Bay Leaf Cheesecake
Presenting our tribute to the humble bay leaf. An unassuming little laurel that, back before vanilla was widely available, was used to add depth of flavor to desserts. Bay Leaf Cheesecake restores that glorious tradition. Ground bay leaves are steeped into our lush, borderline-tangy cream cheese ice cream, adding refreshingly herbaceous layers of eucalyptus, pine, and thyme. A touch of Madagascar Bourbon vanilla adds baked-good warmth. And a textured graham cracker swirl mimics the best homemade crust. It’s a win-win: We get an ice cream that tastes like a cool autumn breeze whistling through a slice of cheesecake, and bay leaves get a return to the spotlight they’ve always deserved.
Original: $12.00
-70%$12.00
$3.60More Images
Bay Leaf Cheesecake
Presenting our tribute to the humble bay leaf. An unassuming little laurel that, back before vanilla was widely available, was used to add depth of flavor to desserts. Bay Leaf Cheesecake restores that glorious tradition. Ground bay leaves are steeped into our lush, borderline-tangy cream cheese ice cream, adding refreshingly herbaceous layers of eucalyptus, pine, and thyme. A touch of Madagascar Bourbon vanilla adds baked-good warmth. And a textured graham cracker swirl mimics the best homemade crust. It’s a win-win: We get an ice cream that tastes like a cool autumn breeze whistling through a slice of cheesecake, and bay leaves get a return to the spotlight they’ve always deserved.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Presenting our tribute to the humble bay leaf. An unassuming little laurel that, back before vanilla was widely available, was used to add depth of flavor to desserts. Bay Leaf Cheesecake restores that glorious tradition. Ground bay leaves are steeped into our lush, borderline-tangy cream cheese ice cream, adding refreshingly herbaceous layers of eucalyptus, pine, and thyme. A touch of Madagascar Bourbon vanilla adds baked-good warmth. And a textured graham cracker swirl mimics the best homemade crust. It’s a win-win: We get an ice cream that tastes like a cool autumn breeze whistling through a slice of cheesecake, and bay leaves get a return to the spotlight they’ve always deserved.
