07/06/2026
It took us years to develop the recipe for Coffee Caramel Crunch. We wanted to use a locally roasted coffee bean, but how do you pull pull out those amazing toasty notes while still maintaining a nice creamy texture in the ice cream? If you add brewed coffee the ice cream becomes lightly flavored and really icy. We even tested pure espresso which made for a good flavor, but was still too icy. We tried leaving the grinds in the ice cream, but that was an unpleasant texture. Then we tried a Turkish style coffee (extremely fine grind), but it still just didn't have the texture and flavor we wanted. Eventually, we settled on a fairly labor intensive, two day process of coarsely grinding the locally roasted beans, straining all the fine bean specs out, then cold steeping them in cream overnight, then straining the grinds out before freezing the cream. This provides a wonderful creamy texture and a flavor that is most reminiscent to a beautiful sweetened iced latte. We're very happy with the finished flavor and hope you enjoy it too. Coffee Caramel Crunch has become a standard flavor that we try to keep in-stock all season. Come try it out! - Andrew
