Black Forest**
Dark intense chocolate married with puréed cherries and a touch of homemade cherry liqueur. Inspired by the famous Black Forest cake

Beurre Noisette
Creamy butter heated gently to create a deep, nutty scented sauce. Blended with caramel brittle pieces for an extra crunch. If you like French pastries, Beurre Noisette is a no-brainer

Butterscotch Cashews
Brown sugar and butter cooked to butterscotch perfection with toasted and caramelized cashew nuts added in

Day Dreamer**
Coffee ice cream with chocolate fudge pieces, mini marshmallows and swirls of Dead Sea salt caramel. Finished with a touch of coffee liqueur

Syrian Nights
Finely ground arabica coffee beans married with ground cardamom. Bold taste with a bittersweet pungent flavor derived from the aromatic spice. Syrian classic coffee turned into ice cream

Halva
Toasted and ground sesame seeds with pistachio nuts folded in to complement the flavor. Just like the Middle Eastern Halva, but much cooler

Matcha Taishan
Authentic Chinese matcha tea with a touch of lime. Strong and fresh taste with a slight sharp aftertaste. A quick trip to East Asia

London Fog

Ginger Root
Peeled and diced organic ginger root. Cooked with sugar over low heat to form a peppery, sweet and fresh ice cream. Very refreshing on a hot summery day

Squeezed and zested lemons, butter and egg yolks cooked over gentle heat. Cooled then blended with the creamy base. My take on the 19th-century English spread

Italy in a Pint
Single-origin white chocolate ice cream with fluffy Italian meringue pockets are folded in. Finished with sweet-and-sour raspberry ripples. You can’t say no to this

Roasted Pistachio

Roasted and ground pistachio nuts until they form a smooth paste, then mixed with the creamy base. Finished off with a pinch of Dead Sea salt. This is pistachio ice cream reimagined

Mont Blanc

Peppermint ice cream with dark chocolate chunks folded in. Fresh, sweet and a pungent flavor with a cooling aftertaste. This is the ultimate refresher on a hot summery day