From Texas, With Love
This Texas-sized sundae is piled high with layers of vanilla softserve, honeyed pecans, Dr. Pepper cherry sauce, and a Frito saltine chocolate toffee bark that just melts in your mouth. All the flavors culminate into something not unlike a shortbread jam cookie: at once buttery, salty, and sweet.
This stacker is all about texture: a soft pop from the caramel Nutella popcorn with a crispier crunch from candied peanuts and a smooth river of salted caramel running through cool, creamy softserve. Corey says this was inspired by Crackerjacks, and it tastes pretty much just like a circus in a cup.
This colorful dish is an unexpected combination of sweet mango puree, Indonesian vanilla softserve, coffee soil, and crushed macadamia nuts. Natural fruit provides the perfect amount of sweetness to balance the slightly bitter bite from the coffee soil, and macadamia nuts add a rich, buttery crunch.
Who doesn’t love s’mores? Especially this beach campfire version: softserve layered with warm, hand toasted marshmallows, Ghiradelli single source chocolate sauce and chips, buttery graham pie crust crumble, and thick whipped cream.
Dr. Pepper Cake Shake
The base of this shake changes depending on what fresh, homemade treat hides behind the counter: red velvet, carrot, classic birthday cake, etc. Today’s was a Dr. Pepper cake with caramel buttercream, which made for a surprisingly herbal flavor. But most notable was the way the shake remained thick with unsinkable, spongey crumbs spread evenly throughout.