Blue Scoop dishes up a treat ... for the environment
Nothing says summertime like a refreshing ice cream cone on a sweltering day, and the people behind Blue Scoop can attest to that. But the ice cream shop, situated beside Harris Teeter on Route 54 between Fenwick Island and Selbyville, Del., is much more than a place to satisfy your sweet tooth. They’ve become a business that’s just as good for the environment as they are for families.
“Being local is very important to us,” said Barbara Schuckman, who opened Blue Scoop with her husband, Mitchell. “By using businesses within the area and the state, we’ve found a way to give back to a community that’s given a lot to us.”
Blue Scoop’s ice cream comes directly from Woodside Farm Creamery, a dairy farm in Hockessin, Del., that has been making its own ice cream since 1998. To this day, Woodside Farm is credited as one of the few remaining centennial farms in the state. They pump out a wide variety of ice cream and sorbet flavors from which to choose, including cappuccino crunch, peanut butter and jelly, and peppermint chip.
“We wanted to put the focus on local and Delaware farms,” she said. “Even though Woodside Farm is upstate, it’s still a Delaware farm. We want to help out the small farmers throughout Delaware and Delmarva.”
Schuckman has even contacted area farmers, soliciting some fruits to add to the mix. Strawberries from Magee Farms in Selbyville and raspberries from the Parsons’ farm in Dagsboro have worked their way into the rich ice cream for smoothies, while the Bennetts’ peaches help to flavor one of Blue Scoop’s most popular picks.
The milk used for the ice cream comes from grass-fed cows, as well.
“There are no antibiotics, no growth hormones and no corn in their food,” noted Schuckman. “They’re milked on the property. It’s a very comfortable and natural environment for them.”
And it doesn’t stop there. Once at Blue Scoop, the ice cream can be served atop a variety of cones, or in eco-friendly cups.
“The paper in all the cups is made from sustainable forests,” she added. “No old-growth trees or endangered species are cut down.” Even the coating on the cups is plant-based, which makes them biodegradable. Trash liners? Compostable and biodegradable. And as for the spoons? Wooden.
After using the facilities, customers at Blue Scoop don’t even need to wipe their hands with paper towels, as the bathrooms are equipped with state-of-the-art Dyson hand dryers, which use a wind-tunnel-like device to blow hands dry.
“It uses minimal energy,” said Schuckman, “and the kids really like it.”
Tile throughout the eatery is made with up to 40 percent recycled content, and all the paint used has low levels of volatile organic compounds (VOCs).
“Blue Scoop goes beyond the food when it comes to being environmentally friendly,” Schuckman added. “We don’t want to suck out more resources from the community, so we try to be as green as possible.”
So with all of these green aspects, why the “Blue” in the name?
“Blue was just a color that you associate with Delaware,” said Schuckman, “blue hens, blue crabs. ‘Blue’ just seemed like a good fit, and with ‘Scoop,’ people would know this the place to go for ice cream.”
But don’t feel you have to grab yourself a cone or eco-friendly cup of one, two or three scoops of some of their 30 ice cream flavors to enjoy Blue Scoop. Organically-grown fair-trade coffee is available, as are kid-friendly, vegan-friendly and celiac-safe desserts. Brownies and cookies can make a perfect accompaniment to an afternoon treat.
Understanding the business was just as much for families as it was for the environment and community, Schuckman admitted that Blue Scoop was a long-time coming.
“Our family has been coming to the beach for 10 years,” she noted of the time before they relocated to the area, “and the more time we spend here, the more we want to be here. Mitchell and I wanted to start a business, and with our kids, we knew an ice cream shop would be the perfect fit. It goes with the beach location really well, too.”
Ice cream scoops got busy this summer, when doors opened on Memorial Day weekend.
“It’s been nice and steady since we started,” Schuckman said. “We had a line out the door that first weekend. We’ve got a great location, and at this intersection,” she noted of the spot near Routes 54 and 20], you start to see the locals and vacationers come together.”