From classic Linzers to pandan cheesecake cookies, Clementine’s Ice Cream has teamed up with six star pastry chefs to turn America’s favorite holiday tradition into a scoop-ready celebration.

Celebrating its 10th anniversary, the Midwest–based microcreamery known for its small-batch “naughty, nice, and non-dairy” flavors, is kicking off the festive season with its first-ever Holiday Cookie Exchange Collection.  

In collaboration with six acclaimed pastry chefs — Abi Balingit, Anna Gordon, Fany Gerson, Justine Doiron, Megan Garrelts, and Reine Keis — the St. Louis-based ice cream company is transforming signature cookie recipes into nostalgic, limited-edition ice creams.

The ice cream collection takes inspiration from the Midwest holiday tradition of a “cookie exchange,” a gathering where family and friends each bake a batch of cookies and swap with each other. 

Holiday Cookies Exchange Collection:

•    Abi Balingit (James Beard Emerging Voice Winner, 2024): Abi's Pandan Polvoron Raspberry Cheesecake Cookie is a rich cream cheese ice cream that cradles crumbles of buttery pandan polvoron cookies, and is swirled with a bright raspberry ribbon for a tangy finish. 

Balingit explains: “My Pandan Polvoron Raspberry Cheesecake Cookie draws inspiration from one of my favorite Filipino treats and a go-to recipe from the beginning of my baking career. Polvoron is a no-bake shortbread that makes up the base of the cookie. It’s flavored with lush, green pandan, which is a Southeast Asian ingredient that has an earthy vanilla flavor. The cream cheese frosting and raspberry preserves on top of the polvoron are my interpretation of the mini raspberry cheesecakes I used to make for my family all the time.”

•    Anna Gordon (Owner/Pastry Chef of The Good Batch): Anna's Cranberry Vanilla Linzer is a silky vanilla ice cream studded with chunks of her signature brown butter cookies that are crispy-edged, chewy-centered, and deeply toasty, ribboned with a tart cranberry-vanilla swirl. 

Gordon notes: “[My favorite holiday baking memory is] making heaps of cookies with my aunts around Christmastime. We’d used cookie tubes of frosting and endless jars of sprinkles, ending in a massive pile of sugary, colorful sugar cutouts. It was heaven.”

•    Fany Gerson (Owner/Chef of Fan Fan Doughnuts; James Beard Semifinalist “Outstanding Bakery” 2025): Fany's Chipotle Cherry Rugelach is a swirl of spiced cherry chipotle jam that adds a spicy-sweet kick, honoring her signature balance of tradition and surprise.

Gerson notes: “I am both Mexican and Jewish and have lived in New York for half of my life at this point. This cookie, in a way, represents those three roots and is part of my identity.”

•    Justine Doiron (Author of Justine Cooks): Justine's Sticky Toffee Pudding is velvety butterscotch ice cream folded with tender pieces of pear cake, echoing the warm, nostalgic flavors of the classic dessert with a comforting and seasonal twist.

Doiron says: “My cookie is less of a cookie and more of a mug cake that we adopted in our later years of holiday traditions. By the time Christmas Eve rolls around, we are usually cookied-out, so we would make Sticky Toffee Pudding in mugs and eat it while watching The Muppet Christmas Carol, which is notoriously a classic.”ic

•    Megan Garrelts (Co-Founder/Pastry Chef of Rye, James Beard Semifinalist for Outstanding Pastry Chef): Megan's Nana's 7 Layer Bar is a brown butter ice cream that’s nutty, toasty, and golden, folded with generous pieces of chewy-crunchy bar and rippled with silky butterscotch sauce.

Garrelts notes: “Recipe sharing and collaboration with chefs and home bakers is part of the connection we all share through our love of sweet things. No one in this generation — or any before us — can claim to have invented the first cake, cookie, or ice cream. What we do have is the ability to pass down methods and flavor combinations… Clementine’s Ice Cream is a perfect example of this spirit, with its remarkable library of classic and new flavors that celebrate the Midwest and showcase ice creams people have truly come to love.”

•    Reine Keis (Owner/Pastry Chef, Award-winning plant-based SweetArt): Reine's Thick Mints is an ultra-creamy malted non-dairy ice cream, packed with chunks of thick mint cookies, creating a crisp, chocolate-dipped, and refreshingly cool flavor profile.

Keis explains: “I used the Girl Scout favorite – Thin Mint  - as my cookie inspiration. I was a Girl Scout, and my favorite time was selling cookies! Thin Mints were my favorite, with Samoas as a close second.”

CEO and Flavor Temptress of Clementine's Ice Cream, Tamara Keefe, shared the inspiration behind this collection: “When I first moved into the Lafayette Square neighborhood in St. Louis, my neighbors invited me to a holiday cookie exchange. I had never even heard of one before, but I instantly fell in love with the idea of trading sweets. It became such a joyful way to try new cookies, make friends in a new city, and spend the holidays surrounded by friendly faces rather than alone. It reminded me how food can open doors, build community, and turn a city into a home.”

The collection is available for purchase nationally on Goldbelly as well as a six-pint set. Customers can also add individual flavors to the “Choose Your Own” pint bundles, each spotlighting a chef-inspired cookie flavor elevated by Clementine’s rich, handcrafted ice-cream bases.