Toasted coconut macaroons from Zingerman’s Bakehouse folded into creamy coconut gelato.
Sweet and spicy; we use ground ginger root and candied ginger.
Pure Michigan honey creates a rich yet delicate flavor.
Using lemon curd from Zingerman’s Bakehouse, we create a gelato with a velvety texture and sweet lemon flavor.
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.
Madagascar’s famous bourbon vanilla beans lend an earthy quality to everyone’s first favorite flavor.
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.