These flavors are available in our shop at 117 Market St. Some flavors may not be available on the bus. For specials including sundaes, ice cream sandwiches, and more, visit the shop!

Our flavors and toppings change often.
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  • Vanilla

    We use a combination of vanilla extract and vanilla paste from the great Nielsen-Massey Vanillas.

  • Peach Pie

    Made with the last of 2014’s peaches that we preserved! With pie crust crumbles and a hint of Tahitian vanilla.

  • Chocolate

    Made with cocoa powder and Callebaut chocolate.

  • Salted Butter Caramel

    Made with butter, cream, and lots of coarse sea salt, this is our most popular flavor.

  • Birthday Cake

    Just like when we were kids, but all natural! We added a hint of butterscotch and vanilla to our ice cream base, then mixed in sprinkles and our own cake pieces.

  • Vietnamese Coffee

    Why “Vietnamese”? We use espresso beans (from Carrboro Coffee) and sweetened condensed milk, just like you’d get in a Vietnamese restaurant (or a Thai restaurant, or Guglhupf)

  • Vanilla malt chip

    With malted milk powder, Nielsen-Massey vanilla, and Callebaut chocolate chips.

  • Rosewater

  • (Vegan) Girl Scout Mint


    Coconut-based peppermint “ice cream” with pieces of Thin Mint™ Girl Scout Cookies.

  • Vegan chocolate


    Both semi-sweet and dark chocolate are melted into a coconut milk base for a super smooth and creamy vegan ice cream. Probably the best vegan ice cream we’ve made yet.

  • Chocolate Peppermint

    Chocolate ice cream infused with fresh peppermint

  • Fresh Mint

    We steep fresh local mint in our ice cream base and then strain it out before churning. If you miss the chocolate chips, try it in a Classic Hot Fudge or Brownie Sundae!

  • Peach Cobbler

    We start with real peaches and oven-roast them for the ice cream base, then mix in chunks of house-made peach cake.

  • Apple butter

    We take NC apples, cook them down into apple butter with warming spices, and add that to our ice cream base.

  • Peppermint Stick

    Made with peppermint extract and all-natural candy cane crunch from India Tree. Tastes like Christmas. Or so we think.

  • Pumpkin

    Pumpkin puree with a touch of cinnamon and vanilla.

  • london fog

    Organic Earl Grey tea is steeped in Homeland Creamery cream, then we add a touch of vanilla bean paste for an ice cream reminiscent of the drink.

  • Roxboro Road

    Our take on rocky road ice cream – milk chocolate ice cream with candied hazelnut bits, marshmallow pieces, and almond slivers.

  • Burnt Sugar with Italian plum

    Deep dark caramelized sugar ice cream with a swirl of housemade Italian plum jam.

  • Molasses Gingersnap Cookies and Cream

    Molasses ice cream with homemade gingersnap crumbs swirled throughout.

  • Mint Straciatella

    Fresh mint ice cream with melt-in-your-mouth chocolate shavings.

  • Strawberry

    We start with whole local strawberries from Lyon Farms in Creedmoor) and prep them by hand for this classic flavor.

  • Maple Walnut

    A classic. Made with maple syrup and walnuts.

    You probably would have guessed that.

  • Castaway

    Coconut ice cream with pieces of Caramel deLites mixed in.

  • Ginger Dulce de Leche

    Ice cream made with fresh ginger juice and a swirl of milk caramel.

  • Brûléed Sugar with Plum Swirl

  • Blueberry Cheesecake

    Lyon Farms blueberries and cream cheese, with broken graham cracker pie crusts mixed in.

  • Lavender

    Fresh local lavender, steeped in our ice cream base.

  • Jasmine Tea

    Made with organic jasmine-scented green tea from our friends at Carrboro Coffee.

  • Coconut Brownie

    We add coconut milk and toasted coconut flakes to our ice cream base, then hand-mix in our own brownie pieces.

  • Blueberry Buttermilk

    We wish we were food writers, because it’s really hard to describe just what it is that the buttermilk adds to make this so good. Let’s just say “extra deliciousness”.

