Seasonal Flavors

  • Cinnamon

    We use genuine Korintje cinnamon from India, which has a much deeper and more complex flavor than widely available conventional cinnamons. The real stuff gives this gelato a signature robust spicy flavor that pairs absolutely perfectly with apple pie.

  • Harvest Pumpkin

    We use dense, slowly cooked pumpkin and our own blend of pumpkin spices to make this quintessential Fall flavor. Like a freshly baked pumpkin pie without the crust!

  • Honey

    Pure Michigan honey creates a rich yet delicate flavor for this Fall seasonal flavor.

  • Paul’s Peppermint

    Made with Hammond’s peppermint candies and the best mint oil we could find, this gelato is seriously minty and will hold its own alongside just about any dessert you throw at it (especially warm chocolatey ones)!

  • Paw Paw

    Made with fruit from Marc Boone’s orchard (9 miles west of our creamery), this gelato has a deceptively intense tropical flavor. Unique in every way, we’re happy to be using a traditional Michigan fruit that doesn’t get the attention it deserves these days.

  • Pistachio

    We make this incredibly deep gelato with 100% Italian pistachios. The slightly salty flavor and luxuriously creamy texture of our pistachio gelato is unmatched.

All Year Round Flavors

  • Burnt Sugar

    Like the best part of a crème brûlée. We caramelize 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.

  • Chocolate Balsamic Strawberry

    We add a balsamic vinegar reduction to our award-winning dark chocolate gelato base, intensifying its natural flavor and playing off nicely with some strawberries that we macerate with sugar and more balsamic reduction for a truly decadent treat.

  • Dark Chocolate

    Made with Scharffenberger artisan cocoa from California and exceptional cow’s milk from Calder Dairy right here in Michigan, this gelato is dark, intense, rich, ridiculously dense, and voted the best in Michigan.

  • Coconut Macaroon

    Toasted coconut macaroons from Zingerman’s Bakehouse folded into creamy coconut gelato.

  • Coffee

    We use beans freshly roasted and ground next door at Zingerman’s Coffee Company for a rich coffee flavor with no bite.

  • Dulce de Leche

    Rich and sweet caramel swirled throughout.

  • Ginger

    Sweet and spicy; we use ground ginger root and candied ginger.

  • John, Do Ya?

    The classic Italian combination of dark chocolate and hazelnut. So good, we’ve spelled it phonetically.

  • Maple Pecan

    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.

  • Nocciola

    An Italian standard, ours is made with hazelnut paste from the Piedmont in Northern Italy.

  • Peanut Butter

    Better peanuts make better gelato! We use Koeze’s all-natural Cream-Nut peanut butter made by our friends in Grand Rapids.

  • Roadhouse Vanilla

    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.

  • Turtle

    A true American classic flavor, we stay true to tradition combining our deep dark chocolate gelato with the best butter roasted Georgia pecans we can find and ridiculously rich Argentinian dulce de leche.

Sorbets

  • Lemon Sorbet

    Made with lemon juice, lemon oil, and lemon zest, this is one of the most refreshing sorbets we’ve ever created!

  • Raspberry Sorbet

    Revved up with ripe Michigan raspberries