Ice Cream Flavors in Stores for Monday, March 9, 2026

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 and marshmallow fluff

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.

We take blackberries and fluff marshmallow and blend them together.

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.

Coffee ice cream made with a touch of tahini.

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

Goat cheese with touch of honey and toasted walnuts.

The cereal with raisins

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.

A sesame confection in sweet 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.

Sticky rice (made with coconut milk) with ripples of mango puree, yes...rippled!

Maple Walnut is a flavor for New England.

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

Mint ice cream with chocolate sandwich cookies.

We taken the tradition dish and frozen it. Egg noodles, raisins with a touch of cinnamon.

Chocolate ice cream base with orange zest and chocolate chips

Just plain creamy peanut butter!

Rum soaked raisin in rum base ice cream.

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

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

Two types of oranges with a touch of prosecco!

Blackberries, strawberries, blueberries and raspberries.

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.

Chocolate cake with two types of cherries in a sweet cream base.

We take blackberries and fluff marshmallow and blend them together.

Blueberry with a touch of lemon.

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.

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.

Coconut ice cream with vanilla wafers

Coconut ice cream with bits of cherries.

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.

Stronger coffee with a little bit of Italian!

Vanilla with an egg custard

Molasses base ice cream with crushed gingersnap cookies

Grapenut and its attendant Grape Nut Raisin are two of our most popular flavors that people misunderstand. Grape Nut pudding is a popular dessert in northern New England and Grape Nut ice cream is an essential West Indian flavor.

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.

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.

Sticky rice (made with coconut milk) with ripples of mango puree, yes...rippled!

Maple syrup, brown sugar and egg custard

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

Mint ice cream with chocolate sandwich cookies.

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

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

Blackberries, strawberries, blueberries and raspberries.

Raspberry...