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Salted Honey Pistachio
The simplicity of pistachio, honey, sea salt speckled with tiny bits of candied ginger come together in honor of a great man, yet simple man, Benedetto Manasseri, an Italian Moor and patron saint of Catholics of African descent the world over. Although illiterate, he was known for his deep, intuitive understanding of theology and Scripture and for his love of cooking and serving others. He was beatified by Pope Benedict XIV in 1743 and canonized by Pope Pius VII in 1807.
New Flavor
Cherry Olive
New Flavor
Mascarpone ice cream and scratch-made jam is a no-brainer combination. We took that to the next level by creating a jam of Amarena Cherries, grown in Italy, Black “Republican” Cherries, first cultivated in the US by an abolitionist Quaker who ran a successful nursery in Iowa in the late 1830s, and olives, first cultivated in southern Andalusia by the Phoenicians. We’re not insane, but this ice cream creation is insanely delicious.
Chocolate Orange Sorbet
New Flavor
Oranges were brought to Spain by the Moors in the 10th century. And, Spanish Explorer Hernan Cortez is noted as the first person who brought chocolate to Europe from the Aztec and Olmec tribes of Mexico and Central America. Inspired by these origins, our sorbet combines the natural sweetness in oranges with the bitterness of chocolate. It’s made with 100% cacao chocolate and is completely non-dairy.
2023 RODEO HOUSTON BEST BITES ROOKIE GRAND CHAMPION, PEOPLE'S CHOICE RESERVE CHAMPION; 2024 TWO STEPPIN' DESSERT RESERVE CHAMPION
Our homage to Stagecoach Mary, the first African American woman to carry mail with a rifle and a shot gun is truly special. Our Caramel Stracciatella is layered with Bittersweet Dark Chocolate, our house made Ethiopian Pralines which emit a sweet start with a savory finish, and Texas whiskey caramel swirl.
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Named for the Chef’s eldest Auntie of the same name, this ice cream is an emulsion of simple ingredients, such as brown sugar, Ceylon and La Canela South American cinnamon. We gave it a kick with a salted caramel ribbon.
Sallie Shadd, a freed slave who in the 1870’s achieved rock star status with her concoction of frozen cream, sugar, and strawberries. Dolly Madison was reportedly so impressed with Shadd’s strawberry ice cream that she served it at President James Madison’s second Inauguration Ball in 1813. Our strawberry custard is paired with poundcake, sweet strawberry compote and strawberry balsamic caramel sauce.
Ode to our inspiration, Edmond Albius, who was an important figure in the cultivation of the vanilla bean, our rich, creamy and sweet, our vanilla custard is slow-cooked custard blended steeped with vanilla beans harvested from Reunion Island, or Ilse Bourbon, Edmond's birthplace.
Pralinière
This is our take on the traditional pralines and cream. The praline, which was originally a French confection and a method for coating whole almonds in grained caramelized sugar, is named after 17th century diplomat César, duc de Choiseul, comte du Plessis-Praslin. The method shifted from almonds to pecans in New World in the late 1700s, especially in Louisiana, specifically in New Orleans. Back then, the confection was commonly sold by street vendors, Creole women, known as Pralinières. We honor the entrepreneurial spirit and legacy of these women with this decadent limited-edition flavor.
Lemon Chiffon
When freshness meets creaminess and simplicity. Meyer Lemon Custard heightened with Terpeneless Lemon Oil gives this PLK Fan Fave Flavor a distinctive aroma the flavor of a lemon pound cake.
History tells us that African Americans used what they had, what they had access to, to create the ice cream indulgence known as Butter Pecan when Vanilla ice cream was off limits to them. Ours features roasted pecans and our house-made Butter Pecan Cookies that are folded into our Brown Butter base (which we think could be eaten all by itself).
The Cowboy Cookie is a staple in Texas sweet tooth culture and serves as the "Official Cookie of Texas." Yet, its origin is as dusty as a Hill Country trail. The story is that they were eaten by cowboys to sustain them on long trail rides. The traditional recipe made famous by one of America’s finest First Ladies during a national cookie bake-off is great; however, we could not resist the urge to create our own salty-sweet version with coconut, pecans, chocolate, golden raisins, corn chips, toffee copiously chunked into our house made Sweet Cream custard.
Smooth dark chocolate ganache ice cream made with a blend of Black Cocoa, which emits a smoother non-bitter taste, and the N’awlins crunchy creaminess of candied praline pecans.