Seattle Summer Sundae x franklin high school

molly moon's has always given back a percentage of our sales to seattle public schools, but this year we partnered with the school district in a bigger way! After months of planning, this march, we hosted five culinary classrooms in our headquarters on capitol hill. students from ingraham, west seattle, roosevelt, rainier beach and franklin gathered with our amazing chefs to learn about how we make our ice cream, where we get our ingredients, and why we focus on local, sustainable sourcing.

we broke the students up into teams, so that they were working with students from other classrooms, and taught each team how to make one of our homemade toppings. teams made blondie bars, pretzel crunch, vegan chocolate hardshell, lemon curd and vanilla bean caramel. they then picked from our always toppings and ice creams to create a sundae to share with everyone that day!

all the students went back to their classrooms with our cookbook, pints of ice cream, our sourcing guidelines and money to purchase ingredients for their topping development. Over the next month each class came up with a sauce and a topping to present to us in a sundae at their april culunary summit at the john stanford center for educational excellence.

at the summit molly and her team of tasters listened to each classroom as they proudly presented their sundaes! roosevelt presented a sweet cream sundae topped with huckleberry curd and oat crumble, franklin presented a sweet cream sundae topped with our hot fudge, blueberry compote and cinnamon shortbread crumble, west seattle presented an apple pie sundae, rainier beach presented a pina colada sundae and ingraham presented a honey lavender sundae topped with honey caramel and a lemon poppyseed oat crumble.

all of the sundaes were thoughtful and amazing and tasted so delicious, it was really hard to choose a winner. but ultimately we ended up selecting franklin high school's seattle summer sundae for our june menu! they carefully chose a delicious summer berry we can source from local farms, paired it with a topping we already make each day, a fan-favorite (our deep dark hot fudge) and the homemade shortbread cookie crumble added a delicious perfectly balanced texture!

this partnership and experience meant so much to us and our chefs, and we can't wait to do it again next year! this month if you visit our shops and order the seattle summer sundae created by the class at franklin high school, the proceeds from the sundae go back to the culinary program for things like equipment, ingredients, career development and more!