10/02/2026
WE SPENT FIVE YEARS MAKING THIS FLAVOR. Swipe for the journey (in captions)
Five years ago, we asked ourselves: could we make an acorn ice cream? We loved the idea. And our home state of Ohio is covered in acorns. How hard could it be? (Cue cry-laughing)
Turns out that while acorns are abundant in the U.S. (and have historically been a food source for indigenous Americans), they aren’t commercially distributed. After a lot of trial and error, we accepted that if we wanted to make an acorn ice cream, we would need to do it ourselves. With our own supply chain. That we built from the ground up.
The breakthrough came when we partnered with Route 9 Action Network, an agricultural cooperative based here in Ohio. Their focus is chestnuts, but they wanted to expand. So, we signed multiple grant letters to help grow their business so that they could forage, process, and roast the acorns we needed for this ice cream.
From there, the acorns went to a nearby Amish farm to be milled into flour. (This involved a lot of snail mail, calls on the community phone, and in-person trips to rural Ohio from our sourcing and QA teams.) All to achieve beautiful, fragrant, Appalachian-grown-and-milled acorn flour that we could fold into cream to make Appalachian Acorn Pie.
SO: what does acorn ice cream taste like? It’s nutty and sweet — in the realm of hazelnut, coconut, and chestnut. It’s beautiful on its own, but we wanted to add some extra grounding. So we swirled in a textured graham cracker sauce that scatters throughout the cream, emulating a nutty cream pie with a salty-sweet crust.
If nothing else, Appalachian Acorn Pie is a testament to the lengths we’ll go to when we get curious about something. It’s been more than worth the ride to be able to share it with you now.
P.S. We have a very limited amount of this flavor available. If you want to try it, we suggest not waiting!!
