Ice Cream Flavors in Stores for Tuesday, November 4, 2025

Brown butter is a French cooking technique that imparts a nutty flavor to regular butter. Brown sugar is a sugar with a high molasses content. Brownies are pieces of chocolate cake. We were originally trying to create a flavor called C4 (an explosive in a lot of action movies), but we ended up with B3 instead.

Banana ice cream

Belgian Chocolate is our most popular chocolate flavor, and we make more than a few chocolate ice creams. Belgian Chocolate is made with Callebaut chocolate from Belgium and is close to a milk chocolate in taste and texture.

Black and Blue is an easy combination of blackberries and blueberries, usually achieved by serious berry pickers in rural New England.

Blackberries and a touch of lime!

Bourbon base with Vienna Finger cookies.

Burnt Caramel was an accident redeemed by the visit of a neighboring chef in search of Heavy Cream. Late one night at 899 Main Street Adam Simha and Gus were making ice cream and discussing important issues, as ice cream makers do late at night. We were making caramel ice cream when we realized that we had “burned” the caramel. While bemoaning our inattentiveness Bruce Frankel walked over from his famous and long-missed restaurant, 798 Main Street. Bruce was in search of Heavy Cream but when he heard us criticizing our inattention and stupidity he said, “Don’t worry, Just Call it Burned Caramel. It's a popular flavor from Spain.” And we did, since we knew who to pay attention to when advice was being offered.

Butter base ice cream with almonds.

Chocolate Chip is a favorite flavor. Going back to Steve’s Ice Cream in Davis Square where we had lots of chips mixed in the ice cream before adding a ladle of fudge. Years before that Chocolate Chip was one of the first “unusual” flavors that Gus encountered, while visiting relatives in the Merrimack Valley. Growing up in NYC there was no Chocolate Chip. Just Vanilla, Chocolate and Strawberry and the three together in what was called Neapolitan.

The name says it all. Gluten free, too!

Valrhona cocoa powder ice cream

Cookie Dough is a triumph of American food technology and perhaps an example of the ambiguous nature of such triumphs. Remember all those cautions about eating raw or unbaked cookie dough? When I first heard about the flavor I thought it was impossible, but it endures as a popular flavor. I don’t think many of our younger customers ever heard anyone warn them about the “dangers” of unbaked cookie dough.

Cookies & Cream is made with those chocolate cookies in vanilla cream. Usually dipped in milk, but we have short-circuited that ritual.

Crunchy peanut butter instead of smooth.....

Earl Grey is another tea flavor that contains Bergamot, a citrus. Earl Grey and Green Tea are usually next each other in our dipping cabinet and pair well with each other.

Vanilla with an egg custard

Green Tea is made with Matcha tea and is a wonderfully accessible flavor. Accessible in the sense that people who don’t know what Matcha is, or expect to like it, usually do.

Guava and cream.

Kulfi is our second most popular flavor. Its success perfectly illustrates how quickly American foodways can change and have changed. Kulfi means “frozen dessert” in Hindi. Our basic Kulfi has a background of cardamom and a mixture of roasted almonds and pistachio nuts.

Lemon Fluff. All the fluff flavors owe their origin to Union Square (Somerville)’s Fluff Festival.

Mint Chip an easy variation, and probably inspired by candy bars and small candies.

A blend of our Belgian Chocolate and coffee flavors

Chocolate and hazelnut

Orange base ice cream with a touch of cardamon.

Passion Fruit Caramel is close to perfect. Combining a misunderstood fruit with a gentle caramel!

Burnt Caramel was for many years our most popular flavor and we decided on a variant called Salty Caramel. Lighter in color it still has that edge.

Strawberry is a flavor that we discourage people from making at home. Most Americans want Strawberry ice cream that suggests jam, but most American strawberries are grown for a robust appearance and durability that enables fruit from South Texas to be shipped all over North America. Over the years this flavor has been an ongoing project for many ice cream makers. We try to evoke summer, sometimes by adding raspberries to the mixture, or varying the citrus juices used or even the kinds of sugar.

Just cream

We take apple cider and reduce it to a syrup.

Fresh lime juice and bit of sugar.

