May 2025 Club Flavors

Boston Cream Pie

Custard base + vanilla cake + salted chocolate ganache

Thanks to everyone who voted for Boston Cream Pie to be one of the May flavors - this was our 2025 Crowd-sourced Winner! Turning classic desserts into ice cream is always fun, and we think that this one may take the cake :-) Here’s what Production Manager Jacob writes about the process and dessert history:

“Boston cream pie is actually a cake, invented in the mid 1800’s when pies and cakes were baked in the same tins, making the terms nearly interchangeable. It consists of layers of vanilla cake and custard (or pudding), and is topped with chocolate ganache. 

Luckily those are 3 things that we knew we had solid Wild Scoops recipes for from past flavors, and it was just a matter of mixing and matching and finding the perfect proportions. 

This cake is credited to being invented by Chef Augustine François Anezin at Boston's Parker House Hotel — known now as Omni Parker House. Officially the state dessert of Massachusetts, we saw no reason why we couldn’t enjoy a frozen variation in Alaska! This ice cream tastes just like eating a slice of the historic New England treat!”

Allergens: egg, milk, wheat

Ginger Blondini

Sweet ginger + tahini white chocolate blondies

We’ve done various ginger ice creams over the years, but we wanted to test out a few techniques to perfect our recipe. We’ve tried steeping ginger in our cream, using powdered ginger, as well as adding ginger juice directly. This time, we boiled down ginger juice with sugar into a concentrated syrup and we’re happy with the results! By adding less additional liquid to our dairy, we keep a rich and creamy texture that still packs an unmistakable ginger punch. We think it’s more sweet and approachable than aggressively spicy.

Sweet ginger + tahini white chocolate blondies

A few years ago, I stumbled upon a tahini blondie recipe and fell in love! I thought these would be a great match for the ginger ice cream because of their shared middle eastern vibes. It’s the same chewy texture as standard blondies, but with a little toasty savoriness from the tahini (sesame paste). We added a bit of white chocolate chips for some sweetness to balance out the earthy bite of both the ginger and tahini. Through the R&D process, I learned that not everyone loves tahini as much as I do! Our kitchen pretty much all enjoyed this ginger base, but we had divided passions on the tahini blondies. Maybe connected to how much tahini we were exposed to in our youth, or just our diverse taste buds? We look forward to seeing what our Club members think!

Allergens: egg, milk, sesame, wheat

Bonus: Watermelon Aloe Agua Fresca sorbet (v)

Can you tell we are craving warmer weather and tropical fruits? Come on, summer! Here’s a refreshing new sorbet developed by Devin, one of the kitchen’s Production Leads. Here is what he writes:

“Watermelon reminds me of hot summer days eating slices by the sprinkler or late night snacks after a camping trip. I knew a sorbet would be a great option for a late spring adventure club! A sorbet would also be the perfect opportunity to add aloe like we had been talking about in the kitchen for a while. A little unexpectedly, the aloe tasted a bit different than we had hoped. This base was a challenge to perfect but I am happy with how it ended up!”

‘Agua fresca’ is a term used to describe refreshing beverages made with water and sugar blended with various fruits, flowers, grains, seeds, etc, popular in many Latin American countries.

Allergens: none