The Franklin Fountain Is Reinventing Ice Cream with New Flights and Bold Experimental Pints

Philadelphia ice cream lovers have a brand‑new reason to line up on Market Street. The Franklin Fountain, the city’s beloved 1900s‑inspired ice cream parlor and soda shop, has announced the debut of ice cream flights and pint‑only experimental flavors, launching a bold new chapter just in time for spring and summer.

Beginning in April, The Franklin Fountain will roll out six new small‑batch, limited‑edition flavors every month, totaling 26 experimental flavors throughout the season. Each month will feature four flavors offered exclusively as an ice cream flight and two flavors available only in pint form. These creations will not be sold by the scoop and will be available first‑come, first‑served, making each drop a must‑try moment for fans.

The first release arrives Friday, April 3rd at 11:00am, featuring the debut of the Charcuterie Board Ice Cream Flight, which includes Moliterno Cheese, Brie, Fig, and Olive Oil flavors. Alongside the flight, guests can snag a Caramelized Garlic Toffee Pint, followed by an Elderberry Goat Cheese Pint debuting on April 17th at 11:00am. Quantities are extremely limited, with just 15 flights and 32 pints available for the initial drop.

The anticipated launch schedule and flavors are as follows:


4/3 @ 11:00am Charcuterie Board Flight (Moliterno, Brie, Fig, Olive Oil)
4/3 @ 11:00am Caramelized Garlic Toffee Pint
4/17 @11:00am Elderberry Goat Cheese Pint
5/2 Tea Flight ( Hydrangea, London Fog, Chai, Honeysuckle)
5/9 Bastani (Saffron, Rose, Pistachio) Pint
5/23 Caprese Pint
6/6 Baked Goods Flight (Pomegranate Scones, Blueberry Cobbler, Banana Bread, Lemon Bar)
6/6 Peach Scone Pint
6/20 Box ‘o Chocolate Pint
7/3 Smokey Cherry Wood
7/18 Black Sesame Amaretto Pint
8/8 Herb Flight (Thyme, Rosemary, Sage and Basil)
8/8 Plum Pint
8/22 Prickly Pear Passionfruit



Chef Franny Zehmer and lead ice cream maker Ryan Feldman spent the winter months developing these inventive flavors, drawing inspiration from culinary traditions, baked goods, herbs, personal memories, and playful “what if” ideas finally brought to life. From Tea Flights and Persian Bastani to savory‑sweet combinations like Caprese and Garlic Toffee, the lineup pushes the boundaries of what ice cream can be — while keeping it fun.

Guests who purchase these experimental flavors are encouraged to share feedback through a provided QR code survey. Standout flavors may even return as seasonal options in the future.

Located at 116 Market Street in Old City, The Franklin Fountain will open daily at 11:00am for the season, with flights and pints also becoming available at the adjacent Franklin Ice Cream Bar once fully open.