Pumpkin-spice ice cream in a buttery graham-cracker crust, topped with whipped cream, dark and white chocolate drizzle, and crowned with whipped cream. Creamy, cozy, and made from scratch.

House-made buttered-pecan ice cream in a buttery cookie crust, swirled with caramel and topped with toasted pecans. 10″ pie; serves 8–10. Keep frozen. For best sliceability, thaw 10–15 minutes before serving.

Creamy roasted sweet-potato ice cream in a brown-butter graham-cracker crust. Finished with toasted marshmallow, pecans and a bourbon maple drizzle for classic casserole . 10″ pie; serves 8–10. Keep frozen; thaw 10–15 minutes before slicing.

Silky ricotta-mascarpone cannoli ice cream layered with house made chocolate ganache in a crunchy waffle cone crust, studded with mini chocolate chips, a sprinkle of pistachios, and a sprinkle of orange zest & powdered sugar. 10″ pie; serves 8–10. Keep frozen. For clean slices, thaw 10–15 minutes before serving.