  • Roasted Peach

    We take fresh peaches, roast them in the oven with a bit of sugar, and blend them into our ice cream base for a real peach flavor.

  • Fig honey

  • Mint Chocolate chip

    Made with fresh local peppermint and tiny Callebaut dark chocolate chips.

  • Tea + Cake

    We steep earl grey tea in our ice cream base, then mix in pieces of house-made spice cake.

  • Strawberry Rhubarb

    Homemade strawberry preserves and rhubarb preserves are combined for this delightful seasonal flavor.

  • Bananas Foster

    Bananas roasted in brown sugar with a touch of dark rum, blended into our ice cream base.

  • Labneh

    Made with strained cow’s/goat’s yogurt, olive oil, lemon juice, and fresh mint.

  • Quince

    A quince is a fruit that’s kind of like an apple or pear, but not really. It’s got a more fragrant, almost floral taste. Really, you should just try it. Mr. Parlour’s mom brought us a bunch from Pennsylvania, and we cooked them down into a jam before adding them to our ice cream base.

  • Halvah

    Tastes just like the sesame candy! No halvah pieces, just pure sesame flavor.

  • Raspberry Cheesecake

    Ice cream made with raspberry puree and cream cheese, and swirled with chunks of graham cracker crust.

  • Orange Dream

    Fresh squeezed orange juice with vanilla.

  • Malted Cinnamon

    Two flavors that work wonderfully together. Tastes like a cinnamon bun.

  • Goat cheese + Coriander

    Fresh chèvre and toasted ground organic coriander seed

  • Lemon Curd

    We make our own lemon curd and mix it into our ice cream base for a sweet and tangy treat

  • Pistachio

  • Black raspberry

    Get it while you can! With black raspberries from Lyon Farms (probably the only batch we’ll get this year!)

  • Honey Orange

    Ice cream made from local wildflower honey with pieces of candied orange zest

  • Orange spice cake

    We add fresh orange zest and Carrboro Coffee’s winter blend tea (orange, rose, spices) to our ice cream base, then fold in pieces of ginger spice cake.

  • Bourbon brown butter praline pecan

    Ice cream made from brown butter and Wild Turkey bourbon, with pralined pecans mixed in

  • Banana

  • Summer Corn

    Corn is sweet, right? Why not make it dessert? We use fresh corn kernels and steep the cobs in the ice cream base.

  • Apple pie

    Ice cream made with western NC apples, with chunks of graham cracker crust mixed in.

  • Earl Grey

    Made with organic earl grey tea from Mountain Rose Herbs.

  • Pomegranate

    One of our scoopers brought pomegranates from her grandma’s tree, so we made a syrup to flavor the ice cream base, then mixed in fresh seed for bursts of flavor!

  • Tiramisu

    Mascarpone and espresso ice cream with ladyfingers mixed in.

  • Banana Chip

    Real banana ice cream with chocolate chips

  • Girl Scout Mint

    Thin Mint cookies are crushed and added to peppermint ice cream base.

  • Sweet potato

    Roasted local sweet potatoes, dark brown sugar, and a bit of cinnamon. Our favorite flavor! Try it in a cinnamon waffle cone, or in a dish with pralined pecans.

  • Key lime pie

    Key lime pies are baked, smashed, and layered into fresh lime and vanilla bean ice cream. We recommend topping this one with lots of whipped cream.

  • Preserved Strawberries with Peppercorn

    Homemade strawberry jam and a mix of pink and white pepper

  • Cookies and Cream

    Vanilla ice cream with pieces of Back to Nature sandwich cookies.

  • S’mores

    Marshmallow ice cream with a fudge swirl and a graham cracker crumble!

  • White Chocolate Hazelnut with Dulce de Leche Swirl

    White chocolate is melted into our ice cream base. Then we add toasted minced hazelnuts, a touch of hazelnut liqueur, and a swirl of dulce de leche.

