Vanilla
Real vanilla bean, liquor-infused
The one that sells. Put it next to anything else on the dessert menu and it will quietly outsell it without ever making a scene.
For restaurants · 21+
Staggering
Staggering
Leprechaun
Liquor-infused ice cream, made for restaurant dessert menus. Two flavors, both with real spirits in them, both arriving frozen and finished. No prep, no pastry section, no new equipment. Just the last course, solved.
The trade list just opened. Being early on it costs you nothing.
Two flavors, on purpose
The Range
A short list is easier to stock, easier to train and easier to sell. Both are made with real spirits. Exact ABV and full specs come with the sample box.
Chocolate
Dark chocolate, liquor-infused
Deep rather than sweet. Holds its own after a heavy plate, and looks like it cost money without needing a garnish to prove it.
More flavors will happen eventually. Two is what we can make properly today, and properly is the whole point.
The whole operation
How a tub happens
There is no secret. There is a freezer, a stubborn person, and a physics problem that refuses to go away.
We start with real liquor
Not flavouring, not extract, not a bottle with a cartoon on it. Actual spirits, bought by an actual adult who still looks at the receipt with a certain sadness.
We freeze it, which alcohol hates
Alcohol refuses to freeze, which is why most boozy ice cream turns up as soup. We churn cold, slow and stubborn until it holds a clean scoop under a heat lamp.
It arrives ready to plate
Frozen and finished. No prep, no pastry section, no new equipment and no training day. Scoop it, plate it, charge accordingly.
Fair questions
What buyers ask
Does this actually have alcohol in it?
Yes. Real spirits, not flavouring. Treat it as an alcoholic item on your menu: 21+ only, it counts toward what a guest has had, and your floor staff should know that before service rather than during it. Exact ABV for each flavor comes with the spec sheet.
Do we need a liquor licence to serve it?
Usually, and it depends entirely on your state. Rules for alcohol-infused food vary, and some states treat a frozen dessert differently from a poured drink. Check with your state ABC board or your licensing attorney before it goes on a menu. We can tell you exactly what is in it. We cannot tell you what your state allows.
Why is boozy ice cream so hard to get right?
Alcohol lowers the freezing point of everything it touches. Add too much and you have made a milkshake with commitment issues. Getting a scoop that stays a scoop on a warm plate is most of the work, and it is the reason this took as long as it did.
How does it arrive, and how do we store it?
Frozen, and it needs to stay that way. Case sizes, storage temperature, shelf life and lead times are all on the spec sheet. Ask for it when you get in touch and it comes with the samples.
Can we try it before committing to anything?
That is the entire point of the sample request. Tell us the restaurant and roughly what your dessert menu looks like now, and we will sort it out.
Do you make a non-alcoholic version?
Yes. It is called ice cream, it has been widely available since roughly 200 BC, and we are not currently trying to compete with it.
When are you launching?
When the licensing, the freezers and the first full production run line up. We are not going to invent a date to look organised. Restaurants on the list hear first, and nobody hears from us in between.
The only button that matters
Samples & trade enquiries
Tell us where you are and we will come back to you with the spec sheet, pricing and a sample box. No newsletter, no drip campaign, no “just circling back” three times a month.
You're on the list!
Check your inbox for a note from us. If it landed in spam, drag it out — that small act of kindness is how you make sure our reply actually reaches you.
We will come back to you personally. Nothing automated after this.