We think one of the best parts of living in Seattle is that it really is a no-frills kinda place. People are genuine, down-to-earth, and enjoy the little things more here. For our newest “Meet the Maker,” we got to know someone who completely embodies that kind of lifestyle (and lucky for us), she is an incredible baker and pours that authenticity and joy into creating simple and delicious ice cream for all!
Sweet Lo’s Ice Cream is a young company operating out of a commercial kitchen in SoDo. Lauren Wilson and her partner, Cassidy Watt, create everything by hand with extra love. The company mission is to create a homemade, pure, and fresh product to allow people to taste ice cream the way it is truly meant to be – simple and delicious. After getting the chance to visit the kitchen and make some ice cream with Lauren, we are sold. This is the best ice cream in Seattle.
So without further adieu, let us introduce you to Lauren Wilson of Sweet Lo’s Ice Cream.
Where did your love of food come from?
I grew up in the kitchen, baking and cooking. My dad worked the graveyard shift at the post office. I remember he would come home at 3AM and bake. He would wake my sister and I up to help him hold the pie crusts. I doubt our tiny hands were really much help. I think he just wanted the company and to pass his love of baking onto us.
When did you first start making ice cream?
In 2013, I moved to Vermont and got a job at a small farm-to-table restaurant out there. They had a small ice cream maker, and I asked the owner if I could use it. She agreed, and I made my first batch of homemade ice cream with a recipe from one of her many cookbooks.
That first flavor was Butter Pecan. The second I tasted homemade ice cream I wondered, “Why aren’t we all eating this??” I wanted everyone to experience what I felt in that moment. It’s such a pure, clean thing. You don’t need additives or stabilizers, you just need a few ingredients and you get this amazing, pure taste. I moved back to Seattle shortly after that, started Sweet Lo’s, and never looked back.
What’s the process to make ice cream? How long does it take from start to finish?
The process is fairly simple. I blend the ingredients for the ice cream and then add them to the pasturizer that allows me to make 7.5 gallons at a time. From the pasteurizer, I put the mix into the ice cream maker where it becomes the ice cream you eat. After this I add any additional ingredients like Oreos, chocolate pieces, marshmallows, etc. Last, it has to sit overnight in the freezer and it’s good to go. So, from start to finish a batch takes about 2 days.
What makes your ice cream different?
I think making custom ice cream and the fact that everything is 100% homemade, super small batch, and made with love. It’s a simple recipe that tastes amazing.
What’s your favorite ice cream flavor to create? Do you have a favorite way to eat it?
Well, our most popular flavor is our Lemon Bar, but I’m a classics girl so my favorite has to be Cookies and Cream or Rocky Road. We also do a really good strawberry shortcake.
Have you ever experimented with a flavor that didn’t work out?
Oh, ya. I made a flavor once with red wine and it was ehhhhh. I think the wine and the cream curdled into something terrifying. Won’t be doing that again, although it might work as a sorbet.
Tell us about your ice cream subscription! What a neat idea. Where else can you find your ice cream?
We are now wholesaling seven flavors at stores around Seattle, but I wanted to stay true to where I started, which is the custom orders so I am rolling out a subscription service. The idea is that people can sign up and get three unique flavors every first Saturday of the month. This keeps us making fun, unique flavors for our customers.
What’s next for Sweet Lo’s?
Eventually we want a brick and mortar store. I want to be the best, and I want people to think of Sweet Lo’s when they think Seattle Ice Cream.