Hi!

My name is Izzy Clark and I am 13 years old. I live on the backside of Mt. Rainer in a small community called Nile, Washington. Three years ago, I started homeschooling and I knew I wanted to start a business. So I took my passion for cooking, food, and of course ice cream and started an end of the driveway ice cream business. After pondering on what to name it, I decided to name it after my loyal yellow lab Huck, and my trusty black lab Bean. Huck and Bean Ice Cream was born. I started with no real idea of how to make ice cream other than a vanilla ice cream recipe that had been in the family for years. After months of trial and error I started Huck and Bean Ice Cream with two flavors, the “Huck” that combines handpicked local huckleberries with creamy chocolate chunks; and the “Bean” a vanilla ice cream made with Madagascar vanilla beans that created an ice cream that tastes just like your grandparents used to make.

 
The inspiration for the “Huck”         

The inspiration for the “Bean”

 

 WHAT HAVE I BEEN UP TOO?

Over the last three years I have added seven consistent flavors along with seasonal concoctions, I have gained faithful customers, and have grown to nine 1 1/2 quart countertop spinners. It is very important to me that I know the source that my flavors come from so all of my ice cream either has ingredients that are made from scratch or harvested by me. My simple stand selling homemade ice cream at the end of the driveway has grown much larger, to the point where my sales have overrun my ability to produce.  I have been offered the opportunity to locate my ice cream stand at a local tourist attraction, Elk Ridge Lodge, which is on the Scenic Byway leading into Rainer National Park.

   
The Stand



Fresh strawberries picked from Ahtanum Berry Patch             



WHAT IS MY PROBLEM?

As the demand has overrun my ability to supply and the growth moving to a new location will provide me, I need a larger space. My dream for the last three years is to make my fresh homemade ice cream to sell at events, festivals, weddings, and parties, and the opportunity has been given to me, but I am lacking enough production capacity.

 



The Menu


Sundays around the stand 

 
WHAT DO I NEED?

Through self-funding and private fundraising I have been able to start the construction of my commercial kitchen, which will serve as the future home to Huck and Bean Ice Cream. I have received the pre-approval from my health department and am working towards my commercial kitchen license.  I am looking for your help in funding my commercial ice cream machine, egg pasteurizer, and additional commercial kitchen expense. My goal is to raise twenty five thousand dollars. I need your help.

 

The Cone Chips

 

Remember ice cream makes people happy. Your donation will literally buy smiles. Not to mention some pretty sweet schwag (check out our reward levels).





 Thank you for you time and support.

 



Izzy Clark  - Kid, Founder, Ice Cream Maker
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