Malai

If you’re looking for the most classic kulfi flavor, this is it! This caramelized milk flavor is anything but basic.

Rose City

This is the flavor that started it all! Named after the city we love, we make this kulfi with rose water, roohafza, cardamom, and pistachios.

Mango Lassi

This mango and yogurt combo is our most popular flavor!

Pista

We make this flavor by steeping cardamom and saffron into our base overnight. We then finely grind pistachios into the mix and add even more chunks of pistachios to finish it off.

Major Mango

Mango and malai come together to create this extra creamy mango kulfi. We named it Major Mango in honor of Gagan’s dad, an Indian army major who was known for his mango ice cream.

Cookies and Cream

Vanilla kulfi combined with oreos – lots and lots of oreos!

Coconut (Vegan)

Vietnamese Iced Coffee (Vegan)

This pop is made with a 50/50 blend of Vietnamese Robusta and Arabica beans from Portland Ca Phe. We cold brew the beans overnight and keep this flavor vegan by using coconut condensed milk and coconut cream as the base.

Lychee Rose (Vegan)

Someone asked us, “Is this what heaven tastes like?” and we think it might be just that!

Chai Chai

We called this one Chai Chai as a dig at “chai tea” but we promise this isn’t your coffee shop’s chai. We simmer our own masala chai into the base to create this sweet and spicy flavor.

Thandai

Cardamom, fennel, saffron, cinnamon, poppy seeds, peppercorns, almonds, and a touch of rose water.

Salty Chocolate

We use both cocoa powder and chocolate chips to give this flavor an extra rich chocolate taste and balance it all with a hint of sea salt.

Marionberry Cheesecake

We make our marionberry jam in-house before combining it with a ricotta base.

Cookie Monster

Vanilla and blue spirulina (for natural color) kulfi with Hungry Heart Bakery's chocolate chip cookies. A fan favorite that’s quickly becoming a staple on our menu!

Baklava

We teamed up with Stacey from Side Yard Farm to create this baklava kulfi. She made us her mom’s baklava and we chopped it up into our vanilla kulfi base. Look for it in the spring!

Roasted Strawberries & Fennel

We roasted the strawberries to keep this one as creamy as possible before finishing it off with fennel and the result was an instant hit!

Parent Trap

This flavor was created as a camp-themed collaboration with Zuckercreme. We created a peanut butter kulfi base and added Oreos – if you know, you know!

Pumpkin Spice Cheesecake

This pop has a ricotta and pumpkin base that’s combined with fall spices and is topped off with a spiced graham cracker crust.

Mango Pineapple (Vegan)

This flavor was a happy accident. We were trying to create an orange color for our Pride Pop by combining mango and pineapple. We liked it so much that we made it its own flavor and now it’s a staple on our summer menu.

Blueberry Basil Ginger Lemonade (Vegan)

Our Strawberry Mint Lemonade Pop was such a hit, we had to make another lemonade pop. This one comes with a bit of a bite!

Rocket Pop (Vegan)

We couldn’t resist taking a stab at the classic rocket pop, but we also couldn’t stand the idea of juices and flavorings. We used strawberries, blueberries, and coconut milk to achieve a red, white, and blue pop with all the flavor and none of the bad stuff.

Spicy Watermelon (Vegan)

We created this flavor specifically to be combined with a cocktail for Cully Central, but it quickly became a fan favorite! You can find it on our menu on hot summer days!

Jackfruit Coconut Lime (Vegan)

We created this flavor as a collaboration with Thuy from Mama Dut Foods for Lunar New Year. It’s creamy, light, and refreshing all at the same time!

Mango Thai Chili (Vegan)

A whole lotta mango and just the right amount of heat!

Strawberry Mint Lemonade (Vegan)

Real strawberries, real mint, and real lemon juice create this refreshing ice pop without artificial flavors!

Pride Pop (Vegan)

We still haven’t decided if this flavor is genius or if we were just out of our minds because it’s a lot of work! Each layer is made of different fruits (and even vegetables!) before being poured into our molds layer by layer. Look for it in June!