Our Gelato Flavors
From now through the end of March, we'll be featuring some of the most decadent chocolate flavors we've ever came up with. A collection of rich, creamy, and incredibly dense gelati and one remarkably refreshing sorbet, our chocolate flavors are just perfect for the long winter nights we still have ahead of us.
Cherry Chocolate Chip Sorbet
Michigan-grown, tart balaton cherries form the base of this refreshing gelato, to which we add our own valhrona/callebeaut hand-made dark chocolate chips.
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.
Inspired by some of our favorite Mexican drinking chocolates, we take our award-winning dark chocolate base gelato and blend ancho chile, cinnamon, and just enough cayenne to give it a curious heat on the back of your palate.
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.
Our version of a true classic, we start with our dark chocolate gelato and then we fold in some handmade marshmallows from Zingerman’s Candy Manufactory, a mix of valrhona and callebaut handmade chocolate chips, and butter roasted Virginia peanuts.
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.
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.
Pure Michigan honey creates a rich yet delicate flavor.
Made with Hammonds 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.
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.
All Year Round Flavors
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.
Toasted coconut macaroons from Zingerman’s Bakehouse folded into creamy coconut gelato.
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.
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.
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.
An Italian standard, ours is made with hazelnut paste from the Piedmont in Northern Italy.
Better peanuts make better gelato! We use Koeze’s all-natural Cream-Nut peanut butter made by our friends in Grand Rapids.
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.
Made with lemon juice, lemon oil, and lemon zest, this is one of the most refreshing sorbets we’ve ever created!
Revved up with ripe Michigan raspberries