Tartine Cookies and Cream, Elisabeth Prueitt‘s ice cream off shoot at the Manufactory quietly opened Monday, October 17. The opening follows two months after the debut of the bakery’s new outpost at the Heath building in the Mission.
For now the menu offerings include four soft-serve flavors, which will change about once a week. Opening flavors are: Askinosie dark chocolate ice cream, Ethiopian Yukro-infused coffee ice cream, Fior di Latte ice cream and Concord grape sorbet. The soft-serve base Prueitt makes is eggless and more of a gelato style and she uses Carpigiani soft-serve machines, which she feels “creates the most superlative smoothness.”
Prices are $5.75 for a cone (includes one topping); $3.50 for a small cup; and$5 for a medium cup (includes one topping). There are a number of different toppings (75 cents each) available, including pistachio streusel, house-made mini marshmallows, Manufactory granola, chocolate fudge, salty caramel and salty-spicy pineapple
In addition to soft-serve, the shop is also currently offering three different ice cream pies: Lemon ginger, PB&J and rocky road ($16/small; $40 large); as well as ginger-spice Fior di Latte ice cream sandwiches ($5 each). Look for the shop to eventually have about 6 varieties of scoop flavors, popsicles, even more pie and sandwich flavors, as well as some dairy-free options made with cashew and almond milk. Composed sundaes and other ice cream desserts to be offered on the dinner menu once that launches (sometime in November according to Prueitt).
