50 flavours. One rule.

110 ml scoop · 228 kcal

Arabica from a single Coorg estate, brewed as a proper decoction and folded into the base while still hot. Tastes like the tumbler your grandmother poured, only colder and heavier.

110 ml scoop · 252 kcal

Sugar cooked to a proper dark caramel with salted butter, cooled into a praline shatter and folded through at the last turn of the churn. Crunch in every second spoon, never in dust.

120 ml · 268 kcal

Dark chocolate ice cream in a cocoa wafer, dipped in a second chocolate shell that cracks properly when you bite it. Two kinds of chocolate, no compromise between them.

120 ml · 244 kcal

Butterscotch ice cream loaded with praline shards right to the bottom of the wafer, so the last bite is as good as the first. That last bite is the whole point of a cone.

120 ml · 258 kcal

Coorg coffee ice cream with a warm fudge core that stays soft even at −22°C. Built for the four o'clock slump.

55 ml · 84 kcal

Nagpur orange juice and cane sugar, frozen hard on a stick. Our only dairy-free line and the one that empties fastest in May.

80 ml · 254 kcal

Cocoa biscuit crushed coarse — proper rubble, not powder — through a vanilla core, under a white chocolate shell.

100 ml · 212 kcal

Milk chocolate churned smooth, for people who want chocolate rather than an argument about cocoa percentages.

100 ml · 218 kcal

Dark caramel base with praline crunch, in the size you can finish standing at the counter.

400 ml · 428 kcal

Two scoops of Brass Bowl Vanilla, cold milk and malted barley, blended thick enough that the straw stands up on its own. We check.

400 ml · 486 kcal

Belgian Dark 72 blended with cold milk and a fudge swirl down the inside of the glass. Bitter, cold and very hard to put down halfway.