Wanderlust Creamery

05/21/2026

What ice cream flavor could this possibly be? First correct guess wins a pint of every June seasonal. Partial or “close” guesses won’t count. 🙃

05/16/2026

Today exclusively at ! Here till 8.

05/09/2026

We took malai milk (think: ultra concentrated, clotted cream x condensed milk x fior di latte flavor) and turned it into ice cream. Then we swirled it with a 6-hour carrot 🥕 caramel perfumed with cardamom and threw in fistfuls of cashews pralined with khoya — even more milk solids reduced to a milky confection with a fudgy, caramelized dairy richness. It’s our ode to Indian Gahar Na Halwa, in ice cream form.

Our ode to gajar ka halwa, the beloved Indian carrot pudding dessert. A May seasonal in stores, while supplies last!

05/07/2026

Genmaicha Rice Crispie ice cream: A rice crispie treat reimagined with toasted rice & green tea ice cream, matcha-coated brown rice crispies & a hidden ribbon of brown butter marshmallow.

05/01/2026

MAY FLAVORS just dropped! FYI- it’s a DROP, not a month long menu, and designed to NOT last. Hurry, while supplies last.

05/01/2026

04/09/2026

We asked for his dream ice cream flavor. This is it. A roasted macadamia ice cream studded with Hawaiian mango bread crumble.

To celebrate the release of his new cookbook Ohana Style, we’ve dropped this limited-time collab flavor this month in stores.

And next Friday, we’ll be serving it alongside him at our Atwater Village location. He’ll be signing books, which will also be available for purchase via onsite.

Guests who RSVP will get a complimentary tasting at the event (while supplies last).

It’s a free event, but RSVP is required! Link in bio.

04/08/2026

We transform toasted croissants into a rich paste, churn it into a brown butter base, then lace it with caramelized croissant flakes coated in 70% dark chocolate.

Every bite is layers on layers.

A limited batch made for our April drop, while it lasts (not long).

04/04/2026

04/03/2026

April’s drop just dropped. As usual, these are limited runs, supplies last (dropped now, but not meant to last through to the end of the month)!

This month’s flavor drop includes a collaborative flavor with , who’ll be at our Atwater location on 4/17 to sign copies of his new cookbook, Ohana Style 🤙🏽. RSVPS will get a free tasting of our collab flavor, Hawaiian Mango Bread, (while supplies last).

RSVP at the link in bio.

03/13/2026

It’s summer in March.

Get this month’s seasonal drop flavors while they’re still in stock 🔔

03/05/2026

🌸 Our Sakura Crunch® is back for a moment this year: Japanese cherry blossom ice cream with housemade matcha & strawberry “kit kats”. 260 pans released into the wild and that’s it.

03/03/2026

Friendly reminder once again…our seasonal flavors are a monthly DROP, not a month-long menu. They’re made in limited quantities by design.

02/14/2026

What does Valentine’s Day taste like?

To me, it tastes like Ispahan. Not the ancient Persian city famous for its Damask roses🌹, but the famous dessert pastry chef named after it: a layer of raspberries on rose buttercream, with a juicy lychee in the center sandwiched between two soft pink macarons. As a teenager, I sunk my teeth into one standing just two feet outside the door of his patisserie on rue Bonaparte (I couldn’t wait), and tasted what I could only describe as “Valentine’s Day” when my sister asked how it was. Now an iconic Parisian dessert, with iterations found everywhere in Paris patisseries and beyond, the Ispahan inspires our yearly February seasonal of creamy lychee ice cream freckled with “Raspberry Inspiration” chocolate scented with rosewater.

02/11/2026

Honey Osmanthus Milk Tea … with boba 🧋. A Lunar New Year–inspired milk tea ice cream infused with golden osmanthus flowers and honeyed black tea, dotted with pearls of chewy boba. Limited run this month, while supplies last!

02/05/2026

Friendly reminder: our monthly seasonal flavors are a drop, not a guarantee. They’re limited by design. Made once. Released once. Never restocked. Blink and you’ll miss it because these will fly fast 🔥 🐎.

01/31/2026

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01/16/2026

2016 was the year of work. Alot of work. Things finally starting to work out.

We had just one store, one batch freezer. We were still working on our variegate folding technique.

2016 showed us our first Summer as an ice cream business and allowed me to finally quit my day job — or should I say “night job” as a bartender/ mixologist. I created my last cocktail ever.

We debuted Ube Malted Crunch®.

We debuted Japanese Neapolitan® ...which actually didn’t get ordered much because alot of people “didn’t do matcha”.

We started vending at .

Back then, experimenting felt a little risky and a lot exciting. Some of these flavors were a real gamble.
People would walk out because the menu felt too “weird”.
But we weren’t doing things for shock value, we were just making what we loved. Wild to see how those once-questioned flavors now feel common in the American ice cream world, and even more grateful to everyone who tasted them early on.

01/16/2026

2016

The year of work…Alot of work…Things finally starting to work out.

We had just one store, one batch freezer. We were still working on our variegate folding technique.
2016 showed us our first Summer as an ice cream business and allowed me to finally quit my day job — or should I say “night job” as a bartender/ mixologist. I created my last cocktail ever.

We debuted Ube Malted Crunch®.

We debuted Japanese Neapolitan® ...which actually didn’t get ordered much because alot of people “didn’t do matcha”.

We started vending at .

Back then, experimenting felt a little risky and a lot exciting. Some of these flavors were a real gamble.
People would walk out because the menu felt too “weird”.

But we weren’t doing things for shock value, we were just making what we loved. Wild to see how those once-questioned flavors now feel common in the American ice cream world, and even more grateful to everyone who tasted them early on.

01/13/2026

Hi friends,

We wanted to share a quick note about our Fairfax shop. 💌

As our lease comes to an end, we’ve decided not to renew it. Instead, we’ll be moving the equipment and assets from this store to help bring Wanderlust Creamery to a completely brand new city, which we’re really excited about in the coming months.

Over the years, we’ve learned that sometimes the best way to take care of this company and the people who make it possible is to be thoughtful about where we plant roots. That sometimes means stepping back from neighborhoods where we’ve had multiple locations serving the same community, and putting that energy into new places where it can grow in a more sustainable way.

We made a similar decision last year, and seeing how well it worked helped guide us here. When our Tarzana lease ended last summer, we already knew we wouldn’t renew it (something we’d planned for nearly two years after outgrowing the in-store kitchen and moving our ice cream production offsite). Because our nearby
Westfield Topanga store was already serving that same community, we were able to move Tarzana’s equipment to a new location in Torrance, which has so far shown to be a strong and happy home for us.

Fairfax is part of that same story. This shop has meant so much to us, but it’s also surrounded by other Wanderlust Creamery locations that will continue to serve the area.

You may see other shops move around in the near future, but when we say goodbye to a space, it’s because we’re taking what we’ve built and carrying it forward to a place that makes sense for the next chapter.

We’re so grateful for all the memories, late-night scoops, and familiar faces at Fairfax, and we hope you’ll come visit us at our other 8 locations, and in new ones soon to come.

Our last day of service at our Fairfax location will be this Sunday, 1/18.

Thank you for continuing to wander with us!

Wanderlust Creamery

01/01/2026

☀️ All stores are open at 1pm today and serving breakfast (in ice cream form) all day this month (while supplies last). Start 2026 on a sweet note 🍦.

12/17/2025

Ribbons of custardy Mexican eggnog ⛸️ woven through a 3-milk ice cream and dusted with layers of fluffy vanilla bean sponge cake.

We’re down to our final pans of Tres Leches Rompope in stores! Hurry before it’s gone.