Fabled Ice Cream Updates

When I launched Fabled Ice Cream this spring, I knew I was in for an adventure … but I didn’t know just how much I’d learn (and churn!) in just a few short months.

Since then, I’ve been busy behind the scenes developing the business: testing flavor combinations, sourcing ingredients, and figuring out how to make ice cream that tells a story. I found a commissary kitchen to call home, invested in an ice cream machine, and got officially permitted to scoop right out of my bookstore. So yes, you can now pick up your next great read and a cone of literary-inspired ice cream in the same visit.

One of the goals I set early on was to talk to at least 30 ice cream shop owners and professionals. So far, I’ve had conversations with four shop owners, an accountant who specializes in ice cream businesses, a pastry chef, and a wholesaler.

I’m so grateful to each of them for generously sharing their insights, cautionary tales, and hard-earned wisdom. These conversations are shaping how I grow this business with intention, creativity, and community at the center.

The biggest milestone?

I received my permit from the Virginia Department of Agriculture and Consumer Services (VDACS)—which means I’m now legally licensed to scoop in the state of Virginia. It’s a huge step, and one that clears the way for a season of sweet storytelling and pop-up events.

Speaking of which: I hosted Fabled’s very first ice cream pop-up at Old Town Books, and it was a joy to getting to share this new passion project for the first time!

There’s so much more to come - more flavors, more pop-ups, more behind-the-scenes updates as we keep building this dreamy little business. Thank you for following along, cheering me on, and supporting Fabled Ice Cream from its very first chapter.

Stay tuned (and stay hungry),

Ally

P.S. Want to know where we’ll be scooping next? Visit us at www.fabledicecream.com or give us a follow @fabledicecream