Brown butter is a French cooking technique that imparts a nutty flavor to regular butter. Brown sugar is a sugar with a high molasses content. Brownies are pieces of chocolate cake. We were originally trying to create a flavor called C4 (an explosive in a lot of action movies), but we ended up with B3 instead.

Belgian Chocolate is our most popular chocolate flavor, and we make more than a few chocolate ice creams. Belgian Chocolate is made with Callebaut chocolate from Belgium and is close to a milk chocolate in taste and texture.

Blueberry ice cream with marshmallow fluff.

Burnt Caramel was an accident redeemed by the visit of a neighboring chef in search of Heavy Cream. Late one night at 899 Main Street Adam Simha and Gus were making ice cream and discussing important issues, as ice cream makers do late at night. We were making caramel ice cream when we realized that we had “burned” the caramel. While bemoaning our inattentiveness Bruce Frankel walked over from his famous and long-missed restaurant, 798 Main Street. Bruce was in search of Heavy Cream but when he heard us criticizing our inattention and stupidity he said, “Don’t worry, Just Call it Burned Caramel. It's a popular flavor from Spain.” And we did, since we knew who to pay attention to when advice was being offered.

Butter base ice cream with toasted pecans.

Chocolate Chip is a favorite flavor. Going back to Steve’s Ice Cream in Davis Square where we had lots of chips mixed in the ice cream before adding a ladle of fudge. Years before that Chocolate Chip was one of the first “unusual” flavors that Gus encountered, while visiting relatives in the Merrimack Valley. Growing up in NYC there was no Chocolate Chip. Just Vanilla, Chocolate and Strawberry and the three together in what was called Neapolitan.

Cinnamon and miniscule corn flakes, streusel pieces

A perfect combination of coffee and cream with a touch of powder donuts thrown in.

Cookie Dough is a triumph of American food technology and perhaps an example of the ambiguous nature of such triumphs. Remember all those cautions about eating raw or unbaked cookie dough? When I first heard about the flavor I thought it was impossible, but it endures as a popular flavor. I don’t think many of our younger customers ever heard anyone warn them about the “dangers” of unbaked cookie dough.

Cookies & Cream is made with those chocolate cookies in vanilla cream. Usually dipped in milk, but we have short-circuited that ritual.

Earl Grey is another tea flavor that contains Bergamot, a citrus. Earl Grey and Green Tea are usually next each other in our dipping cabinet and pair well with each other.

Vanilla with an egg custard

Molasses base ice cream with crushed gingersnap cookies

Green Tea is made with Matcha tea and is a wonderfully accessible flavor. Accessible in the sense that people who don’t know what Matcha is, or expect to like it, usually do.

Hojicha tea in an almond base with fresh coconut. Better than the cookie.

We taken dried lavendar and added a bit of honey.

Maple pudding and farina. A breakfast food that's good any time of day.

Kulfi is our second most popular flavor. Its success perfectly illustrates how quickly American foodways can change and have changed. Kulfi means “frozen dessert” in Hindi. Our basic Kulfi has a background of cardamom and a mixture of roasted almonds and pistachio nuts.

Milo Godzilla is a drink from Singapore, made with sweetened condensed milk and then frozen into a popular ice cream with an irresistible name.

Mint Chip an easy variation, and probably inspired by candy bars and small candies.

Mint ice cream with chocolate sandwich cookies.

Mocha Cookie Dough. An easy to comprehend variation on the popular cookie dough flavor.

Burnt Caramel was for many years our most popular flavor and we decided on a variant called Salty Caramel. Lighter in color it still has that edge.

Strawberry is a flavor that we discourage people from making at home. Most Americans want Strawberry ice cream that suggests jam, but most American strawberries are grown for a robust appearance and durability that enables fruit from South Texas to be shipped all over North America. Over the years this flavor has been an ongoing project for many ice cream makers. We try to evoke summer, sometimes by adding raspberries to the mixture, or varying the citrus juices used or even the kinds of sugar.

Just cream

Fresh lime juice and bit of sugar.

Mango Sorbet is a flavor we almost always have and popular with almost everyone including people from the islands, and South Asians.