  • Strawberry rosewater yogurt

  • Fresh Lavender

    We steep fresh local lavender in our ice cream base for 24 hours, then strain it out before churning.

  • Milk chocolate lavender

    Callebaut milk chocolate ice cream with organic lavender from Mountain Rose Herbs.

  • Honey Chai

    We brew chai tea, add extra cardamom, cinnamon, and fresh ginger, then add local honey.

  • Dulce de Leche Cheesecake

    A dulce de-leche flavored cream cheese ice cream base with pieces of graham cracker crust mixed in.

  • Eggnog

    This flavor inspired by the holiday classic is made with Homeland Creamery nog, rum, and nutmeg.

  • Coconut Curry with Candied Cashews

    A special flavor for one of our Kickstarter backers! This is a dairy ice cream with added coconut milk and curry powder. And of course, cashews candied in house.

  • Pumpkin Cheesecake

    Pumpkin cream cheese ice cream with pieces of graham cracker crust mixed in.

  • Ginger Hazelnut Crunch

    Fresh ginger ice cream with bits of candied hazelnut

  • Cucumber Lime Mint Sorbet

    A cool and refreshing summery sorbet flavor!

  • Lavender with Blueberry Swirl

    We steep our ice cream base with fresh local lavender, then churn it and add a swirl of sauce made from local blueberries.

  • Orange Blossom

  • Peppermint mocha

    Coffee, chocolate, peppermint, in no particular order.

  • Honey Lavender

    Organic lavender, local wildflower honey. Spring is in the air!

  • cherry dump cake

    Amarena cherry ice cream with cake pieces mixed in!

  • Beet

    Yep, that’s right, beet. We grate them and add them to the ice cream base for a few days, then strain them out once the color and flavor have infused it.

  • Black Raspberry Sorbet

  • Orange Blossom Tea

  • Ginger Ginger

    Ginger ice cream with candied ginger pieces.

  • Ethiopian Idido Coffee

    We got an exciting new Ethiopian variety from Carrboro Coffee, so we made it a little different. Whole beans are soaked in the ice cream base for 3 days and then strained out, so you can really taste the bright and fruity flavor of this variety of coffee!

  • Espresso Chip

    Made with espresso, a bit stronger than our Vietnamese Coffee flavor, and chocolate chips!

  • Summer corn with blueberry swirl

    Sweet summer corn from Lyon Farms, with a swirl of their blueberries!

  • Aztec Hot Chocolate

    Chocolate ice cream with cinnamon and ancho chile. Try it on a brownie sundae!

  • Avocado

    Made with sweetened condensed milk and a hint of lime.

  • tangerine

    Made with the zest and juice of tiny tangerines.

  • Strawberry Yogurt

    Fresh strawberries, Cabot yogurt, and our house-made strawberry jam mixed in!

  • Black Raspberry with Dulce De Leche

    Dulce de leche milk caramel swirled through ice cream made from Lyon Farms’ amazing black raspberries.

  • Strawberry-Lime with Strawberry Swirl

    All local strawberries, as usual, from Lyon Farms in Creedmoor.

  • Green Tea

    Made with organic matcha powder and a touch of lemon, ginger, and sweetened condensed milk

  • Purple Sweet Potato

    NC purple sweet potatoes, roasted and pureed.

  • Chocolate Espresso Stout Cake

    Chocolate ice cream with Carrboro Coffee espresso and chunks of chocolate stout cake from Crumb.

  • Butter Pecan

    A classic, here by popular demand.

  • Orange Cardamom

  • Milk Chocolate Molasses

    Made with milk chocolate and (wait for it) molasses.

  • Tangerine Cardamom

    Made with tangerine juice, tangerine zest, and a hint of ground cardamom.

  • Lemon Buttermilk with Strawberry Swirl

    Lemon juice. Buttermilk. A swirl of local strawberry jam.

  • Milk Chocolate Malt

    Made with milk chocolate and malted milk powder. Delicious! Make it amazing by adding hot fudge and malt powder as a topping too!

