Sustainable Scoop

marbleWhat do you do when you’re an ice cream fanatic and there’s nowhere to get a cone in your neighborhood? Most would settle for a freezer-frosted pint of corner-store chocolate chip.

Not Alexis Miesen. Faced with Boerum Hill’s frozen-dessert dearth and looking for a new challenge after a decade in education and public-health nonprofits, she joked that she should open an ice cream store. Her gal pal Jennie Dundas, an actor and fellow ice cream addict, was “crazy enough” to join in. Sure, neither had run a business before, but they shared a green vision. “We knew we needed to be consistent and committed,” remembers Miesen. “We couldn’t use toxic materials to build the shop, then offer biodegradable spoons.”

The frozen stuff is handmade in upstate dairy country by Matt White, a fourth-generation ice cream master (his cow Frosty is immortalized in a painting by Mexican artist Bernardo Palau), and the place is equal parts sweet shop and hangout spot. Even in mitten weather, families crowd in for a lick of peppermint stick (flavored with organic candy canes), cool mint chip, fruity black raspberry, or the tangy “real” fro-yo they call “culture.”

Kids pack the play area, stocked with knitted cows, but it’s not just Boerum Hill’s stroller set that has adopted Blue Marble. Thanks to fair trade espresso and free WiFi, plenty of Brooklyn blogging happens onsite in the pre-ice cream hours. “And then at 10 p.m.,” laughs Dundas, “we have the hipsters pounding on our door five minutes after we’ve closed, begging for ice cream.”

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