LEGEND-NON-DAIRY ICE CREAM
BLOOD ORANGE CREAMSICLE
A tangy vanilla & buttermilk ice cream with a ribbon of blood orange.
We make this ice cream with more fresh strawberries than cream, resulting in a dazzlingly vivid flavor.
Sweet yet savory, kinda peanut butter-y (without the peanuts).
CORNBREAD HONEY BUTTER
Freshly baked cornbread chunks and a generous drizzle of honey butter. A cult favorite.
A rich, deep, dark chocolate ice cream laced with chunks of homemade chocolate ganache.
LAVENDER SALTED CARAMEL
Locally grown lavender ice cream with an ample ribbon of homemade salted caramel.
BLONDIE VS BROWNIE
Big chunks of fresh homemade brownie & blondie fight it out in an arena of vanilla & scorched sugar ice cream.
Meadowfoam flowers make the MOST DELICIOUS HONEY of all time. It tastes like marshmallow & vanilla.
This one is a banger!
What does milk taste like when you toast it? A little bit like caramel, a little bit like graham crackers.
Cheesecake ice cream studded with bits of graham cracker crust, and a swirl of fresh strawberries.
Japanese green tea from our friends at Mizuba, studded with pillowy, chewy mochi.
Ripe bananas roasted with brown sugar and spiced rum bring the party to this coconut milk ice cream.
COCONUT LEMON SAFFRON
A silk road adventure with lemon, saffron, star anise, and fresh cardamom in coconut cream.
CHOCOLATE COCONUT CARAMEL
Chocolate, creamy coconut milk, and homemade coconut caramel.
MANGO STICKY RICE
Jasmine rice and coconut milk ice cream with a swirl of beloved alphonso mango. Our most popular flavor.
MOCHA MUD PIE
Coffee-infused ice cream with chunks of brownies, chocolate stracciatella, and a ribbon of salted caramel.
VEGAN | CONTAINS GLUTEN
Stick with one flavor or go crazy and choose two or *gasp* three flavors. It's your milkshake.
Have fun with it.
Mt Angel Brewing's root beer with a scoop of ice cream. Our favorite pairing is Toasted Milk.
Fifty Licks owner Chad Draizin is fascinated by the chemical cartwheels that happen when beer is brewed, bread is baked, and ice cream is churned (or spun, as they say in the biz).
His first love, brewing beer, is what brought him to Portland for an internship at Portland Brewing. He fell in love with the rain, but he couldn't find a place to get a good scoop of ice cream.
So he fixed up a cheerful blue truck, and started experimenting. His mission? Ice cream made from scratch, with local ingredients and tons of cage-free egg yolks for a luscious, rich texture.