  • Strawberry Goat Cheese with Coriander

  • Tangerine and Goat Milk Yogurt with Strawberry Swirl

    The ice cream base is still cow’s milk, but there’s goat yogurt in there too!

  • Brown sugar roasted apple

    For this ice cream, we roast NC mountain apples with brown sugar to concentrate their flavor, then puree and blend them right into the ice cream base, along with bourbon vanilla.

  • Chocolate Earl Grey

    Organic Earl Grey tea from Mountain Rose Herbs+Cordillera single origin Colombian chocolate. Of course it’s delicious!

  • Alex’s Snickerdoodle

    A custom flavor designed with one of our generous Kickstarter backers. Cinnamon ice cream with a caramel swirl and snickerdoodle cookies mixed in.

  • Coriander goat cheese with strawberry swirl

    Fresh chèvre, toasted ground organic coriander seed, and a swirl of handmade strawberry-ginger preserves.

  • Apple Spice Cake

    Ice cream made from brown-sugar-roasted NC apples, with ginger spice cake from Crumb mixed in.

  • Green tea with ginger and honey

    Green tea ice cream with NC wildflower honey and bits of crystallized ginger.

  • Milk Chocolate

    Made with cocoa powder and Callebaut milk chocolate.

  • Lemon CRUMB Cake

    Lemon ice cream with bits of delicious cake from Raleigh’s CRUMB bakery mixed in!

  • Butterscotch Banana Cream Pie

    We roasted bananas in brown sugar and used some for the ice cream base. The rest got turned into banana cream pies and mixed in when the batch was frozen!

  • Honey hazelnut crunch

    For this flavor, we hand-make crunchy hazelnut praline and layer it through wildflower honey ice cream.

  • Maple and Almond Granola

    Maple ice cream base with granola and almonds mixed in!

  • Cherry Chocolate Chip

    Vanilla bean ice cream loaded with juicy cherry pieces and tiny chocolate chips, with a swirl of handmade cherry sauce.

  • Coconut cream pie

    We make coconut cream pies, chop ‘em up, and layer them into coconut milk infused vanilla bean ice cream.

  • Dulce de Leche

    Delicious milk caramel, made from scratch.

  • Pumpkin

    Made with local Indian River pumpkin, roasted and mixed with cinnamon and vanilla.

  • Chocolate pudding pie

    We made milk chocolate pudding and mixed it into our delicious vanilla ice cream base, then hand-mixed in chopped chocolate cookie crusts. Need we say more?

  • Cafe con leche

    Made with cold-brewed espresso from Joe Van Gogh, espresso powder, and panela sugar. Inspired by the Dunkin’ Donuts coffee Mrs. Parlour drank in Miami all summer circa 1999. But in a good way.

  • Lyle’s lemon buttermilk

    Homeland Creamery buttermilk, Lyle’s golden syrup, fresh lemons, and Neilsen-Massey vanilla beans.

  • Chocolate masala

    A take on one of our favorite chocolate bars, we add cardamom, cinnamon, and black pepper to a milk chocolate base, then fold bits of candied ginger into the finished ice cream.

  • Milk chocolate stout

    Made with Callebaut milk chocolate, Tahitian vanilla, and IGOR, Fullsteam’s bourbon-barrel aged stout.

  • Snickerdoodle

    Cinnamon ice cream made with brown sugar and Tahitian vanilla.

  • Bourbon butter pecan

    Pecans cooked in butter, cream, brown sugar, vanilla, and of course, (Wild Turkey) bourbon.

  • Dark chocolate orange

    Tastes exactly like a Terry’s chocolate orange. Our version is made with real orange juice and zest, and Callebaut dark chocolate.

  • Italian plum

  • Caramel apple

    Our salted butter caramel ice cream with the addition of caramelized and pureed local Brushy Mountain apples.

  • Honey spice latte

    Honey, cinnamon, nutmeg, vanilla, and Joe Van Gogh espresso beans.

  • Milk chocolate hazelnut

    Milk chocolate ice cream with tiny pieces of crunchy toasted hazelnuts.

