swirled with vanilla bean caramel, gems of crispy vanilla shortbread & chocolate magic shell

A captivating sorbet of the harvest season: WA-grown organic concord grapes & blackberries, with warming spices and vanilla

This year the cone wasn’t enough - chocolate ice cream with activated charcoal & crispy pieces of chocolate-covered Frankencone throughout.

Rich, cozy, and subtly complex, Figgy Foggy gelato features a smooth, light brown base infused with the sweet warmth of figs. Tiny bits of tender fig scattered throughout add a delightfully jammy texture and deep, natural sweetness to every scoop.

Bright, crisp, and refreshingly tart, our Sour Green Apple Sorbetto captures the bold flavor of a freshly picked green apple. Vibrant, juicy, and perfectly tangy with a clean finish, it’s a refreshing scoop that’s as invigorating as biting into a crisp Granny Smith.

Bright and comforting, Pear Crostata gelato features a crisp, porcelain-white base studded with delicate, tiny pieces of sweet pear. Golden pastry crumbles and a light drizzle of warm caramel bring all the buttery, freshly baked charm of a classic Italian tart to every bite.

Made with Sicilian pistachios, this gelato carries a naturally nutty sweetness and roasted depth. Its creamy body enhances the richness without overpowering. A benchmark of true Italian gelato tradition

Warm and deeply comforting, Spiced Cookie gelato features a rich, spice-infused base swirled with golden caramel and topped with a generous sprinkle of crushed spiced cookie crumbles. Every scoop offers the cozy, aromatic flavor of classic gingerbread and speculoos, balanced by tiny crispy cookie bites throughout.

Our creamy Vanilla Malt cultured gelato, loaded with colourful M&M’s. A little Halloween nostalgia, a whole lot of chocolatey crunch and all the good bits of trick-or-treating without having to knock on a single door.

There's something lovely about the gentle sweetness of a ripe tangerine. We've folded that delicate citrus flavour into our cultured gelato for something rich, creamy and just a little tangy. Bright, smooth and quietly addictive.

Golden churros rolled in cinnamon sugar, with real bits of churro folded right through our creamy cultured gelato. Buttery, sweet and a little crunchy, because if we're making a churro flavour, we're putting the good stuff in every scoop! Our second flavour for Día de Muertos at Pike Place Market is a nod to the simple joy of sharing food with the people you love. Different cultures, different recipes, but one thing we've always believed: good food tastes even better when it's shared. Especially when there's cinnamon sugar involved.

Rich, velvety chocolate with warming cinnamon, a touch of nutmeg and a cheeky kick of cayenne. Creamy, comforting and just enough heat to keep you coming back for another spoonful. Made to celebrate Día de Muertos at Pike Place Market, where generations of families have brought their food, cultures and traditions together. As a Greek family, we love a celebration that honours those who came before us. After all, we're only here because of them. Here's to keeping their stories alive, one delicious scoop at a time!

Pronounced koo-rah-BYEH-thes. A Greek family biscuit turned cultured gelato, inspired by Yiayia showing us how to make them the proper way. Buttery almond shortbread, powdered sugar everywhere and that holiday-table feeling where someone is already telling you to eat another one. Sweet, soft and nostalgic, with a little cultured tang to keep it Hellenika.

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.

A little sweet, a little heat and plenty of fall warmth. Korean fermented chilli paste meets comforting cinnamon in our signature cultured gelato. Creamy and tangy with subtle fruity notes, warm spice and a gentle chilli kick, it’s an unexpected combination that just works. Curious? Ask for a taste. This might be your new fall favourite.

This one tastes like standing at a dairy counter before everything got too clever. Vanilla, malted barley and our cultured base, all creamy and familiar with that warm cereal note that makes malt feel like childhood without turning it into a gimmick.

Sweet corn cultured gelato with a cereal-milk feel, creamy, toasty and nostalgic, like the milk left at the bottom of the bowl. As Aussies, one of our first real connections to America came through a family in Iowa, and over the years we realised how much we shared, family, generosity, a connection to the land and not taking ourselves too seriously. America Needs Farmers has long been part of Iowa football culture, and that idea hits home for us. We only get to make what we make because of the farmers and producers behind it.

Tart Washington rhubarb folded through our cultured gelato, bright, tangy and just sweet enough. The natural acidity of the fruit works beautifully with the cultured base, giving it a flavor that feels fresh, nostalgic and a little old fashioned in the best way.

We met Anna of Yoka Miso as fellow vendors at the U District Farmers Market and knew straight away we wanted to make something together. Her deeply savoury, fermented miso is folded through Chef Traci’s Atrium Kitchen caramel and our cultured gelato. A very Seattle flavour, built through markets, fermentation, family traditions and friendships.

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.

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.

Our autumn, or fall if you’re American, take on the Egyptian dessert our Yiayia grew up with. Cultured gelato with coconut, pistachios and sultanas, or raisins if we’re translating again. Rich, nutty and made for cooler days.

We brew an extra strong batch of Olympia Coffee, blend 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.

Black Raspberry Ice Cream with Raspberry Swirls & Crackling Fudge Chunks

Freshly preserved strawberries, tender, sweet layered biscuits, and an enriched strawberry ice cream base come together in a scoop inspired by one of the South's most beloved desserts. It's like summer in every spoonful.

A scoop inspired by family and home. Dried hibiscus flowers, hand-carried from Trinidad, are steeped and paired with fresh blueberry puree, with warm notes of cinnamon, clove, and star anise, creating a bright, refreshing sorbet that celebrates the flavors of the Caribbean.

Some desserts brighten the whole table. We swirl our tangy housemade lemon curd into rich lemon ice cream, fold in buttery graham cracker crumble, and finish with toasted meringue for a scoop that's sweet, tart, and tastes just like a slice fresh from the oven

We start with prized Alphonso mangos from India, celebrated around the world for their rich sweetness and tropical fragrance. Blended into a vibrant dairy-free sorbet and finished with a sprinkle of Tajín, it's a refreshing scoop with just the right kick.

We love peaches, but we love what grows beside them just as much. Fresh lovage brings gentle herbal and citrus notes with that vibrant touch of celery that makes ripe summer peaches taste even sweeter. Folded together into a rich spiced cobbler and finished with a brown sugar oat crumble, this is the kind of scoop that makes you scream for ice cream.

Sweet corn has always deserved a place at the dessert table. We cook it down into a rich corn pudding, roast the cobs for even more flavor, and fold in ribbons of housemade blackberry jam. It's sweet, buttery, and bursting with the best parts of summer.

Butter pecan has always been a classic, but we couldn't stop there. We bake a rich pecan pie with that gooey, buttery filling and toasted southern pecans, then fold it into our sweet cream. Every scoop delivers the warm, caramelized flavors of a slice of pecan pie without the crust.

Smooth with a big punch of caffeine from our friends at Boon Boona, this lovely ice cream is cold brewed for 48 hours and strained, catching the perfect bits of coffee beans to create a decadent coffee ice cream that’s balanced, bold, and simply delicious.

Our most delicious mistake. We transform our imperfect housemade brown-butter waffle cones into an irresistible ice cream infused with toasted brown-butter bits. Think toasted cereal, buttery waffle cone, and warm roasted grains in every creamy bite.

MarketSpice Earl Grey, cold drip brewed at Pike Place for bright bergamot, then rounded with vanilla and our cultured dairy base.