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SEASONAL MENU
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Biscuit Baby
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.
Buttermilk & Cornbread
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
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!
Buckshot
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: Our Caramel Stracciatella is layered with Bittersweet Dark Chocolate, and our house made Ethiopian Pralines.
2023 RODEO HOUSTON BEST BITES ROOKIE GRAND CHAMPION, PEOPLE'S CHOICE RESERVE CHAMPION; 2024 TWO STEPPIN' DESSERT RESERVE CHAMPION
Zobo Sorbetto
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.
Nyangbo Chocolate
Chai
In Kenya, "tea with milk" transcends being a mere beverage; it epitomizes hospitality, serves as a ritual of connection, and brings comfort to daily life. To honor this tradition, we meticulously steeped our house-made Kenyan Chai Spice into our Sweet Cream ice cream to develop its flavor. Once frozen, we freckled it with Nyangbo Grand Cru single origin chocolate sourced from Ghana's Nyangbo region, renowned as the world’s second largest cocoa producer.
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’s Strawberry Shortcake
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.
Brown Butter Pecan with Butter Pecan Cookies
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).
Georgianna's Brulée
Sweet Cream custard warmed with cane syrup and Creole seasoned-pecans that are deep-fried and bruleed to perfection. Cane syrup is deeply intertwined with Louisiana's history and the 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.
Prickly Margarita Sorbetto
Prickly Pear, found in abundance in Mexico, especially in the central and western regions, and in the West Indies, tastes like a combination of pomegranite and watermelon. When paired with limes and the spirit of Tequila, it morphs into a sweetart, refreshing and delightfully boozy scoop. THIS PRODUCT CONTAINS ALCOHOL. THE ALCOHOL BY VOLUME (ABV) IS LESS THAN 5%.
Mango Peach Cobbler
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.
Lemon Chiffon
Meyer Lemon ice cream heightened with fresh lemon juice and terpeneless Lemon Oil gives this PLK Fan Fave its distinctive citrus aroma and delicately sweet flavor that is inspired by pound cake recipe that would forever connect the dessert to the American South and to Abby Fisher, a former slave in South Carolina and the first published African American chef. Pound Cake and ice cream are significant in southern culture, not just as staple desserts, but for continuing family traditions passed down through generations.
Kolo Krunch
Peanut butter and chocolate is both a classic pairing, and an indulgent one, especially when the texture of one blends seamlessly into the other. Kolo, a simple Ethiopian snack made from well-roasted and dehulled barley grains, peanuts, sunflower seeds, and a blend of Ethiopian spices, mixed with dark chocolate to create a delicious, crunchy bark is the perfect textural contrast to our peanut-infused custard.
MangoLada Sorbetto
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.
Down Island
~Pineapple Habanero Sorbetto~
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.
Salted Honey
Pistachio
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.