Seasonal Flavors

  • Cherry Cream Cheese

    We ribbon Tart Michigan cherries into our Zingerman’s Creamery cream cheese flavor. The combination of our cream cheese base capitalizes on the tanginess of the cherries, which is balanced by the creamy sweetness of the gelato.

  • German Chocolate

    This rich and indulgent flavor starts out with our Milk Chocolate gelato base. We then fold in toasted coconuts and dulce de leche caramel to help mimic the taste of a traditional German chocolate cake. Try a scoop of this flavor with a Zingerman’s Bakehouse Macaroon.

  • Hibiscus Berry Sorbet

    Reminiscent of agua de jamaica served in Mexico, this unique flavor is drawn from the petals of the hibiscus flower to create a dark red tea base. Subtle notes of blueberries, rose hips, elderberries, and mango adds complexity.

  • Mixed Berry Sorbet

    A soon to be summer favorite, this sorbet is the perfect berry blast! Bursting with Michigan Berries, this sorbet is pleasantly tart and sweet. This flavor is the perfect treat to enjoy after a long hot day. Pair this with a scoop of our cream gelato.

  • Raspberries n’ Cream

    Sun-ripened red raspberries are macerated in-house and swirled into our cream gelato to create this delightful creamy treat. The tart and juicy berries cut the richness of the cream for balanced flavor.

  • Watermelon Sorbet

    Using juicy and ripe watermelon purée we’ve created a refreshing summertime treat. This flavor packs all the satisfaction of a cool slice of watermelon in one scoop – minus the seeds. Try this sorbet paired with a gin and tonic for a refreshing cocktail.

All Year Round Flavors

  • Buenos Aires Brownie

    This fabulous flavor begins with our rich and creamy milk chocolate gelato base. We then mix in chunks of Zingermans Bakehouse Buenos Aires brownies. Ribbons of rich, sweet dulce de leche are added for extra richness.

  • 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 Hazelnut

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

  • Coffee

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

  • 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.

  • Dulce de Leche

    Rich and sweet caramel swirled throughout.

  • 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.

  • 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.

  • Salted Caramel Chocolate Chunk

    Our vanilla gelato is the base, to which we add liberal amounts of salted caramel and stoneground chocolate from our friends at Mindo Chocolate right here in Michigan.

  • Sour Cream Coffee Cake

    In honor of Zingerman’s Bakehouse’s 25th Anniversary, we make a cream cheese based gelato with chunks of their renowned Sour Cream Coffee Cake and swirls of cinnamon.

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