About
Location :
Added by Jopie, at 31 May 2018
Opening Hours
- Monday 12:00 - 23:00
- Tuesday 12:30 - 23:00
- Wednesday 12:00 - 23:00
- Thursday 12:00 - 23:00
- Friday 12:00 - 23:00
- Saturday 12:00 - 23:00
- Sunday 12:00 - 23:00
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15 Reviews
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02 May 2019
welcome, may ☀️ this month, we can’t help but dream of sitting on a sunny beach in mexico. so, we settled for a slightly better option 😉 this month’s flavor are inspired and created to honor the beautiful bounty that mexico has to offer 🍦 FRUTA: inspired by the satisfying, juicy, fruit stands of summer, we blended ripe mango and papaya with pineapple juice and swirled with house-made chamoy, a fermented condiment from mexico made from mango, papaya flesh & seeds, pasilla chiles, and lime juice. refreshing with the perfect amount of spice! 🥭💥 MEXICO MORNING: a fan favorite! the F&J take on dirty horchata ice cream, we steep mexican coffee from @canyoncoffee and true cinnamon sticks in our coconut & cashew milk base. to finish, we swirl dulce de leche throughout and mix in the chewiest almond shortbread cookie chunks 🤸♀️ VERACRUZ VANILLA: last year we fell in love with the vanilla of gaya foods in veracruz, mexico, so we made an ice cream dedicated to them. so, of course we brought this vanilla & coconut milk base ice cream back! swirled with vanilla caramel & chunks of the chewiest brown sugar blondie pieces that blow your mind 🤩 available at our scoops shops today through june 4 and online for nationwide shipping!
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04 April 2019
for the month of april, we are shining the spotlight on *sustainability* and what that looks like to us 🌿 at frankie & jo’s, we believe that being caretakers and tending to the earth is an absolute must. each flavor this month has a unique story to tell. GOLDEN STATE: ube, a purple yam, is peeled, perfectly roasted and then blended with our coconut milk to create a rich purple ice cream. add gooey swirls of house-made orange marmalade, made from 250 pounds of upcycled blood orange rinds from our march flavor, kombucha creamsicle, and the biggest chunks of sugar comb candy and there you have it: your newest obsession 🙌🏼🍊 SPRING THYME: we teamed up again with @imperfectproduce to make this fan favorite even more sustainable. imperfect lemons are juiced into a tangy and creamy ice cream which is studded with our oat crumble made with pieces of our maple vanilla waffle cones and imperfect thyme leaves 🍋TEND THE TERRA: nutty and earthy hemp seeds are one of our favorite planet-friendly foods and this month we created our first ever ice cream made with our own house-made hemp milk 🤸♀️ preserved rhubarb caramel is layered into a creamy hemp milk base & sprinkled with cocoa nibs for that much-needed crunch.💥 all three flavors available today at both scoop shops and for online shipping nationwide.
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07 March 2019
MARCH FLAVORS: to celebrate brighter and warmer days this month, we will indulge in the benefits of superfoods like zingy fermentations of seasonal fruits & vegetables 🌱AND dropping the long-awaited release of our newest and most improved version of tahini chocolate! first, we followed our gut on this new flavor, KOMBUCHA CREAMSICLE. we are extremely excited to be partnering with @healthade and using their small batch blood orange-carrot- ginger kombucha 🍊we mix this with galangal, a thai-ginger root and created a zingy probiotic sorbet which is then *swirled* with a sweet cream ice cream for the creamiest plant-based nostalgic treat✨ second, the wait is over! we introduce to you the new and improved CHOCOLATE TAHINI SUPERCOOKIE. an ultra-creamy chocolatey tahini ice cream with swirls of rich chocolate sauce and generous chunks of our house made *adaptogenic* tahini super-cookie dough🍪🍫 third, a return of a spring obsession, RHUBARB YUZU YOGURT. we roast rhubarb and blend it with our house-fermented coconut yogurt and fresh yuzu citrus juice to create a tangy, silky-smooth *frozen yogurt*🍦 all three flavors available today at both scoop shops and online for nationwide shipping. 🤸♀️
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02 March 2019
it’s our first birthday today! come by for free chocolate sauce on any scoop 🎉🤸♀️
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07 February 2019
in the last month before spring, our *february seasonals* are all about getting warm and cozy with cookies, cake and candy made our way ✨🌿 RGE COOKIES + CREAM: our creamy date shake ice cream swirled with @eatingevolved dark chocolate magic shell and chunks of chewy chocolate chip cookies 🍪🍦the deconstructed version of the famous cane sugar, gluten, and soy free ice cream sandwich we created last year with beloved local registered dietitian, @rachaelsgoodeats.😆CHOCOLATE SPICY SUGARCOMB: an 85% dark chocolate ice cream with a little kick from ribbons of sticky cayenne pepper sugarcomb folded throughout. 🍫 VELVET HEARTBEET: this is our third year in a row bringing this February favorite back! We combine roasted red beets and medicinal hawthorn berries into a beautiful pink ice cream that is studded with pieces of rich chocolate ganache layer cake 🍰 ✨ available at all scoop shops and for nationwide shipping today!
