Sorbet
Fruit, sugar, citrus, salt. No milk at all. The coldest, brightest, most aggressive version of a piece of fruit.
Milk
Density
FrozenFarmstand
Small batch frozen desserts made from the fruit growing forty feet from the freezer.
Why this exists
The orchard is the supply chain
A Pixie tangerine picked in April tastes like something a factory cannot buy. The whole project is an excuse to catch that before it fades.
Frozen Farmstand started as a problem, not a business. An orchard produces all at once. Pixies land in a four week avalanche, figs drop faster than anyone can eat them, and the cherries are gone in a blink. Freezing the fruit into something worth serving turned out to be the best answer.
So every batch begins at the tree. Fruit gets picked ripe, juiced or macerated the same day, and churned in quantities small enough that one bad lemon would ruin the whole run. Nothing is formulated to survive a distribution truck, because none of it has to.
Pick it ripe. Churn it small. Label it by hand. Give it away.
InWhole fruit, oat milk, cane sugar, citrus juice and zest, sea salt, plant based stabilizer.
OutDairy, gum bombs, artificial color, flavor concentrate, anything shipped in frozen from somewhere else.
ScaleBatches run in the dozens of pints. When the fruit stops, the flavor stops.
StatusEvery pint is a test batch, hand numbered and handed out for feedback. Not for resale.
The four builds
Sorbet, sherbet, gelato,
and the one we made up
Same fruit, four different builds. The difference comes down to how much milk goes in and how much air gets whipped out.
Sherbet
Sorbet with just enough milk to round off the acid. Softer on the front of the tongue, still fruit first.
Milk
Density
Gelato
Milk forward and churned slow, so very little air goes in. Dense, warm on the palate, built for richer fruit like fig.
Milk
Density
Sherlato
Our hybrid. A sherbet's fruit load with a gelato's density and low air. Tastes like the fruit, eats like a spoonful of something much richer.
Milk
Density
The lineup
Seven labels, so far
Each one is a lid. Read it the way you would in the freezer: fruit, build, and what actually went in.
Ojai Valley
Ojai Pixie
SherlatoOjai Pixie tangerines, oat milk, cane sugar, lemon, zest, salt.
Batch P1
Ojai Valley
Pomegranate
SorbetPressed pomegranate, cane sugar, lemon, sea salt.
Batch PM1
House classic
Classic Rainbow
SherbetRaspberry, orange, lime. Three stripes, one scoop.
Batch R3
Plum x cherry
Pluerry
SorbetPluerries, cane sugar, lemon, sea salt.
Batch PL1
Winter citrus
Blood Orange
SherlatoBlood orange juice and zest, oat milk, cane sugar, salt.
Batch BO1
Orchard
Fig & Rosemary
GelatoBlack Mission figs, oat milk, cane sugar, rosemary, sea salt.
Batch F2
Early summer
Cherry
SorbetDark sweet cherries, cane sugar, lemon, sea salt.
Batch C1
Next batch
Whatever
Undecided
Whatever
Ripens
Undecided
The orchard picks the flavor. We just get there before it drops.
Batch 00Harvest window
When you can actually get it
J
F
M
A
M
J
J
A
S
O
N
D
Ojai Pixie
Blood Orange
Cherry
Pluerry
Fig & Rosemary
Pomegranate
Classic Rainbow
Windows belong to the orchard, not to us. When the fruit stops, the flavor stops.