Toasted coconut macaroons from Zingerman’s Bakehouse folded into creamy coconut gelato.
Sweet and spicy; we use ground ginger root and candied ginger.
Guinness Gelato is one of our most anticipated flavors of the year. Made only for the weeks surrounding St Patrick’s Day, we create a syrup of real Guinness Stout to flavor our gelato with a slightly toasted and mightily malty flavor.
Pure Michigan honey creates a rich yet delicate flavor.
Candied Brown Bread
Available during the month of March, our recipe for Brown Bread Gelato is adapted from the Balymaloe Cookbook. Traditional Irish brown soda bread made at Zingerman’s Bakehouse is crumbled and caramelized with demerara sugar. Crunchy, sweet and slightly salty, it has become a staff favorite.
All Year Round Flavors
An Italian standard, ours is made with hazelnut paste from the Piedmont in Northern Italy.
Made with fruit from Marc Boone’s orchard (9 miles west of our creamery), this gelato has a deceptively intense tropical flavor.
100% Italian pistachios. The slightly salty flavor and luxuriously creamy texture of our pistachio gelato is unmatched.
Madagascar’s famous bourbon vanilla beans lend an earthy quality to everyone’s first favorite flavor.
Stoneground & Salted
Our vanilla gelato is the base, to which we add liberal amounts of salted caramel and salted chocolate from our friends at Peppalo Chocolate Co. in Tecumseh, MI.
Stoneground & Smoked
Our dark chocolate gelato studded with smoked almonds and smoked chocolate from our friends at Peppalo Chocolate Co. in Tecumseh, MI.
Like the best part of a crème brûlée. We carmelize pure cane sugar until it just starts to burn, releasing a pleasant bitterness that creates a wonderful balance with the sweet dairy base of our gelato.
We use beans freshly roasted and ground next door at Zingerman’s Coffee Company for a rich coffee flavor with no bite.
Made with Scharffenberger artisan cocoa. Dark, intense, rich and voted best in Michigan.
Dulce de Leche
Rich and sweet caramel swirled throughout.
John, Do Ya?
The classic Italian combination of dark chocolate and hazelnut. So good, we’ve spelled it phonetically.
We use Michigan maple syrup and loads of our own butter-roasted Georgia pecans.
Mint Chocolate Chip
We use real mint extract and fold-in our own hand-made chocolate chips.
Revved up with ripe Michigan raspberries
We source the most flavorful blueberries we can find from a base of small-scale Michigan farmers.