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05 February 2019
to our ballard customers, our scoop shop will be closed today due to the snowy weather. stay warm and safe! we’ll see you tomorrow ✨
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10 January 2019
JANUARY FLAVORS: It's the start of another new year. Whether you are looking to cozy up by a fire with a pint, or resolved to get your health on, we've got you fully covered ✌🏼 ECLIPSE: an eclipse is a dance of light and dark, an unveiling of the unexpected, and an opportunity to lean in and investigate.🌒our eclipse ice cream is a swirl of the brightest toasted coconut ice cream with the darkest chocolate ice cream, both flavors harmonized with house-made sunflower butter cups covered in salty dark chocolate. ✨ HEMP MATCHA CRUNCH: hemp is part of the future. our wildly creamy and earthy hemp-butter ice cream is infused with @mizubateaco matcha tea, and sweetened with just maple syrup and dates (cane sugar-free!) 🤸♀️we drizzle a silky swirl of date syrup throughout and layer with crunchy hemp seed super granola for that crunch we know you all love! SEATTLE FOG: one of our favorite warm winter beverages, the london fog, churned into a cozy, creamy and bergamot-hinted ice cream. 🍦we infuse our coconut-cashew milk base fragrant earl grey tea from pike place markets' market spice, one of our beloved local tea shops. *all flavors available today until february 6 in both scoop shops and online* 🤩
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06 December 2018
DECEMBER FLAVORS: this month we are celebrating the holiday season with the return of three F&J winter favorites 🌟🍦 GINGER & MOLASSES: a fresh ginger ice cream with chunks of gingerbread cookies and a generous layering of blackstrap molasses. winter spices round everything out, which warm your belly even when it is cold outside🔥 CURED PERSIMMON PUDDING: @londonplaneseattle takes perfectly ripe persimmons and hangs them in their restaurant for one month to cure (a technique called “hoshigaki”, which is a japanese style of drying the persimmons). we cut these up and combine them in a dense spiced cake. we layer these pieces into a butterscotch ice cream and ribbon caramel throughout 🤤 SOLSTICE: inspired by the winter solstice, we took last years retrograde ice cream and gave it a new name 🌙 for this soulful ice cream, we steep organic @sagewindsfarm white sage into a sea salt chocolate base ✨ available today through the new year at both scoop shops in pints & scoops. also, we can ship them to you no matter where you live ✌🏼
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08 November 2018
NOVEMBER FLAVORS: welcoming those chilly, foggy, & rainy days of november with three new incredibly rich, satisfying, & ultra comforting flavors 💫 MISO MOON: an insanely creamy oat milk ice cream with soy-free miso oat cookie crumbles and a gooey soy-free miso caramel sauce swirled throughout. a magical juxtaposition of sweet + savory in a scoop 🌒 JAPANESE PUMPKIN: a roasted kabocha squash ice cream that is perfectly spiced with cinnamon, ginger & nutmeg. a quintessential late autumn f&j favorite 🍂 MOLTEN CHOCOLATE CAKE: in celebration of our co-founder autumn martin’s other venture @getyourhotcakes 10th Anniversary, we brought back our version of their gooey molten chocolate cake 🤤 a rich salty chocolate ice cream layered with ribbons of magic shell, rose chocolate sauce and vegan molten cake pieces 🍫✨ available starting today for nationwide shipping & at both of our scoop shops.
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27 October 2018
the #FRANKINCONE is here 👻 how spooky can it get? PRO TIP: we recommend getting a scoop of vanilla topped w/ moon goo for our take on cookies & creme 👌🏼🤸♀️ available at both scoop shops until october 31.
