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.

Wholesome local milk and cream from the sustainable dairy at Edaleen Farms in Lynden, WA; sweet, wild, golden honey from the foothills of the Olympics; and perfectly ripened organic strawberries grown at Viva Farms Incubator in the Skagit Valley are just a few of the ingredients we use daily that come to us directly from local 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 Olympia Coffee to buy non-gmo, often certified organic, Fair-Trade For Life ingredients.

Our decadent ice creams and sorbets are churned daily by a skilled team of dedicated pastry chefs and ice cream makers just behind the swinging doors in our Wallingford, Capitol Hill, Queen Anne, U-Village, Redmond, Columbia City, Bellevue and Edmonds scoop shops. Take a peek into our kid-height kitchen windows and you might catch a glimpse of organic butter simmering with organic cane 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 leaders 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 eight kitchens in the back of our scoop shops.
  • We buy fruit for seasonal flavors from organic farms in Washington, Oregon and Northern 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 27,000 pounds of organic, direct trade Theo Chocolate made in Seattle.
  • Our milk and cream comes from a sustainable, family-owned farm in Lynden, Washington with an anaerobic digester on the property that converts the cows’ waste into power for 750 local homes; liquid fertilizer for the farms’ crops that they grow to feed the herd; and a sanitary, dry fibrous product used for the herd’s bedding that keeps the gals cleaner and healthier than straw bedding.


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