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is made with two different chipped chocolates and an organic, fair trade, minimally process cocoa powder from Tcho.  The addition of the two types of chips adds a more dimensional chocolate flavor and texture that makes our chocolate smoother, chewier and all around more interesting.   

has coffee from friends at Speckled Ax steeped in its dairy.  We also bake a buttermilk coffee cake that we turn into a sauce AND streusel little streusel bits that both get mixed in.

has a buuuunch of roasted carrots and fresh ginger and turmeric juice cooked with coconut and cows milk to make its base.  Its sweet and spicy! 

starts as whole oranges that we cook into marmalade.    The bitter, chewy nectar is cooked with the dairy and egg and sugars to create this flavor's base. Once frozen, we swirl a chewy, bitter chocolate creme anglaise into it.   

is an ice cream that is flavored only by the dairy, sugars and egg we use to make it.  It's a simple canvas that we swirl a chocolate wafer cookie that we bake and turn into a sauce into.

is sweetened with organic, fair trade cane sugar that gets cooked until it's smoking.
We make a not too sweet brown butter custard with butter, sugar, molasses and eggs that gets swirled though after its frozen.

has pandan leaves steeped in the dairy use to make this flavor.  Pandan has an herbaceous, grassy, nutty flavor. We cook a curd made with egg, sugar, butter and Yuzu, a type of citrus, and swirl the curd into the frozen ice cream.

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has mastic in it!  It's an evergreen resin we import from Chios, Greece (which is the only place these particular trees grow) and blend it with the sugar we use to sweeten this ice cream.  It has a subtle piney, minty, salty flavor that we think of as our "Vanilla" but there's nothing vanilla about it.

is a flavor we make exclusively for Monte's Fine Foods on Washington Ave.  Its a zambaglione ice cream with a chocolate, lady finger cookie, coffee curd sauce swirled through. 

has Fennel infused into the dairy used to make its base and Maine Milk House Yogurt replaces some if its milk. A Bright Lemon Curd is swirled through after it is frozen.

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has Speckled Axe’s “Birddog Blend” steeped in the dairy used to make this flavor. Once frozen, we swirl a house made coffee cake sauce and streusel brittle into it.

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is sweetened with Swan’s of Albion, Maine’s raw, unfiltered wildflower honey. Once frozen, it was a crunchy honey pecan brittle that we make folded through it.

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has a blend of four different organic, dried mint varieties, blended for us by Homegrown Tea or Portland, Maine, steeped in the dairy used
to make this flavors base. We temper dark Guittard chocolate into thin slivers that we fold into it once frozen.

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this flavor has Seed and Mill Tahini cooked into its base. Its nutty and rich and dabbled with a crunchy sesame honey brittle.

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is a smooth, roasted almond ice cream base with a house made fruit preserve folded through after freezing. The fruit used to make the preserve will change throughout the summer and fall seasons depending on what’s ripe and ready!

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is a collaboration with our friends at Night Moves bread! We darkly toast their country sourdough and turn the toasted bread into a crumb, steep the crumb in the dairy used to make this flavor then strain it out. The ice cream has a cereal flavor reminiscent of the bread and is chewy, stretchy and smooth. It has a cookie we bake and turn into a sauce folded through it.

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is an herby concoction of Sage grown by out neighbors at Clay Farms in Portland and Linden and Chamomile prepared for us by Homegrown Herb and Tea here in Portland. The herbs are steeped in the dairy we use to cook the base for this flavor. Then, we take Grandy Organic’s Coconola, cook it into a brittle with honey,

butter and sugar and crumble it through the then frozen ice cream.

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Rosemont Exclusive

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is a collaboration with Farms for Food Equity! We bought 400 Pounds of strawberries that would have been loss to farmers and Cooked them into the base for this flavor. We swirl a Chocolate crème anglaise into it once frozen.

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