FREE Second Day Air shipping to continental US. Please check our ONLINE SHIPPING SCHEDULE.

24 Pints. No two are alike. It's the veritable mother-load of High Road. We're glad to take your call if you have any specific flavor needs. The party starts now.

FREE Second Day Air shipping to continental US. Please check our ONLINE SHIPPING SCHEDULE.

Available in 6-pack (2 pints of each flavor) or 12-pack (4 pints of each flavor)

The Jokester
Malt Ice Cream, Milk Chocolate Chunk, Handmade Nougat, Caramel, Salted Peanuts

Mr. Butterpants
Milk Chocolate Ice Cream, Dark Chocolate Chunk, Peanut Butter Ganache

Bake Sale
Vanilla Ice Cream, Chocolate Chip Cookies, Pecan Brownies

FREE Second Day Air shipping to continental US. Please check our ONLINE SHIPPING SCHEDULE.

Available in 6-pack (2 pints of each flavor) or 12-pack (4 pints of each flavor)

Mango Chile Lime Sorbet - One of High Road's original eight, the afterburn of sugar-roasted habañeros, the zing of fresh Mexican lime juice, and super-ripe mangos make for one versatile sorbet. A little bit to close out a meal is monumentally refreshing. Used as a foundation for margaritas, well, you'll need more than a pint or two...

Aztec Chocolate and Caramel - First released in 2010, this flavor remains a top seller among chefs, and is a monster-seller in Texas. The punch of fresh chiles, the perfume of cinnamon, the roasty-toasty notes of almonds, and our own cajeta-inspired caramel make what we believe is the "hottest" chocolate ice cream on the planet. It'll only burn if you let it.

Roasted Coconut Makrut - We're coconut freaks here at High Road. This ice cream is built upon a foundation of coconut caramel, sweetened coconut milk, and fresh cream. We then steep galangal and makrut lime leaf overnight before spinning the ice cream. When the ice cream is near completion, we fold in generous handfuls of oven-roasted coconut. Then, we close our eyes, and pretend we're at a coastal resort in Thailand. It works.

FREE Second Day Air shipping to continental US. Please check our ONLINE SHIPPING SCHEDULE.

Available in 6-pack (2 pints of each flavor) or 12-pack (4 pints of each flavor)

Vanilla Fleur de Sel - Crème Anglaise serves as the base for this best-in-class vanilla ice cream. We're big fans of French-style custards, and use a serious blend of Madagascar Bourbon Vanilla and our in-house Barrel-Aged Vanilla -- with just enough fleur de sel to make this our top selling product among chefs nationwide.

Chocolate & Chocolate- We've been hard at work for over two years developing this incredibly nuanced chocolate ice cream. Valrhona Coeur de Guanaja is slowly melted and blended with our own blend of sugars to help maintain the character of the chocolate. Additional chocolate ganache is ribboned throughout to make this the finest chocolate ice cream we've ever offered.

Crème Caramel - Going back to our first love of pastry school, Crème Anglaise, this ice cream gets spiked with on-the-edge of no return dark caramel for the most sophisticated sugar experience we've ever created. 

FREE Second Day Air shipping to continental US. Please check our ONLINE SHIPPING SCHEDULE.

Available in 6-pack (1 pint of each flavor) or 12-pack (2 pints of each flavor)

Roasted Coconut Kaffir - We're coconut freaks here at High Road. This ice cream is built upon a foundation of coconut caramel, sweetened coconut milk, and fresh cream. We then steep galangal and kaffir lime leaf overnight before spinning the ice cream. When the ice cream is near completion, we fold in generous handfuls of oven-roasted coconut. Then, we close our eyes, and pretend we're at a coastal resort in Thailand. It works.

Bourbon Burnt Sugar - This is the ice cream that put High Road on the map. Originally crafted for aLe Dames Escoffier event at the glorious Serenbe Farms in Georgia, this crème brulée inspired ice cream has become the pride of the company. We're proud to use Muddy Pond Sorghum, and Nielsen Massey Madagascar Vanilla in this sofi™ Silver award-winning creation.

Brown Butter Praline - The term "brown butter" seems to be popping up everywhere these days, but the technique has been around for as long as we've known butter. The French call it beurre noisette, noting its similarity to the aroma of freshly roasted hazelnuts. We blend it into a slow cooked cream caramel and ribbon it into our sweet cream ice cream while we "make it rain" with sugar roasted praline pecans.