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04 October 2018
OCTOBER FLAVORS: think warm apple crisp, the gooiest caramel corn, and the best feeling ever of warming by a smokey fire 💫 welcome, autumn 🍂 ALL THE TREES: this F&J’s fall favorite is back! apples, pecans, bay, coconut, and cacao are all the trees represented in this ice cream. we make a rich house-made apple butter and swirl buttery pecan shortbread cookies throughout this bay leaf ice cream to perfectly *encapsulate autumn* in a scoop. HEIRLOOM CARAMEL CORN: we pop non-gmo Washington heirloom black popcorn and add it to our cashew and coconut milk base. fold in a beautiful golden dry burned caramel sauce and you have an ice cream that tastes *just* like the gooey and chewy caramel corn we all know and love 🍿 SMOKED FIG LEAF & CHOCOLATE: we cold-smoke fresh fig leaves for eight hours and then steep them in our coconut and cashew milk base. then we melt smoked chocolate into the base, candy oregon hazelnuts for added crunch, and swirl in a fig-balsamic caramel for a tangy yet extremely decadent ice cream 🌿🍫all flavors now available in our scoops shops & for nationwide shipping 🙌🏼
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06 September 2018
SEPTEMBER FLAVOR LAUNCH: we can’t let go of summer quite yet…so this month we created three flavors that are sophisticated yet playful💫 SB&J: AKA sunflower seed butter & jelly! this is our take on the ubiquitous sweet & salty combo. we make a roasted sunflower seed butter coconut milk base, then swirl it with the gooiest marionberry tomatillo jam, and finally sprinkle in candied sunflower seeds for the perfect crunch 🌻 PEACH PLUM: we blend super ripe and seasonal Collins Family Orchard plums and peaches into our coconut milk base to create the perfect *end of summer* celebration in this stone fruit sherbet 🍑 PINK CLOUD: this month we collaborated with local vegan skincare company, @herbivore botanicals ✨playing off their PINK CLOUD moisture creme, we created a stunning swirled ice cream of one part white tea coconut cashew milk ice cream plus one part toasted coconut milk. we then fold in a house made fluffy vegan meringue that is lightly flavored with cardamom, rose petals, & vanilla and toss in sweetened coconut flakes ☁️🌹 check out our special *GIVEAWAY* contest will be running for the whole month of september on today’s stories! — all flavors are now available at *both* locations & for online sales.
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09 August 2018
AUGUST FLAVORS: peak produce season is here 🤸🏽♀️ & since being plant-based + vegetable focused is *who we are* & always will be, THIS is the moment we’ve been waiting for all year 💥🌞🍅🌽🥒 FIELD & ORCHARD: we shuck the sweetest organic corn, cut it off the cob & blend it into our organic coconut milk. then, we bake the chewiest masa cornmeal blondie pieces to fold in with a house-made tart cherry-tarragon jam. FIRE-ROASTED CHOCOLATE ZUCCHINI: our friends at Delancey fire-roasted zucchini in their wood-fired oven until perfectly blistered. the zucchini is then blended into our *naturally sweetened* coconut & cashew milk chocolate base with dark chocolate magic shell & pieces of moist zucchini cake. TOMATO MELON MINT: the return of our favorite August sherbet! we take the sweetest watermelon from Alvarez organic farms and the juiciest heirloom tomatoes from Tonnemakers farm and blend them into our organic coconut milk base. to finish, we chiffonade fresh mint leaves & sprinkle throughout creating an insanely creamy & refreshing scoop 🍦 available today until september at both scoop shops & for nationwide shipping through our website.
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06 July 2018
JULY FLAVORS: for this month’s flavors we wanted to express the essence of summer - plump juicy berries, fresh greens, & rich, sweet sunny days. BERRIES & FERMENTED CREAM: one part vegan creme fraiche ice cream made from our own fermented cashew milk plus one part triple organic washington berry coconut milk ice cream swirled with our house-made berry jam & almond flour lemon cake pieces 🍋🍰TARO ROOT SEA FOAM: we gently roast taro roots and blend them it into our coconut milk base. we then mix in house-made sea foam candy (an aerated caramel) and @theochocolate cocoa nibs. it’s ridiculously creamy, crunchy, and gooey✨ KALE LIME LEAF: it’s back! for this summer favorite, we steep fragrant lime leaves in our coconut milk base and then blend in whole leaves of organic lacinato kale from oxbow farms 🌿🍦available at both scoop shops starting TODAY. nationwide shipping also available on our website.
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07 June 2018
warmly welcoming pride month with two new mind-blowing flavors 🌈✨ALMOND BUTTER KALE CARAMEL: an extra creamy and slightly salty almond butter ice cream is swirled with kale caramel, toasted almond pieces and dark chocolate magic shell. HELLO SUNSHINE: we purée perfectly ripe hawaiian pineapples, yellow bell peppers, & whole key limes together to create the most refreshing sorbet for hot summer days! & yes, we are keeping HARVEY STRAWBERRY MILK for the month of june available today through the 4th of July at *both* scoop shops & nationwide pint shipping.
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