Real Vanilla
Imported Tahitian vanilla — nothing else.

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Every flavor below is made right here in Alhambra in small-batch freezers. Stop in for a malt at the counter or take home a hand-packed quart.

Enjoy your malt, banana split or ice cream soda in an authentic 1940s-style soda fountain.


Hand-packed pints and quarts, pre-packed half gallons, pies, sandwiches and ready-to-go cakes.
Classic, innovative and seasonal — with 48 in the dipping case at any time.
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Imported Tahitian vanilla — nothing else.
Three pure vanilla extracts, real vanilla beans and egg custard for the classic French vanilla.
Cream delivered fresh from the dairy and churned one batch at a time.
Imported Dutch cocoa and cane sugar for the perfect milk-chocolate flavor.
Dutch cocoa meets bold cinnamon.
Tahitian vanilla ice cream with melt-in-your-mouth Guittard semi-sweet chocolate.
Pure peppermint extract and Guittard milk chocolate — the perfect after-dinner mint.
Pure peppermint and real peppermint candy — a holiday favorite, all year.
California strawberries puréed and folded into a strawberry base.
Puréed wild Maine blueberries folded into 16% butterfat ice cream.
Oregon seedless raspberries for the perfect blend of berries and cream.
Strawberry ice cream with a hint of white chocolate, studded with Guittard milk chocolate flakes.
Dutch cocoa and Oregon red raspberry purée — a French-dessert classic.
Black cherry ice cream with Oregon Bing cherry halves stirred in by hand.
Tahitian vanilla with luscious Oregon maraschino cherry halves.
Colombian coffee for a deep, dark-roasted flavor.
Colombian coffee, Dutch cocoa and coffee-candy pieces — an L.A. favorite.
Colombian coffee with Guittard semi-sweet chocolate flakes.
Colombian coffee with Oreo cookies stirred in by hand.
Mild Colombian coffee, milk-chocolate fudge and crisp toasted almonds.
Tahitian vanilla base with Oreo cookies stirred in by hand.
Chocolate-chip cookie dough in Tahitian vanilla ice cream.
Oreos, graham crackers and cookie dough in a bright blue vanilla base.
Pieces of birthday cake and sprinkles — made for celebrating.
Decadent ice cream with moist pieces of red velvet cake.
Dutch cocoa, toasted walnuts and mini marshmallows.
Unsalted butter cooked down to a nutty, Parisian brown butter with English toffee.
Creamy toffee background with large pieces of almond toffee.
Butterscotch ice cream with large toasted pecans stirred in by hand.
Sun-ripened banana with toasted English walnuts.
Black walnut base with black walnut pieces — a true taste of the South.
Whole and diced toasted almonds in a Tahitian vanilla background.
California pistachios — oil roasted, salted and stirred in by hand.
Macadamia base with roasted, chopped macadamias.
Hazelnut purée for creamy, European decadence.
Cocktail fruit, toasted almonds and walnuts in a brandy-and-rum background.
Plump select raisins in a rum-based ice cream.
California lemon juice and egg custard — the perfect old-time flavor.
Pure ground cinnamon and cane sugar — the perfect à la mode choice.
Delicious coconut and cane sugar folded into a sweet cream base.
California crème fraîche in 16% butterfat ice cream — a Parisian delight.
White chocolate ice cream with mini Guittard white chocolate morsels.
Imported green tea with just a touch of cane sugar.
Fresh taro root cooked to perfection — the true flavor of the Pacific Rim.
Sweet purple yam — a beloved flavor from the Philippines.
Creamy young coconut, straight out of Manila.
Lychee purée blended into our 16% butterfat ice cream.
Made with delicious imported mango.
Green vanilla base with birthday cake, brownie bites and Oreo cookies.
Orange vanilla base with a variety of crushed candy bars stirred in by hand.
California lemons — a tart, palate-cleansing classic.
Kaffir lime juice and pure lime extract — the ultimate refresher.
The luscious juice of imported yuzu fruit.
Satsuma tangerines for a sweet, juicy flavor.
Bittersweet pink grapefruit — the grown-up sorbet.
California strawberries puréed to perfection.
Seedless Oregon raspberries — a guilt-free berry dessert.
Oregon-grown Marionberries take center stage.
Ripe apricots — straight out of grandma's backyard.
Freestone peach purée — a summer get-together favorite.
Indian mangos for an amazingly smooth sorbet.
Crushed Hawaiian pineapple with an ultra-smooth texture.
The perfect ratio of sweet to tart.
New Zealand kiwis — a sorbet from Down Under.
Granny Smith apples meet sorbet. Sweet, tart, delicious.
Imported coconut milk with the consistency of ice cream.
Coconut milk infused with fresh basil — sweet and savory.
The hit of any wedding or New Year's Eve party.
Orange juice stars in this classic ice cream parlor flavor.
Tahitian vanilla in a guilt-free non-fat frozen yogurt base.
From saltwater taffy to lemon drops, giant swirl lollipops to old-fashioned favorites — we're your one-stop sweet shop.
Sold by the pound in-store. Perfect for party favors and gift bags.



