The Parlour

Flavors

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.
Click the ♥ to show or hide a flavor’s description.

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• Vanilla

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

• Butter Pecan

  A classic, here by popular demand.

• Chocolate

  Made with cocoa powder and Callebaut chocolate.

• Espresso Chip

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

• Salted Butter Caramel

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

• 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.

• Girl Scout Mint

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

• Honey Chai

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

• Lemon Sorbet

  Vegan

• Vegan chocolate

  Vegan

  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.

• Toasted Coconut

  Vegan

  Toasted coconut flakes mixed into a coconut-milk base.

• Champagne Mango Sorbet

  Vegan

  No sparkling wine here; “champagne” is a variety of mango. We mix it with fresh lime juice for a refreshing, dairy-free flavor.

• 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)

• Aztec Hot Chocolate

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

• Strawberry Yogurt

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

• Strawberry-Lime with Strawberry Swirl

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

• Strawberry

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

• Chocolate Espresso Stout Cake

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

• Honey Lavender

  We steep lavender blossoms in local honey, then strain them out before combining the honey with ice cream base.

• Orange Cardamom

• Ginger Dulce de Leche

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

• 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!

• 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!

• Beet

  Yep, that’s right.

• Black raspberry

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

• 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.

• Sweet potato

  Roasted Pine Knot Farms 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 pralines pecans and ginger butterscotch sauce.

• 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.

• 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”.

• Coconut cream pie

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

• Eggnog

  This flavor inspired by the holiday classic is made with a custard of egg yolks, rum, and nutmeg.

• 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.

• Vanilla malt chip

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

• 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.

• Pistachio

• Bourbon butter pecan

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

• Mint Chocolate chip

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

• 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.

• Malted Cinnamon

  Another pair of flavors that work wonderfully together. Tastes like a cinnamon bun.

• 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.

• Apple pie

  We baked Brushy Mountain apples into apple pies to add to cinnamon-spiced ice cream base. Yes, there is pie in the ice cream!

• Maple Walnut

  A classic. Made with maple syrup and walnuts.

  You probably would have guessed that.

• 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.

• Ginger Ginger

  Ginger ice cream with candied ginger pieces.

• Dark chocolate

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

• Toasted coconut

• 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.

• Fig honey

• 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!

• Peach

  With fresh peaches from our friends at Lyon Farms.

• 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.

• 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.

• Strawberry Balsamic

  Vegan

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

• Coconut-rosewater with Strawberry Swirl

  Vegan

  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!

• Strawberry Lime Sorbet

  Vegan

  Made with local berries, of course!

• coconut mocha

  Vegan

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

• Strawberry sorbet

  Vegan

  Made with fresh local strawberries, and not much else! Mrs. Parlour’s favorite.

• Vegan Chocolate Black Pepper

  Vegan

  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

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

• chocolate sorbet

  Vegan

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

• Orange ginger sorbet

  Vegan

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

• Chocolate raspberry coconut

  Vegan

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

• Coconut guava

  Vegan

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

• Apple-IPA sorbet

  Vegan

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

• Chocolate Coconut

  Vegan

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

• Roasted Banana and Coconut

  Vegan

  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

  Vegan

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

• Roasted pineapple sorbet

  Vegan

• Vegan Nog

  Vegan

  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

  Vegan

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

• Blueberry Sorbet

  Vegan

• Chocolate Banana Coconut

  Vegan

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

• Chocolate Blackberry Coconut

  Vegan

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

• Green tea coconut

  Vegan

  Matcha powder in a coconut milk base.

• Cherry lambic sorbet

  Vegan

  Bing cherries and Belgian kriek (Morello cherry beer.)

• Strawberry Basil

  Vegan

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

• Avocado coconut

  Vegan

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

• Triple Berry Sorbet

  Vegan

  Strawberry, blackberry and blueberry, all local.

• Banana Rum Sorbet

  Vegan

  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.