Molly Moon's Homemade Ice Cream Menu

This delicious and simple flavor highlights the purity of our local dairy with a touch of sugar and salt. We use only fresh, local and hormone-free milk and cream. This flavor pairs well with everything!

Paying homage to Hillary Rodham Clinton's award winning cookie recipe, this sweet and spicy ice cream has notes of cinnamon, nutmeg and brown sugar. It's also filled with cookie dough chunks made with old fashioned rolled oats and Theo Chocolate pieces!

Our cookies & cream ice cream is unlike any other you’ve tasted. We’ve perfected our cookie recipe by baking the most scrumptious chocolate cookies and then layering in a double dose of our homemade cream filling. The result is an irresistible ice cream with chunks and speckles of these tasty cookie morsels in every bite!

Every year we buy thousands of girl scout thin mint cookies directly from local scouts! The cookies get crushed and folded into mint ice cream made with extract from washington-grown organic peppermint.

We start by brewing big pots of Olympia Coffee and then combine it with organic sugar and dutch process cocoa powder. This zippy mixture gets blended into our ice cream base and after it’s churned to silky perfection, we fold in a generous heap of Theo 70% dark chocolate chunks. This flavor is a favorite of Molly Moon’s from her college days in Missoula Montana, working at Big Dipper Ice Cream (her first ice cream job!).

Inspired by the flavors of the pacific northwest, we use locally harvested wild honey and bits of organic lavender from sequim, on the olympic peninsula.

Our salted caramel dares to be saltier than all the others! We use kosher sea salt and homemade caramel, made from organic, local cream and butter and non-gmo cane sugar.

Most chocolate ice creams are made using cocoa powder, but we use 70% dark, organic, fair trade theo chocolate. We melt the chocolate bars using a hot mixture of cream, milk and sugar and the result is a dense, extra fudgy chocolate ice cream unlike any other.

Inspired by its counterpart Sasquatch, this delicious flavor is made with sweet cream ice cream that's swirled with homemade vanilla bean caramel and tons of homemade yeti granola and Theo chocolate bits. We make our yeti granola in-house by mixing together pepitas and pepita butter, flax seeds, rolled oats, honey and a touch of salt before roasting it in the oven.

Clusters of chocolate covered pretzels folded into our malty pretzel infused ice cream with swirls of vanilla bean caramel (contains gluten). Pairing suggestion: top this flavor with our vegan chocolate hardshell and freshly roasted candied hazelnuts Available at both Hello Robin locations and all Molly moon’s scoop shops except our Madrona walk-up window

Our salted caramel dares to be saltier than all the others! This version is our vegan version made with organic coconut milk. This flavor is vegan and gluten-free! Pairing suggestion: for a vegan treat top with vegan hard shell and candied hazelnuts Available at all Molly moon’s scoop shops including our Madrona walk-up window.

We took local Pacific NW blackberries at the height of summer and turned them into a deep amethyst jam that's swirled into our rich and tangy crème fraîche ice cream. This flavor is gluten-free! Pairing suggestion: top this flavor with our lemon curd and seasonal vegan crisp crumble Available at all Molly moon’s scoop shops except our Madrona walk-up window.

Vanilla bean ice cream topped with peppermint hot fudge, homemade brownie bites, whipped cream and a cherry. Peppermint hot fudge is made in our kitchens using organic cocoa powder and extract of washington-grown organic peppermint.

The perfect topping for our all of our ice creams. Made with Theo organic and fair-trade 70% dark chocolate, organic coconut oil, sugar, and cream of tartar.

Such an ice cream shop classic! We make our vanilla bean caramel with local cream, local/organic butter and, of course, organic vanilla bean.

Thick, fluffy, whipped marshmallow made in our kitchens - the perfect topping to any of our ice creams!

A little dose of color and crackle for your scoop! Our sprinkles are certified organic with natural colors derived from seeds, vegetables or fruits.

We make this delicious sauce with organic lemon juice, local/organic eggs and local/organic butter. Excellent atop our earl grey ice cream!

We make our own, using washington cream from smith brothers, organic vanilla extract and a touch of sugar.

Need a little extra girl scout goodness? Every year we buy almost 200,000 thin mint cookies directly from local scouts. Most the cookies go into our scout mint ice cream, but we always save some to make this topping!

Local company chukar cherries, which can be found in the pike place market, makes these delicious preserved sour cherries with washington fruit grown in yakima valley.

Our ice cream makers candy these heirloom duchilly hazelnuts in house. The nuts come from family-run holmquist hazelnut orchard in lynden, washington.

Crispy pieces of homemade chocolate waffle cone with a slightly sweet, big cocoa flavor and a hint of salt.