MELTS LAST
Same sun.
Twenty minutes.
Three scoops, one bench, 24°C. Ice cream is partly air, and air is what lets go first. Ours is a quarter air, so there is more cold cream holding it up.
After twenty minutes the tub is soup, the pint has collapsed, and Dollop is still a scoop.
Slow-churned with a quarter of the air, so it's still a scoop when the others are soup.
Strawberry
Strawberry Ripple
Whole Kent strawberries, cooked down for an hour, folded through by hand so no two scoops ribbon alike.
Pistachio
Bronte Pistachio
Sicilian nuts, roasted the same morning and ground to a paste. Nothing green added, so it comes out the colour of moss.
Blackcurrant
Blackcurrant Crème
Sharp enough to make you blink, then the cream catches it. Our darkest colour and our loudest flavour.
Vanilla
Vanilla Bean
The test of any churn. Madagascan pods split into the mix overnight, and you can count the seeds.
Caramel
Burnt Butter Caramel
Taken right to the edge of too dark, then salted. A slow ribbon runs through the middle of every tub.
Chocolate
Seventy Dark
Seventy percent Ecuadorian, bloomed in hot milk, with shards that snap when you bite down.
Six flavours.
No ceiling.
We've never had a stack fall over. Mostly because nobody's tried seven.
Or take home a pintSix in the freezer. Take four.
Take it home
Forgot it on the counter while I answered the door. Twenty minutes, and I still needed a spoon that could dig.
My kid eats slower than any child alive. First cone in years that made it to the end.
The pistachio is the colour pistachio is meant to be, which turns out to be slightly swampy. Perfect.
- Milk
- Eggs
- Bin bags
- Dollop × 4
- More freezer
Answers are
on the stick.
Same as the jokes on a real one. Pull a stick out of its lolly to read it.
Go on.
Lick the
screen.
Nobody's looking. Finish the scoop and what's underneath is 20% off your first box.