March Madness: Bad Walter's Edition

What flavor is Actually The Best Ice Cream Ever? You tell us.

Hi friends. I think organizing the Substack as last week/this week/coming up/pints+scoops is a fun way to know what’s up in the shop. What do you think? LMK.

Last week!

Last week was a FUN one. Notedly, I learned how to pick locks to break into our bathroom locker because we lost the keys. But mostly with 70° weather, there’s just no happier place to be than in an ice cream shop. ☀️

I’m also proud to announce that we did not sell out of ice cream this weekend! Selling out is a thrill but it hurts to have people travel to visit us from all over—only to have just one or two flavors left. I think we’ve figured out the balance and we’ll be holding pretty steady for a bit.

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This week!

Ever since our pastry chef Julianne came on full-time, the team feels whole and we’re just rocking and rolling. Even though it’s only been a few months, it feels like she’s been here for forever. But she hasn’t been: she was busy working at places like State Bird Provisions, The Progress, and Miller & Lux. How lucky are we?!!?!?!

A lot of people wonder why we need a full-time pastry chef. But if you’re reading this, I’m preaching to the choir: not only do we handcraft our ice cream, but also all of our fudges, caramels, curds, cookies, crunches, toffees, gravels, candied things, etc. etc. etc. are made from scratch right in the kitchen. It’s A LOT and it’s so worth it. Not only is it generally more delicious, but it lets us keep everything lactose-free.

Julianne is the brain behind our newest flavor this week and perhaps equally as excitingly, she nailed down our waffle cone recipe. Which means starting this week, we’re making waffle cones! (The Shrek reference doesn’t quite come through in writing but… you got it.)

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What’s coming up!

It’s March, baby, and that means it’s time for March Madness. I don’t really care about sports but I’ve been wanting to do this for as long as I’ve been making ice cream so… we’ve created our own bracket!

We’ve pulled our top 20 most popular flavors and are pitting them against each other. Round 1: Vote on your favorites here. The top two winners from each category will go on to the scoops-round (one week with 4, one week with the other 4). And then the winner from week 1 will go head-to-head with the winner from week 2 and then we can declare which is Actually The Best Ice Cream Ever.

That flavor will be available in scoops and pints for all of April.

Does that make sense? And if so—fun, right?!

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Scoops + pints this week

Midnight Passion (new!)
Black cocoa frozen custard with passionfruit curd and shortbread cookies
(Vacation vibes. Adult and yet indulgent. So unique and fun!)

Magic Shop (new-ish!)
Ube frozen custard with coconut macaroons and banana caramel
(Our BTS flavor from back in the Korner pop-up days.)

Slumber Party
Ritz Cracker frozen custard with Nutter Butters, Reese’s Pieces, and chocolate fudge swirls
(You know it. You love it. You never shut up about it.)

Barney Rubble (new-ish + updated!)
Marshmallow frozen custard with our Earl Grey-Fruity Pebbles clusters
(Now with extra clusters and marshmallow vs. sweet cream frozen custard, taking it to a whole new level.)

Pints-only + extras this week

As Told By Ginger (new!)
Coffee frozen custard with ginger molasses cookies and butterscotch
(Starbucks wishes they had a frappuccino this good)

MF Monster
Biscoff frozen custard with Oreos and salty caramel

Dirt Cup
Milky chocolate frozen custard with Oreos and fudge swirls

Blueberry Cheesecake
Cheesecake frozen custard with blueberry compote and graham cracker crunch

Crazy Squares
Cinnamon frozen custard with Cinnamon Toast Crunch toffee and whisky caramel

Hanky Panky
Coffee frozen custard with honeycomb toffee

Cin City
Cinnamon-kissed frozen custard with peanut-feuilletine clusters and peanut butter swirls

Strawberry Cracker Pie
Ritz Cracker frozen custard with strawberry jam and marshmallow fluff

Pup cups! Cinnamon Toast Crunch Toffee! Earl Grey Fruity Pebbles Treats! Oh My!

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✌️☠️🍦—Sydney