Skoop premium ice cream

our story, a love letter to ice cream…

My fondness for ice cream is a tale woven with threads of nostalgia and sentiment. Allow me to reminisce on those innocent days when each scoop held the promise of pure happiness. From classic chocolate and vanilla to creations of butter pecan, pistachio, nutty fudge , each scoop was an adventure waiting to be savored. But it wasn’t just the taste that enamored me; it was the experience itself. Whether it was licking an ice cream cone under the warm summer sun or cuddling up with a bowl of my favorite flavor on a cozy winter evening. Ice cream represented innocence and simplicity in a world that often seemed confusing and overwhelming. It was a symbol of celebration, a reward for good behavior or a remedy for a broken heart. With each taste, I felt a sense of contentment that I didn’t always have.

My first job, like many, was at Dairy Queen in Missoula, Montana. Kale, my husband, worked at TCBY. (the country’s best yogurt) Gotta love a good cross town rivalry. Now nothing bad about frozen yogurt, but I am for sure an ice cream girl and I will always be up for a DQ cone or blizzard just to bring me back.

In 2004 Kale and I opened Bicycle Haüs. For 20 years we have created an amazing community, raised 2 amazing kids, Hudson and Kendal, but for me something more creative was waiting. In 2017, I wanted to dive in to the ice cream world and discover what it was all about. I jumped on a plane and attended Penn State for their Ice Cream Short Course. This program has been ongoing for over 120 years and is an amazing, scientific approach to ice cream. Even Ben & Jerry started at Penn State. The seed was planted but it needed to grow and it has. We built an addition next to Bicycle Haüs and skoop was born. The word “skoop” is simply the German spelling of the word scoop.

I wanted to create ice cream that stands alone. The kind of ice cream of my dreams. No toppings, coatings, shakes or sprinkles. I love GREAT ingredients when I cook and that has translated to my ice cream. I love fresh, hand made cones, not pre-packaged. I like to see everything that goes in to my recipes. If I can’t pronounce it, I don’t want to eat it. I have and will continue to search for the people who share my passion. I look for the best caramel maker, the finest chocolate, yummiest cookies and the list goes on. Keeping ingredients simple is what I love. As soon as you taste a skoop, you will know. I am so excited for this journey.

With love,

Shasta