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There’s nothing better than our Sweet Cream custard warmed with cane syrup and pecans that are deep-fried to perfection and seasoned with a blend of Creole seasonings. Every pint is topped with its own house-made Brûléed Sugar Cookie. Much like molasses but a little thinner in consistency, cane syrup is a staple on the Cajun/Creole table and is deeply intertwined with Louisiana's history and our Chef’s family lineage which can be traced back to the Whitney Plantation, the largest sugar plantation outside of the Caribbean which operated from 1752 to 1975 .
This flavor is a little bit of south in your mouth and straight from our Grandmother's cookbook. We elevated the original, southern layered dessert version made with chocolate pudding, cream cheese and whipped cream into a decadent and balanced blend of cream cheese/Gianduja (chocolate hazelnut) custard with the buttery crunch of toasted shortbread butter cookie crumble.
In 2000 BC, Egyptians discovered a wild, marshland herb which produced a sweet sap. They combined it with honey to create a confection so delightful that it was reserved only for the pharaohs and the gods. Given that pedigree, we've reinterpreted the classic campfire snack, leaning in to its mosaic of textures and flavors: toasy, burnt edges marshmallow ice cream, flecked with milk chocolate stracciatella and crunchy Bischoff cookie crumbles.
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.
This flavor is a revival of a southern original and traditional church lady favorite, the Pineapple Upside Down Cake. Swirled in our sweet, tart and savory Cherry Pomegranate sauce, this flavor features pineapple in three ways: the custard, our housemade pineapple buttercake and brûléed.
Old-fashioned banana pudding custard just like Mom used to make with a PLK twist. Banana custard with buttery shortbread cookies. What sets ours apart from the rest is our house made, rum flavored flambeed’ bananas. A most delicious classic Southern dessert created to bring back memories of happy times and special occasions.
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.
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.
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.
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).
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.
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In honor of the Chef's eldest Auntie of the same name, this ice cream is an emulsion of simple ingredients, such as brown sugar and South American La Canela cinnamon. We gave it a kick with a salted caramel ribbon.
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.