Beginning Saturday, August 30, Emmer & Rye Partner and Pastry Chef, Tavel Bristol-Joseph is launching his all-new Monster Cookie Dough Ice Cream, which will be sold in pints in limited availability at the restaurant, on Saturdays from 5:30 pm – 10:00 pm.
Each pint of ice cream is filled with Monster Cookie cookie dough which includes dark chocolate, Texas pecans, and lemon zest mixed with salted cream ice cream. The pints are available at $9 via takeout only. Additionally, beverage pairings will be available as an add-on with the pint purchase for those who want to create their own boozy float at home.
To order Monster Cookie Dough Ice Cream, visit emmerandrye.com.