from kitchen to cone, every scoop is the result of hard working, happy staff, strong local partnerships, sustainable practices, and of course, the finest ingredients we can source.

Our prized recipe

@mollymoonicecream

Wholesome local milk and cream, sweet wild golden honey from the foothills of the Olympics, and perfectly ripened organic fruit grown nearby are just a few of the ingredients we use daily that come to us directly from producers we know and trust. Every scoop of fresh, homemade ice cream we serve is made possible by our carefully chosen partnerships.

If it’s not grown bountifully in the Pacific Northwest, like chocolate, vanilla, coffee, and tea, we work with local companies like Theo Chocolate and Stumptown Coffee to buy organic, fair-trade for life ingredients.

Our decadent ice creams and sorbets are churned daily by a skilled team of dedicated ice cream makers just behind the swinging doors in our Wallingford, Capitol Hill, Queen Anne, U-Village and Redmond scoop shops. Take a peek into our kid-height kitchen windows and you might catch a glimpse of organic butter simmering with sugar to make our top-selling flavor, Salted Caramel, or perhaps pounds of local and organic Theo Chocolate bars melting into the base for our Melted Chocolate ice cream. Every strawberry is washed, cherry is pitted and Meyer lemon is zested in-house to ensure every spoonful is the best ice cream you’ve ever tasted.

The masters of every kitchen are culinary school graduates with pastry degrees from the Culinary Institute of America in Hyde Park, New York; Le Cordon Bleu in London, and equally prestigious schools. Our pastry team collaborates with Molly herself to come up with every flavor we scoop.

FRESH FACTS

  • Every scoop of fresh, homemade ice cream we serve is made in one of our four kitchens in the back of our scoop shops.
  • We buy fruit and nuts for seasonal flavors from organic farms in Washington, Oregon and California – and we are helping a handful of farms expand their production or transition to organic.
  • After milk, cream and sugar, the top ingredient we use is chocolate; every year we typically use more than 16,000 pounds of organic, direct trade Theo Chocolate made in Seattle.
  • We've been working with the same organic lavender farm, Purple Haze, in Sequim for seven years. They grow about 250 pounds of lavender per year, and we buy 60% of their harvest for our honey lavender flavor!
from kitchen to cone, every scoop is the result of hard working, happy staff, strong local partnerships, sustainable practices, and of course, the finest ingredients we can source. our menu