Our “single-note” flavors for spring and summer are simple, yet incredibly delicious. They’re all great by themselves in a cup or cone, but they really pair beautifully with a variety of fruits, pies, cakes, sauces, and ice creams.

Let’s have a closer look.

1) BANANAS + HONEY: Fresh, ripe bananas blended with aromatic Ohio wildflower honey and luscious, grass-grazed Snowville cream. It’s like the best, creamiest frozen banana pudding ever.

Trio suggestion: Bananas + Honey, Double-Toasted Coconut, and Dark Chocolate.

Here’s how we make it:

Fresh, perfectly ripe bananas at the peeling station:

Bananas peeled by hand:

Ohio wildflower honey from Amish farms in Ashland, County, Ohio, blended with peeled bananas:

Honey and peeled bananas are blended with grass-grazed Snowville cream:
After it’s added to the ice cream machine to freeze it becomes Bananas + Honey ice cream:

2) CLOVERTONCloverton cheese, a cow’s milk cheese made at Laurel Valley Creamery (two hours south of our Columbus kitchen on the Ohio River), blended with luscious grass-grazed Snowville cream. It’s like a light, deeply flavorful cheesecake (minus the crust). Cloverton cheese is like cream cheese but tastier, and it goes great with fruity frozen yogurts and straight-up fresh fruit. (Farmstead cheese, by the way, is cheese made from milk produced on the same farm.)

Trio suggestion: Cloverton, Bananas + Honey, and Salty Caramel.

Here’s how we make it:

Laurel Valley Creamery delivers their wonderful Cloverton cheese, which is like a sweeter, fresher-tasting cream cheese:

Sugar and Snowville cream is mixed and poured over the Cloverton cheese in bucket  (not pictured) and blended:

The mix is strained, then separated into buckets:

Once more cream is added and blended with the cheese-and-cream mixture it’s added to the ice cream machine to freeze and emerge as Cloverton ice cream:

3) CHAMOMILE: Chamomile prairie flowers steeped in grass-grazed cream. Rich and buttery, with the comforting aromas and flavors of apple bran muffins and Chardonnay. Ice cream mix is heated in our kettles, poured over Chamomile flowers, and steeped like a cup of tea. Chamomile is a daisy-like flower whose name is derived from Greek for “earth apple”—which is why the aroma and taste reminds most people of apples. It’s aroma and taste is soothing and calming, which is why it’s typically used to make a decaf tea.

Trio suggestion: Chamomile, Riesling Poached Pear Sorbet, and Whiskey & Pecans.

Here’s how we make it:

Chamomile flowers are prepped:

Chamomile is blended with heated grass-grazed cream to steep:

Chamomile that’s been steeped is strained through fine mesh, then more cream is added and blended with the steeped chamomile. Last, the mixture is added to the ice cream to work its magic and from it flows Chamomile ice cream:

4) DOUBLE-TOASTED COCONUT: Grass-grazed Ohio cream with flecks of chewy, nutty, caramelized coconut throughout. We don’t technically toast the coconut twice as the flavor name suggests; we double the usual toasting time to thoroughly toast the unsweetened coconut to an even, golden brown. Sea salt is added to enhance the nuttiness of the coconut.

Trio suggestion: Double-Toasted Coconut, Salty Caramel, and Dark Chocolate.

Here’s how we make it:

Unsweetened coconut is put on trays and toasted for 20 minutes (and stirred throughout the toasting):

Toasted coconut is then poured into buckets:

Coconut essential oil and salt is stirred into to the coconut to enhance the flavor:

The coconut is mixed with more cream, then put into the ice cream machine and voilà—Double-Toasted Coconut ice cream: