For this flavor we’ve gone ahead and made our own

Brazilian spin on a favorite of many.

It’s a luxe custard base, with a dash of brandy, coffee soaked lady fingers, topped with vanilla bean Catupiry cheese mousse and cocoa.

Because of the nature of this dessert, it’ll be available as a single scoop only.

It’s a passion fruit and coconut base, with Rainforest Alliance cacao nibs mixed in.

Cacao nibs are cocoa beans that have been roasted to give you a delicious crunch in this flavor!

We kept this sorbet simple, because simple can sometimes be the hardest to execute. It’s a fresh papaya fruit base with a cassis fruit and liqueur swirl.

This sorbet goes from cold, to spicy, to sweet, to savory and then it happens all over again!

It's the first flavor Wes in our production team created for Bebe Zito, and as he moves on to start his own restaurant venture Cafe Verte, this is the last flavor he will make in our lineup.

Best of luck Wes! Fly! <3

Here just in time for Cambodian New Year's and a collab with our friends at Burger Daddies!

It’s a condensed milk base, with a mango swirl, flavored with Cambodian Kampot black pepper that has a numbing effect.

A sweet cream base that tastes like sugar cookies, then we mix in bits of the Mother's pink animal cookies, handmade pillows of frosting ganache and rainbow sprinkles. The scoops are then coated with additional sprinkles and a full animal cookie on top!

*Now available as an ice cream cake!*

It’s a sweet cream base, with a blackberry jam accented with blueberry that’s finished with lime zest, and handmade St. Louis style butter cake made with birthday cake mix.

It’s a blueberry and oat milk base, steeped with earl gray tea, with freeze dried blueberry mix ins! Yum!MSG = make stuff good.

Chocolate from South America and Gabby’s Brigadeiro truffle recipe. Topped with chocolate puff sprinkles.

A take on a classic!

It’s a chocolate base, with various mix ins of - chopped dark chocolate, toasted marshmallows, roasted cashew nuts and doce de leite coconut truffles.

Fruity Pebbles & Lucky Charms cereals with marshmallows in a Fiori di Sicilia base (Citrus Vanilla). Topped with caramelized Fruity Pebbles.

*Available as pint only at this time.*

Vietnamese coffee and bourbon ice cream with chocolate chips.

*Available as pint only at this time.*

A sweet cream base with HEALTHY sized malted, salted chocolate ganache cookie dough mix ins.

It’s a red velvet and Oreo base, with strawberry cheesecake cookie dough mix ins and strawberry swirl.

Inspired by our favorite coffee from a place in NOLA, Saba!

This decadent scoop is made with a tahini & oat base, and balanced with a robust brew of dark roast coffee. Oatmeal cookies are crushed and mixed in and made with tahini instead of butter for a balance of sweet, savory and bitterness from the coffee.

Passion fruit and a cream cheese base. Simple and absolutely delicious!

A chocolate hazelnut base with healthy sized chocolate cookie dough chunks. It's so creamy you would never believe it's vegan!

Peanut butter malted base with chocolate covered toffee.

*Available as pint only at this time.*

Ground pistachios from Bronte, Italy with almond Marzipan. The pistachios are grown on the slopes of an active volcano (Etna). In their unique growing conditions they keep the pistachio more green and flavorful.

Pistachio Puppy Chow is made with Tache pistachio milk as the base, with pistachio tahini puppy chow mix ins.

"Romeo and Juliet" A salty and sweet Brazilian classic! Cream cheese custard and fresh guava ripple. Finished with a beautiful Ritz cracker and guava sauce.

*Now available as an ice cream cake!*

(Uptown Only) 

A sweet cream and caramel base topped with a brûléed flan custard that we brûlée in front of you!

*Due to this process it can only be served as a single scoop in a cup.*

Strawberry rhubarb raspberry jam with cream cheese. A well balanced classic!

Thai tea base with chocolate toffee crunch!

*Available as pint only at this time.*

A sweet cream and salted doce de leite base with ample Oreo and peanut butter freckle mix ins, topped with additional doce de leite sauce.

As seen on the Food Network and voted a "perfect 10" by John Harrison, the inventor of cookies and cream ice cream!

It's a rich base made from 3 milks - cow's milk, condensed milk and goat's milk with a strawberry snickerdoodle cookie mix in!

Exactly as it sounds! Great, REAL Tahitian vanilla bean with MSG (monosodium glutamate) added to make it better! No, MSG isn't bad for you it's naturally occurring and has been used in xenophobic rhetoric to give it a bad reputation. Umami is amazing!

MSG = make stuff good.

This flavor is an ultra dark chocolate coconut base vegan and gluten free ice cream, accented with cachaca.

Have one of Bebe Zito's most popular flavors to share around the dinner table this holiday season! It is made with a cream cheese and guava ripple base, coated in guava jam, made with a Ritz cracker crust and decorated with buttercream frosting. Yum!
Size is about 11-12" dia.

A sweet cream base that tastes like sugar cookies, then we mix in bits of the Mother's pink animal cookies, handmade pillows of frosting ganache and rainbow sprinkles. The scoops are then coated with additional sprinkles and a full animal cookie on top! Size is about 11-12" dia.

A sweet cream and salted doce de leite base with ample Oreo and peanut butter freckle mix ins, topped with additional doce de leite sauce.

As featured in MSP Magazine's top holiday treats.

An ice cream chocolate bar was filled with chocolate ice cream, Oreos, wafer for crunch, homemade brownies, coated in a chocolate shell. Serves about 5-7 slices for sharing.