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Sweet Potato Pie is a traditional delicacy with a rich history that travels from the African fields, and forests of Peru to kitchens of the antebellum era. We swirled our sweet potato custard, a recipe which has been in our family for generations, into our classic egg custard. It's rich and decadent pie and ice cream all in one.
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Bittersweet Chocolate Ice Cream, deepened with the spices of West African Daddawa and Ethiopian Berbere, and topped with the sweetness of Salted Coconut Cajeta made in the Mexican tradition. Each ingredient tells a story of identity, self-reliance, independence and centuries of artisanal production among Black and Brown people.
PRE-ORDER YOUR PINTS FOR THE HOLIDAY SEASON!
Inspired by the Jamaican Bulla cake, a popular street food snack, we made our ginger cookies ginger forward and folded them into an ice cream base mellowed and warmed with a combination of molasses, allspice dram, and fresh nutmeg.
Is there anything better than Southern biscuits and cane syrup? Cane syrup, with its unique mellow sweetness, is considered a historic agricultural product in the South. it was common for sweet accouterments like cane syrup to be offered alongside biscuits at every meal, beyond just breakfast. Which is exactly why we created Biscuit Baby to remind us that there’s nothing better than Butter Cream Ice Cream Custard made with French Butter and chunked in a few Butter Biscuit bites swirled in our homemade Cane Syrup Caramel.
The combination of cornbread and milk, particularly buttermilk, originated within communities in the Southern United States, spanning from Appalachian West Virginia to Texas. Our ice cream dessert version which combines Sweet Buttermilk ice cream with Corn Meal Poundcake, accented by a Salted Honey Butter swirl, is inspired by Coush Coush, or Creole Cornbread, is created from crumbled leftover cornbread soaked in milk, condensed milk, or buttermilk, and consumed either warm or cold, sometimes sweetened with molasses or sugar derived directly from cane.
Million Dollar Pie, an iconic icebox "no bake" dessert, is believed to have originated in the Southern United States during the 1930s. Its name reflects the indulgent nature of the recipe, which incorporates five to seven ingredients that were considered both luxurious and scarce in that era. Icebox pies get their name from the storage method used prior to the advent of home refrigeration in the 1930s—the icebox. Our modern twist on this classic features layers of rich Sweet Cream custard, complemented by macerated black cherries, caramelized pineapple, and a delectable Coconut-Bischoff pie crumble that’s simply irresistible!
Ode to our inspiration, Edmond Albius, who was an important figure in the cultivation of the vanilla bean. Born in 1829 on the French colony of Réunion Island, located east of Madagascar, at the age of 12, he invented the hand pollination technique that made the vanilla industry possible. This technique is still used today as nearly all vanilla orchids are pollinated by hand to produce the actual bean. Edmund received his manumission in 1848. Our brand honors his legacy.
Aunt Sallie Shadd, a freed slave and proprietor of a catering business in Wilmington, Delaware, gained significant acclaim in the 1800s for her creation of a frozen dessert made from cream, sugar, and strawberries. This dessert was notably served by Dolly Madison at President James Madison’s second Inauguration Ball in 1813, highlighting its esteemed status. To honor this legacy, we paired our strawberry ice cream with poundcake and strawberry balsamic jam.
History tells us that African Americans used what they had to create the ice cream indulgence known as Butter Pecan when Vanilla ice cream was off limits to them. Today, butter pecan ice cream remains a beloved flavor, enjoyed by people of all backgrounds. 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).
Fresh, fall pears blended with Sumac creates a sweet, tangy, and floral bite that is the perfect intermezzo or end to a magnificent feast. The deep red Sumac spice has been utilized for centuries in African and Mediterranean cuisines. Made from dried and ground berries, its crimson hue and contributes a vibrant color the near all white pears.
Our award-winning flavor is an homage to Stagecoach Mary, the first African American female mail carrier who relied upon her rifle and shot gun to get the job done. She was truly special and so is this flavor: Caramel Stracciatella layered with Bittersweet Dark Chocolate and our house made Ethiopian Pralines.
A mash-up of two of the most vibrant, sacred and widely used stone fruits in the African American & Caribbean cultures, this ice cream is a complete dessert that features bites of two different sweet and rustic Southern-style cobblers into our Sweet Cream ice cream.
2023 RODEO HOUSTON BEST BITES ROOKIE GRAND CHAMPION, PEOPLE'S CHOICE RESERVE CHAMPION; 2024 TWO STEPPIN' DESSERT RESERVE CHAMPION
Sweet with a little heat, cool with a little sweet is the best way to describe our pineapple sorbet spiced with fresh Habanero and mellowed out with our house made Coconut Caramel. We can thank the Carib Indians for introducing the pineapple into the the Windward Islands of the Caribbean during the Pre-Columbus era, and their descendants for cultivating some of the sweetest varieties grown from Antigua, and the Dominican Republic, to Bahamas and Jamaica.
The simplicity of pistachio, honey, sea salt speckled with tiny bits of candied ginger come together in honor of a great yet simple man, Benedetto Manasseri, an Italian Moor and patron saint of Catholics of African descent the world over. For several centuries, From the early ninth century through the late eleventh century, the Moors, originating from North Africa, exerted considerable influence on the development of the Italian Peninsula and left a lasting legacy across Italy and the Iberian Peninsula, encompassing modern-day Spain and Portugal, which they called Al-Andalus.
Born in San Juan, Puerto Rico, the Piña Colada is a sweet mix of coconut cream, pineapple, and orange juices. This sorbet twists this tradition using the sweetest varieties of mangos, the Kesar "Queen of Mangos" from India, along with the tropical flavors of the Caribbean.
Throughout North Africa, honey is as common an ingredient in the preparation of sweets, as is rose. Our delightfully light Honey custard sings with the crunchy, aromatic blend of Sweet Dukkah, a North African blend of toasted spices, seeds and nuts with speculous cookie crumbles.
Our Colombian Coffee ice cream is paired with bites of Mandazi Beignets, a slightly sweet, subtly spiced pastry that is popular in Tanzania and Kenya. This flavor eats like a smooth and creamy cup of robust coffee with donuts.
Zobo drink, from Nigeria, is the precursor to Caribbean Sorrel and Latin American Agua Jamaíca. It's a tea made from dried hibiscus flowers, spices, and fruits. Hibiscus flowers, native to West Africa, have spread globally via the African diaspora. Our Zobo sorbetto blends brewed hibiscus petals with pineapple, ginger, orange juice, cloves, sweetened black cherries, and Uda, a West African spice with a warm, woody flavor and a hint of pepper without the heat. This sorbetto is both refreshing and packed with antioxidants.