Ice Cream Flavors in Stores for Friday, October 17, 2025

Almond Joy is based on the old Peter Paul candy bar. It consists of coconut, almonds and chocolate chips.

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.

We take blackberries and fluff marshmallow and blend them together.

Blackberries and a touch of lime!

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 base ice cream with coconut flakes

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 sandwiched around vanilla cream. Usually dipped in milk, but we have short-circuited that ritual.

Crunchy Peanut Butter in a Chocolate base ice cream.

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.

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.

A bit of malt added to vanilla.

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.

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

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

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

We take apple cider and reduce it to a syrup.

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

Almond Joy is based on the old Peter Paul candy bar. It consists of coconut, almonds and chocolate chips.

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.

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 base ice cream with coconut flakes

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 sandwiched around 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

Fresh & delicious french vanilla bean!

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.

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.

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

Maple syrup, brown sugar and egg custard

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.

Strawberry and apricot ice cream with orbs of crispy white chocolate. Named after the Nick Drake song, give it a listen!

The treats in a brown sugar 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

We take apple cider and reduce it to a syrup.

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