Want to try ‘hyperlocal’ ice cream? There’s a new shop serving it up in Centre County
A new “hyperlocal” ice cream shop is bringing all-natural, locally-sourced, sweet goodness to downtown Millheim. IngleBean Ice Cream is a sister business to the next-door IngleBean Coffee House and offers new takes and twists on a favorite summer treat.
“Owning IngleBean Coffee for a couple of years, one thing people wanted and asked about a lot was ice cream,” said co-owner Dennis Alan, who opened the shop alongside his business partner Rebecca Larsen in mid-July. “We thought it would be a great time (to open). People aren’t doing their normal vacations, and they need to be able to get out and be able to do something — it’s time for ice cream.”
Alan and Larsen connected earlier this year, when Alan enlisted Larsen to assist in putting together some online meal ordering and delivery services for IngleBean Coffee House. After working together in the coffee shop for several months, the next-door retail space, previously owned by a local winery, closed.
“The space became available and Dennis and I jumped on it right away,” Larsen said. “We’d already been talking about things that could come to Millheim that would be really great for the community, things like an ice cream shop.”
The two partnered with Spring Bank Acres, located in Penns Valley just a few miles from the shop, to source their ice cream. The partnership is just one example of Alan and Larsen’s efforts to remain what they call “hyperlocal,” or to source as much product and ingredients as they can from the surrounding community, and to ensure the business benefits as many local people as possible.
Both Alan and Larsen moved from larger areas of the country to settle and build businesses in Centre County, and their love for the area is evident through this hyperlocal mindset.
“We’re continuing to think about how to build up a small town and work with it to provide things that are affordable and that will complement the area, and bring some joy to everyone and anyone in these small town communities,” Larsen said.
Alan said an ice cream shop is one of the elements needed to “really make Millheim a destination.”
“We want to build a beautiful home and beautiful community, and small businesses like this is how that’s going to be achieved,” he said. “We don’t want to build a big empire. We just want to provide jobs to the community and make it a great place to live and be on any Saturday night in Millheim.”
But what about the ice cream?
The fun, inventive selections include sundaes and banana splits with all-natural toppings and sauces made from scratch, in-house. Honey is used instead of refined sugars. The offerings have an overall premium, high-quality feel, but without the premium price. In the coming weeks and months, Spring Bank Acres will further expand the shop’s menu with specialty ice cream recipes, and Larsen continues to experiment with new topping options.
“We’ll have coffee ice cream coming, (and) vanilla mint. I’m working on a golden milk topping with turmeric, honey and coconut cream, so that’ll be another sauce. And everything’s made from scratch and really yummy,” she said.
Alan even hints at the possibility of a coffee ice cream featuring an IngleBean Coffee blend.
IngleBean Ice Cream will offer social events as well, on the connected IngleBean Coffee House patio, where patrons can catch an open mic session on Friday nights. Live music with local musicians is planned for upcoming Saturday evenings, 6-10 p.m.
“We’re trying to have something for the community to do on Friday and Saturday nights,” Alan said.
Future plans for the ice cream shop also include the addition of a walk-up window.
IngleBean Ice Cream is located at 108 Main St. in Millheim and is open Thursday through Sunday — noon-8 p.m. on Thursday, noon-10 p.m. on Friday, 10 a.m.-10 p.m. on Saturday and 10 a.m.-4 p.m. on Sunday.
This story was originally published August 5, 2020 at 7:00 AM.