Six states.
Six flavors.
One four-ingredient base.

Our signature flavor is inspired by the Vermont maple creemee. The modern tradition took off at the 1981 Vermont State Fair, when Rutland County sugar makers asked a local dairy to swap the usual sugar in its soft-serve mix for real maple syrup. It was an instant hit.

Maine wild blueberries are not planted in neat rows—they took root in glacial fields about 10,000 years ago. A single field can hold up to 1,500 genetically different plants, so every patch brings its own mix of sweet and tart.

New Haven has been tinkering with sweet corn for generations. By 1948, the Connecticut Agricultural Experiment Station had created more successful sweet-corn hybrids than any other institution. We took the experiment in a colder direction.

Howard Johnson was a Quincy businessman who took over a neighborhood drugstore with a soda fountain in 1925 and made homemade ice cream the main event. He grew the menu to 28 flavors—including black raspberry—before his orange-roofed restaurants became a road-trip icon.

More than a century ago, Dover’s Middlebrook Farm was known for Jersey cream so rich and yellow that it whipped easily. New Hampshire Sweet Cream follows the same idea: start with good milk and cream and let them be the flavor.

Middletown has a local rock called puddingstone, made from ancient cobbles and pebbles fused together. Campers at Norman Bird Sanctuary recreate it with vanilla pudding, chocolate chips, and marshmallows. Rocky Rhode is our frozen version: sweet milk, homemade fudge, and chocolate chip cookie chunks.