Born and raised in Kentucky, Kim Rhodes, co-owner of Blue Scoop Creamery, grew up with a love for dessert, especially the Southern-style ice cream characterized by minx-ins aplenty and exceeding creaminess. But when she and her family moved to Placentia in 2009, she found nearby ice cream options lacking.
“When we moved here, Baskin-Robbins was the show in town. And then there was a Pinkberry and a Golden Spoon. I couldn’t find the kind of ice cream I grew up eating.”
Spurred by her love of ice cream, as well as a mid-life escape from the corporate grind, Kim and her husband, Chris, opened Blue Scoop Creamery, named in tribute to the Bluegrass State, in Yorba Linda in 2020. “I went to college, got my master’s degree in business, and then worked in corporate marketing for over 20 years,” she said. “I joke that ice cream might be my midlife crisis, but I was working really, really hard for someone else — and I wanted to work really hard for myself.”
After their first store proved a success despite opening in the midst of a roaring pandemic — and due in large part to the couple’s focus on making quality, housemade ice creams and desserts with a Southern bent (think banana pudding) — the Rhodes officially opened their second location in Brea on Wednesday, Jan 24.
Nearly everything at Blue Scoop Creamery, from the ice cream and cakes to the cookies and sauces, are made from scratch in-house. Menu highlights at Blue Scoop Creamery include such dairy-laced divinity as Twin Mint, PB Situation (peanut butter ice cream with chocolate and peanut butter-covered feuilletine flakes), Peppermint Stick, Movie Munchies (packed with sundry snacks you’d find at your nearest cinema), Grape Nuts, Candy Cane Cookie Cheesecake and Almond Chip (vegan).
Of course, such stalwart flavors as vanilla,…
Read the full article here
