Molly Moon’s Homemade Ice Cream
I’m heading to Seattle soon for a long weekend with my mum and sister and I’m already looking forward to heading back to Molly Moon’s for some homemade ice cream – even though it’s already winter coat and boots season here on the Pacific Northwest. My last visit there, I waited patiently in line while the server allowed incredibly enthusiastic customers to taste-test almost their entire menu. They consistently have crowd-pleasing flavours like Vanilla Bean, Theo Chocolate, Stumptown Coffee and Salted Caramel as well as seasonal options such as Baracky Road and Roasted Apricots and Cream. Ice cream has seen something of a revival as of late with hand-made, small batch options cropping up all over, led in large part by Bi-Rite Creamery and Humphrey Slocombe in San Francisco. Similarly, Molly Moon does an admirable job of delivering flavourful, creamy scoops with none of the gummy, ‘chewy’ texture of lesser quality products. They use local, seasonal and organic ingredients, whenever possible and it’s reassuring to know that their dairy comes from ‘happy, hormone-free Western Washington cows’. I can’t wait for my next scoop of Vanilla Bean.
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