Co-owners Brian Langbehn and Katie Arant are ice cream chefs, taking a thoughtfully culinary approach to creative flavors at Coneflower Creamery. They might pair locally sourced goat cheese from Honey Creek Creamery with swirls of tropical guava or mix chunks of homemade carrot cake into a simply sublime sweet cream ice cream. Classic flavors include butter brickle, salted caramel, and cookies and cream with homemade toppings like vegan whipped coconut, graham crumble and seasonal fruit compotes. You can also enjoy their ice cream at the new Kimpton Cottonwood hotel in Omaha’s Blackstone District.
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