Our reimagination of the classic. We spike our cream with just enough Guatemalan fleur de sel to bring out its nuances then drizzle in ribbons of our hand-burned caramel. Made with Bitterman salt.

Made with the same malt you'd use to brew amber ale, our housemade cookie dough is perfectly salty thanks to 2 types of salt. Thick malted fudge rounds it all out. Made with Jacobsen's sea salt.

Grandma Malek made this almond brittle every year for the holidays. Here it joins forces with hunks of slightly salty chocolate ganache that stay soft and creamy even when frozen.

It's called double fold for a reason our friends at singing dog use twice as many vanilla beans in their extract to pack an incredible punch. This definitely ain't vanilla. Made with singing dog vanilla.

For anyone who eats brownies warm right out of the pan. We fold our housemade marshmallow fluff into intensely chocolatey brownie batter so each piece stays fudgy in ice cream.

We cold brew our favorite roast from James coffee co. with woodsy bourbon to extract the beans' full fruity flavor. Made with James coffee and green bar distillery whiskey.

Rich white chocolate custard provides the ultimate backdrop for lightly caramelized bright strawberries to really pop.

Bliss for lavender lovers. We steep pounds of lavender petals in local honey, bringing out more complex, herbaceous flavors than you've ever experienced. Made with Massey wildflower honey.

Our black olive butter brittle featuring California coast oil-cured olives is a surprisingly fruity addition to this cave-aged goat cheese ice cream. Made with cypress grove creamery Humboldt fog and California coast olives.

Coconut water and a little sugar are the only things we need to let the sweet-tart quality of strawberries shine in this creamy, refreshing flavor. Made with harmless harvest coconut water.

This is the most decadent ice cream you've ever tasted, thanks to the trifecta of dandelion chocolate, coconut cream, and hazelnut butter. Chunks of our homemade gluten-free and vegan Oreos make it over the top. made with dandelion chocolate.

Coconut and pure Oregon mint oil coalesce into delicate, floral ice cream, freckled with organic chocolate from San Francisco's craft chocolate godfather. Made with tcho and seely mint.

24 Blackbirds founder Mike Orlando lends his natural curiosity and marine biology and chemistry background to bean-to-bar chocolate. A housemade Zinfandel port jelly and freckled chocolate bring out the spiciness in our cardamom black pepper ice cream. Allergens with milk and sulfites.

Milla's geometric chocolates are stunning, elegant, and highly technical easily the most romantic bar of chocolate you'll ever have and we love her hazelnut praline most. This hazelnut butter ice cream has bits of crisp chocolate and a swirl of dense Nutella fudge. Allergens with milk, tree nuts hazelnuts.

Inspired by ingredients gleaned from her father's middle eastern grocery store, chocolatier Diana Malouf's signature is her beautifully layered fig and sesame buttercup. We sprinkle housemade tahini ganache and bursts of fig jam into a lightly spiced cardamom ice cream. Allergens with milk.

Jonathan Grahm creates delicious, stunning confections almost too beautiful to eat. Almost. This salted sweet cream ice cream with house caramel and crunchy milk-chocolate-covered caramel corn is an homage to his most famous Haute chocolate bar, The Drive-In. Allergens with milk and soy.

Chocolatiers David Mejia and Sandra Bedoya keep their vegan chocolates deliberately pure with only single-origin cacao and organic sugar. So we made an unadulterated vegan sorbet using just nibble chocolate, coconut cream, and fleur de sel. Allergens with tree nuts coconut.