Pistachio Honey Ricotta - largely referred to by the High Road crew as the BEST. ICE CREAM. EVER. You should try it. Our own pistachio paste. Atlanta Honey Company Wildflower Honey. Sugared Ricotta. Mmm-hmm.

Vanilla Fleur de Sel - Crème Anglaise serves as the base for this best-in-class vanilla ice cream. We're big fans of French-style custards, and use a serious blend of Madagascar Bourbon Vanilla and our in-house Barrel-Aged Vanilla -- with just enough fleur de sel to make this our top-selling product among chefs nationwide.

Aztec Chocolate and Caramel - First released in 2010, this flavor remains a top seller among chefs, and is a monster-seller in Texas. The punch of fresh chiles, the perfume of cinnamon, the roasty-toasty notes of almonds, and our own cajeta-inspired caramel make what we believe is the "hottest" chocolate ice cream on the planet. It'll only burn if you let it.

FREE Second Day Air shipping to continental US. Please check our ONLINE SHIPPING SCHEDULE.

Available in 6-pack (2 pints of each flavor) or 12-pack (4 pints of each flavor)

Chocolate & Chocolate - We've been hard at work for over two years developing this incredibly nuanced chocolate ice cream. Valrhona Coeur de Guanaja is slowly melted and blended with our own blend of sugars to help maintain the character of the chocolate. Additional chocolate ganache is ribboned throughout to make this the finest chocolate ice cream we've ever offered.

Vanilla Fleur de Sel - Crème Anglaise serves as the base for this best-in-class vanilla ice cream. We're big fans of French-style custards, and use a serious blend of Madagascar Bourbon Vanilla and our in-house Barrel-Aged Vanilla -- with just enough fleur de sel to make this our top-selling product among chefs nationwide.

Strawberry Vanilla - Roasted, macerated and sugared strawberries are added to our world-class Vanilla ice cream.

FREE Second Day Air shipping to continental US. Please check our ONLINE SHIPPING SCHEDULE.

Available in 6-pack (2 pints of each flavor) or 12-pack (4 pints of each flavor)

Mixed Berries and Prosecco - We're all for the local thing, but we're also all about awesome. We were introduced to the most amazingly ripe, bright, intense, and lush Italian frutti di bosco mixture, and simply had to splash it with Prosecco during our tasting. (Yes, we always have Prosecco on hand at High Road). A touch of our signature sorbet syrup, a splash of lemon and a pinch of salt made this an instant legend in the Southeast among chefs. When you get it, you'll get it. 

Strawberry Basil Lemonade - With Florida as our neighbor-state, it's hard to not get excited about Strawberry season. We work with our friendly produce man to wait until the strawberries are at their near-overripe peak, and buy a ton of them (yep, literally, a ton), and toss them in vanilla sugar, lemon zest, and torn basil leaves. After a week on sugar, we blend and spin it all with freshly squeezed lemon juice, and just enough syrup to keep it zingy.

Limoncello - Yes, we make our own, and it's beyond incredible. Indeed, we all "borrow" a bottle for the holiday season to share with our families. We make enough, though, to blend with generous amounts of fresh lemon juice, cane sugar, and a pinch of salt for this popular offering. Our limoncello sorbet always evokes a wow, as it's texture, acidity, and balance are unparalleled. 

FREE Second Day Air shipping to continental US. Please check our ONLINE SHIPPING SCHEDULE.

Available in 6-pack (2 pints of each flavor) or 12-pack (4 pints of each flavor)

Bourbon Burnt Sugar - This is the ice cream that put High Road on the map. Originally crafted for a Le Dames Escoffier event at the glorious Serenbe Farms in Georgia, this crème brulée inspired ice cream has become the pride of the company. We're proud to use Muddy Pond Sorghum, and Nielsen Massey Madagascar Vanilla in this sofi™ Silver award-winning creation.

Brown Butter Praline - The term "brown butter" seems to be popping up everywhere these days, but the technique has been around for as long as we've known butter. The French call it beurre noisette, noting its similarity to the aroma of freshly roasted hazelnuts. We blend it into a slow cooked cream caramel and ribbon it into our sweet cream ice cream while we "make it rain" with sugar roasted praline pecans. 

Mixed Berry Buttermilk - We make this thing called "Slow Jam" here at High Road; Blueberries, Raspberries, Blackberries and Strawberries are slow simmered in cane sugar with a hint of vanilla and lemon zest. Once chilled, we blend some into our Mountain Fresh Dairy Buttermilk - and fold into our sweet cream ice cream. While the ice cream is being extracted, we fold in generous amounts of the jam. It's a new favorite at the factory.