  • Chocolate Malt chip

    In addition to melted chocolate and cocoa powder, we use Carnation malted milk powder in this ice cream. Then we mix in miniature dark chocolate chips.

  • Milk Chocolate with Black Pepper

    Fresh-ground black pepper adds a spicy kick and almost floral flavor to this ice cream made with Callebaut milk chocolate.

  • Lime Buttermilk with Strawberry Swirl

    We love combining buttermilk with citrus flavors! This time we used lime and threw in a swirl made from Lyon Farms strawberries.

  • Dark chocolate

    We melt down dark chocolate from Callebaut and add cocoa powder for an intense chocolate experience.

  • Toasted Coconut Ice Cream

    Sometimes we make this with a dairy base instead of the vegan way. Also delicious.

  • Raspberry brownie

    Homemade brownies are hand-mixed into a raspberry ice cream base.

  • Date orange

    Made with Tunisian dates, fresh orange juice, and candied orange peel. Like fruitcake, but in a good way.

  • Basil pineapple

    Made with Fullsteam basil, Tahitian vanilla, and sugar-roasted pineapple.

  • Guava pepper

    The pepper is black peppercorns, not chiles

  • Honey blueberry

    More honey than blueberry. Made with local wildflower honey and blueberries from a friend!

  • Blackberry

    Made with blackberries from our friends at Lyon Farms.

  • Cappucino

    Espresso, brown sugar, and a touch of cinnamon.

  • Honey Vanilla

    Neilsen-Massey vanilla and a touch of honey.

  • Blackberry Buttermilk Brown Sugar

    Lyon Farms blackberries, Homeland Creamery buttermilk, brown sugar. Of course it’s one of our favorite flavors!

  • Lemon Straciatella

    The ice cream is made with lemon juice and lemon zest. The “straciatella” part is dark chocolate which gets melted down and swirled in at the end of the batch, whereupon it hardens into flakes.

  • Blackberry Peach

    One upside of this heatwave is that North Carolina peaches are available early. They combine perfectly with Lyon Farms blackberries, so we made one flavor out of them.

  • Super Citrus Sorbet


    Lemon, lime, and orange. All the citrus juices—except the ones that aren’t lemon, lime, or orange.

  • Orange Sorbet


  • Vegan Blackberry Chip


    A coconut-based flavor with local blackberries and chocolate chips

  • Devil’s food


    Our vegan chocolate ice cream, with pieces of vegan chocolate cake hand-mixed in.

  • Tequila sunrise sorbet


    Tequila, orange, and cherry. Just like the drink.

  • Kalamansi Sorbet


    Made with the super-tart kalamansi citrus. In between a sour orange and a sweet lime in flavor.

  • Vegan Summer Corn


    Corn in a coconut milk base.

  • Strawberry Coconut


    A vegan strawberry dessert made with coconut milk for an ice cream-esque texture with no dairy!

  • Vegan Coffee


    We mix Carrboro Coffee espresso into our vegan coconut and add just a touch of vanilla bean paste.

  • Vegan Ginger


    A coconut vegan base flavored with local baby ginger, with candied ginger pieces.

  • Vegan Mexican Chocolate


    Our coconut-based vegan chocolate with added ancho chile and cinnamon for a hint of spice.

  • Raspberry Coconut


    A vegan flavor made with coconut milk instead of dairy and local raspberries from our friends at Lyon Farms.

  • Orange Creamsicle


    Fresh-squeezed orange juice and vanilla in a creamy mild coconut base.

  • Vegan Coconut Lime


    Coconut lime base with toasted coconut flakes mixed in

  • Toasted Coconut


    Toasted coconut flakes mixed into a coconut-milk base.

  • Chocolate Girl Scout Mint


    A coconut milk vegan “ice cream” with mint and chocolate in the base and Thin Mint cookies added in.

  • Lime Sorbet


  • Blueberry Sorbet


    Local blueberries mixed with lemon and sugar for a refreshing sorbet.

