Molly Moon’s Ice Cream a community gathering place | Carolyn Ossorio

Molly Moon will join Carolyn Ossorio at her web-based cooking program at IKEA Aug. 15. - Submitted
Molly Moon will join Carolyn Ossorio at her web-based cooking program at IKEA Aug. 15.
— image credit: Submitted

As a busy mom to four kids ranging in age from 2 to 12 we always make the Seattle rounds: King Tut’s exhibit at the Pacific Science Center, Folk Life Festival, Bumbershoot, Woodland Park Zoo, beachcombing on Alki.

And when we do, a trip to Molly Moon’s Ice Cream shop is always on the dangling carrot on our itinerary, the covenant entered into between parent and child: ice cream treat at the end of whatever adventure were on – if you’re good.

Unfortunately, whether it’s the famous lines that snake up and down the five Molly Moon Seattle locations, or we’re plumb tuckered out, we usually don’t make it.

So it is with rare elation that on a recent Sunday just Amelia and I, hand in hand, moseyed our way over to the Capitol Hill Molly Moon’s Ice Cream Shop. We had just attended a book reading at Elliot Bay Book store, just the two of us, enjoying some time together. And it was here that we shared the best Banana Split I’ve ever eaten, the sweet stuff that childhood (and mommy) memories are made of.

The banana was perfectly halved, firm and not over ripe. Cradled within the banana boat were three scoops of Molly Moon’s homemade ice cream.

Up until that point I’d never tasted Salted Caramel ice cream and here Amelia and I were staring down at two scoops.

Let me tell you, the taste of salted caramel is so divine I marveled that I had gone so long without never having the pleasure of tasting something so balanced, both salty and sweet on the palate and like the character Peter in “The Lion, The Witch and the Wardrobe” yearning for Turkish Delight. I wanted more.

Perched between the two scoops of Salted Caramel sat Amelia’s favorite flavor of all time, Strawberry, which can only be described in color and flavor as the beautiful love child of farm-picked strawberries and local cream churned into ice cream clouds of Strawberry Fields FOREVER!

The Banana Split has been around since 1904 when a 23-year-old apprentice pharmacist, David Evans Strickler, dreamed up the banana-based triple ice cream sundae at a soda fountain in Pennsylvania.

And anyone knows that you cannot have a banana split without homemade whip cream, a dollop of cherry topping, candied hazelnuts and hot fudge.

The Molly Moon version was the kind of treat you don’t let a little dribble of hot fudge down your chin stop you from a spoon, bumper-car-dance with your 8-year-old daughter over the last few bites.

According to Molly Moon’s new book, “Molly Moon’s Homemade Ice Cream”:

“In the summer of 2007, Molly Moon Nizel started a business plan to create what she thought Seattle was missing most: a multigenerational community gathering place of our own where ice cream could be the vehicle to get neighbors together and put young professionals in a crowd with toddler, teenagers, and retirees alike — a place where it was affordable to spend an evening with the neighborhood.”

And the success of Molly Moon isn’t only about homemade ice cream.

“I had a political point to prove with my favorite dessert. That I could run a business that embodied all of my political values, like living-wage jobs, environmental responsibility, and good health insurance for worker, and that those concepts and making a profit were not mutually exclusive.”

It seems to be working.

“Molly Moon’s has been hailed as one of the best ice cream brands in the United Stated by “Bon Appetit,” “Sunset,” “Food & Wine,” and “Travel+Leisure” magazines.”

I love “Cookin’ and Trippin’” with my kids. But I’ve never had the “scoops” to make ice cream before reading Molly Moon’s beautiful new book.

But the kids and I have been inspired to make homemade ice cream, hot fudge, fruit compotes and candied nuts all summer long!

So much so that on Aug. 15 from 4 – 5 p.m. I’ll be hosting the amazing Molly Moon at the IKEA kitchen for the second episode in our cooking-with-kid’s web series.

All ages are welcome!

Join us and learn how easy-peasy it is to make the most delectable Vanilla Bean ice cream at home – and re-discover homemade ice cream, America’s favorite treat!

Or better yet, if anyone out there is feeling spunky, please open an ice cream joint in the DTR!  Or maybe we can convince Molly Moon to open one in Renton.

I love suggestions! If you know of people or places in Renton that surprise, delight and inspire the community, drop me a line at Also follow Carolyn on her blog,


Carolyn at IKEA

Molly Moon’s Homemade Ice Cream Event at IKEA!

Wednesday, Aug. 15

4 – 5 p.m.

Molly Moon Ice Cream has been called one of the best ice-cream brands in the United States. Join Renton Reporter columnist and culinarily creative mom, Carolyn Ossorio, as she hosts Molly Moon at the IKEA kitchen.

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