When Metropolitan Bakery could not buy pints of ice cream anymore, cofounder James Barrett dipped into his pastry chef repertoire to create a line of ice creams, now sold at the Rittenhouse shop (262 S. 19th St.).

The thick, creamy-style ice cream, made with local organic milk and cream and cage-free eggs, is offered in such rotating flavors as pumpkin pie, salted caramel, classic vanilla bean, malted milk chocolate, dairy-free chocolate sorbet, and dairy-free pineapple sorbet.

Also available are ice cream pies, such as a vanilla and malted milk chocolate topped with caramel and salted peanuts on a chocolate cookie bottom, by the slice or whole.

Pints are $8.95, a small pie is $8.95, a large pie is $35, and a pie slice is $4.50.

A swirl of cranberry sorbet and vanilla ice cream with raspberry cranberry jam in a cookie crust, topped with almond brittle.
MICHAEL KLEIN / Staff
A swirl of cranberry sorbet and vanilla ice cream with raspberry cranberry jam in a cookie crust, topped with almond brittle.