  • Caramel Matzo Crunch


    We chopped up matzos, coated them in chocolate, and mixed them into our vegan salted caramel ice cream base. Happy Passover!

  • Mocha Chip


    A coconut-based vegan “ice cream” made with coffee, chocolate, and chocolate chips.

  • Apple cider sorbet


    Made with apple cider, mulling spices, and a hint of orange.

  • Peach Sorbet


    Made with oven-roasted peaches!

  • Vegan Chai


  • Vegan Salted Caramel


    The vegan counterpart to our wildly popular Salted Butter Caramel. We caramelize sugar, skipping the butter and cream, and add it to a coconut milk base. The coconut is noticeable but not dominant and blends deliciously with the caramel flavor.

  • Cantaloupe Sorbet


  • Strawberry Balsamic


    A coconut-based vegan flavor made with Lyon Farms strawberries and balsamic vinegar.

  • Coconut-rosewater with Strawberry Swirl


    We took our vegan coconut milk base and added Nielsen-Massey’s rosewater, some organic rose powder, and a swirl of our own handmade strawberry jam. FANCY!

  • coconut mocha


    Cold-brewed espresso and melted chocolate are added to our vegan coconut milk base.

  • Vegan Chocolate Black Pepper


    It’s chocolate with black pepper! And it’s vegan!

    Like our other non-sorbet vegan flavors, it’s made with coconut milk. The coconut flavor isn’t super noticeable in this one, though!

  • Chocolate cookies and cream


    Vegan coconut-almond base, with vanilla bean paste, cocoa, and chunks of chocolate sandwich cookies. (You know the ones.)

  • chocolate sorbet


    Like a frozen truffle, but without the cream. And it’s vegan!

  • Orange ginger sorbet


    Made with freshly squeezed oranges and ginger juice. Naturally fat free AND vegan!

  • Chocolate raspberry coconut


    Raspberry puree and dark chocolate in our vegan coconut milk base.

  • Coconut guava


    Guava puree and vanilla bean paste in our vegan coconut milk base.

  • Apple-IPA sorbet


    Local apples and Sweetwater IPA, with a hint of orange zest.

  • Chocolate Coconut


    Dark chocolate and finely diced coconut in our vegan coconut milk base.

  • Roasted Banana and Coconut


    Another coconut-based vegan flavor. This time we roast the bananas with brown sugar to make it even more banana-y. Or is that banana-ier?

  • Cantaloupe guava sorbet


    Made with fresh cantaloupes from Lyon Farms and a touch of Tahitian vanilla.

  • Roasted pineapple sorbet


  • Vegan Nog


    We use a base of coconut milk and So Delicious® coconut nog, then add some more nutmeg and rum for a classic eggnog flavor with a hint of coconut.

  • Roasted pineapple coconut


    Pineapples are roasted in brown sugar and Tahitian vanilla and added to our vegan coconut base.

  • Chocolate Banana Coconut


    As delicious as it sounds, this flavor’s coconut milk base makes it vegan.

  • Chocolate Blackberry Coconut


    Dark chocolate and Lyon Farms blackberries in a vegan coconut milk base.

  • Green tea coconut


    Matcha powder in a coconut milk base.

  • Cherry lambic sorbet


    Bing cherries and Belgian kriek (Morello cherry beer.)

  • Strawberry Basil


    Made using a coconut milk base, Lyon Farms strawberries, and fresh basil.

  • Avocado coconut


    Our vegan coconut-based ice cream with Haas avocado, vanilla, and a touch of lemon.

  • Triple Berry Sorbet


    Strawberry, blackberry and blueberry, all local.

  • Banana Rum Sorbet


    It’s as banana-y as you’re expecting, deliciously so. We add only a touch of additional sugar; this sorbet gets most of its’ sweetness from fresh bananas and a hint of Appleton Dark rum.

Toppings | Whipped Cream Free With Any Topping

  • toasted coconut


  • Hot fudge

  • Whipped cream

  • Pralined pecans


  • Sprinkles (all natural!)

  • cherries


  • Brownie Bites