Molly Moon's Menu

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.

Chocolate covered pretzels folded into a pretzel infused ice cream with swirls of vanilla bean caramel.

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 and 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!

Big thick swirls of buttery spiced apple pie filling are folded into our sweet cream ice cream along with freshly baked toasty chunks of crisp crumble made from organic whole wheat, oats, and spiced with cinnamon and cardamom.

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.

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.

Generous heaps of Theo 70% dark chocolate chunks are folded into ice cream made from brewed coffee from Olympia Coffee Roasters, organic sugar and dutch process cocoa powder.

A decadent cocoa ice cream with chunks of white mint chocolate bark specked with peppermint candies.

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

Homemade chocolate toffee is broken into bite sized morsels and mixed into a buttery brown sugar toffee ice cream.

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.

An ice cream shop classic! To make this flavor we use organic strawberries from Viva Farms—an amazing farm incubator in our very own Skagit Valley. It has swirls and chunks of these locally grown strawberries plus a touch of organic vanilla extract.

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!

Vegan cookie dough morsels made with dark Theo chocolate chunks are folded into our vegan vanilla ice cream made with organic coconut milk.

Inspired by its Spring 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.

Add a little pop of color, crunch and fun to your next scoop of ice cream with these certified organic sprinkles.

Flecked with vanilla beans, this caramel sauce is the pairs perfectly with every Molly Moon’s ice cream flavor.

This kit comes with: + four homemade brownies + 2 Scooper's Pint of ice cream (flavors of your choice!) + molly moon's deep dark hot fudge + whipped cream + chukar cherries + warming instructions for brownie and hot fudge