Garver Feed Mill location now open!
Over five years after our first meeting with the developers, our scoop shop and small production facility opened at Garver Feed Mill on the east side of Madison in 2019. Look for us inside the Ian’s Pizza there, where we’ll have 12 stationary flavors (five from our friends at the always-amazing Madison favorite Chocolate Shoppe and the seven Calliope flavors available at grocery stores) and up to four rotating flavors that we’ll make on-site based on what’s in season, what sounds interesting, how the planets are aligned, and who wants to collaborate with us.
As of November 28, 2023: House-made, small-batch flavors in the rotating ice cream window are: Cheeseboard Ice Cream; Zombie Sorbet; Concord Grape-Jalapeño Ice Cream; Pumpkin Spice Latte Ice Cream.
Next up (maybe): Kringle Cream Ice Cream; Peppermint Hot Chocolate Ice Cream; Peach Apricot Aged Gouda
Past flavors include Kringle Cream ice cream (Kringle Cream liqueur base with Kringle pieces mixed in); Ging3r (the triple ginger — fresh, powdered, and candied ginger bits); State Line Coffee Liqueur (State Line Distillery’s Coffee Liqueur base with Ledger Coffee Roasters coffee infusion); Dirty Martini (gin and olive flavor base with small green olive/pimento bits), Blueberry Jalapeño (tons of fresh blueberries with a hint of jalapeño kick at the end); Sweet Corn (salty, buttery fresh corn); Fresh Tomato (tomatoes straight from the garden); Spicy Pecan & Maple (candied cayenne-spiced pecans in a maple base); Cracker Jack (caramel, peanuts, and popcorn); Fresh Peach (is anything better than fresh peaches in ice cream? No.); Pumpkin Pie (whipped cream and pie crust in a pumpkin base); Gingerbread Liqueur (Natural Spirits Gingerbread Liqueur with bits of crumbled gingerbread); Jalapeño Cornbread (cornbread cubes and minced jalapeños in a corn base); Horchata (rice in a cinnamon/vanilla base); Aviation (based on the cocktail made with gin, violette liqueur, maraschino liqueur, and lemon); Masala Chai (black pepper, ginger, cardamom, cinnamon, and black tea); Fruitcake (yes, that fruitcake with bits of fruitcake and wildly colored bits of candied fruit); Peppermint Mocha (peppermint and Ledger Coffee Roasters espresso in a chocolate base); Beet (blended roast beets with sweet yellow beet pieces); Goat Cheese (goat cheese with candied lemon peel); Green Goddess (fresh parsley, tarragon, chives, basil); Rum Raisin (raisins soaked in rum, then added to a rum-infused base); Mango-Lime Tajin (mango and lime base with a hint of Tajin seasoning); Cap’n Crunch (blended Cap’n Crunch cereal with whole Crunchberries); Bailey’s Run “Love” Almond Champagne (“Love” almond champagne from Bailey’s Run in New Glarus with sliced almonds); Coffee & Donuts (Greenbush old-fashioned sour cream cake donuts in a Ledger espresso base); Pistachio: Spicy Pickled Carrot (Chef K Clark’s Spicy Carrot Pickles with Hot Chili Chow Chow mix-in); Matcha Green Tea (Very, very strong matcha green tea flavor); Mexican Vanilla-Black Currant (Nature Keepers Black Currant preserves in a Mexican Vanilla base); French 75 (Our version of the classic cocktail made with lemon, gin, and Bailey’s Run dry brut rose champagne); Banana Pudding (Ripe bananas with crushed wafer cookies); Grape Nuts (yes, the cereal… very malty!); Fruity Pebbles; Honey Gin Basil Smash (Natural Spirits Honey Gin with fresh basil); Ledger Espresso; Ledger Cardamom Mocha; Strawberry Balsamic; Bitter Lemon; Chocolate Sorbet; Key Lime Pie; Walnut Fig Bleu Cheese; Campari Grapefruit; Concord Grape Sorbet; Mango-Pickled Habanero Sorbet; Gorgonzola Pear; Campari Grapefruit Sorbet; Sage Brown Butter; Pina Colada Ice Cream; Pink Champagne Sorbet; NessAlla Peach Tea-Turmeric-Black Pepper Kombucha Sorbet; Pina Colada Sorbet; Cherry Cheesecake Ice Cream; Tamarind Tajin Ice Cream; Green Goddess Ice Cream; Chile Crisp Ice Cream; Key Lime Ice Cream; Strawberry-Roasted White Chocolate Ice Cream; Blueberry Jalapeño Sorbet; Strawberry Margarita Sorbet; Waffle Breakfast Ice Cream (Sage breakfast sausage in a buttery maple base with waffle pieces); Lemon Iced Sugar Cookie; Tahini Ice Cream; Ginger Peach Sorbet; Celery Sorbet; Brown Sugar Baked Beans Ice Cream; Zucchini Bread Ice Cream; Elotes Ice Cream; Green Smoothie Sorbet (kale, celery, green apple); Mango-Jalapeno Ice Cream; Mango-Jalapeno Sorbet; Grasshopper Ice Cream; Goat Cheese-Rosemary Ice Cream; Campari-Grapefruit Sorbet; Creamsicle Ice Cream; Cap’n Crunch Peanut Butter Ice Cream; Grapefruit Poppyseed Ice Cream; Cha Cha Tea’s Celebration Ice Cream; Hot Honey Ice Cream; Banana Waffles with Chocolate Chunks Ice Cream; Za’atar Sorbet (Thyme, oregano, sumac, and sesame seeds in a non-dairy base); Sweet & Sour Ice Cream (Sweet & Sour base with salted fried wonton strips); Old Bay Ice Cream; Pistachio Pudding Ice Cream; Strawberry-Hemp Flower Ice Cream; Grapefruit-Malort Ice Cream; Molasses Ice Cream with Brown Sugar Boba; Horchata Ice Cream; Taro Ice Cream; Molasses Iced Cookie Ice Cream; Lemon-Thyme Ice Cream; Lapsang Souchong Tea Ice Cream; Khao Soi Thai Curry Ice Cream; Avocado Toast Ice Cream; Aguapanela Sorbet; Mango Chamoy Sorbet; Apricot Aged Gouda Ice Cream (featuring Emmi Roth Aged Gouda); Frankenberry Ice Cream
Garver Feed Mill is an iconic turn-of-the-century building on Madison’s near East Side on the Capital City Trail, directly behind Olbrich Botanical Garden. We are there with other tenants like NessAlla Kombucha, Sitka Salmon Shares, Kosa, Ledger Coffee Roasters, and Perennial-East Yoga Studio.
Hours of Operation:
Sunday – Thursday: 11:00am – 9pm
Friday – Saturday: 11:00am – 10pm
Apply Online at http://www.ianspizza.com