Decades before the first modern scoop shops sprung up in Washington and Oregon with their themed flavors and farm-to-cone ethos, ice cream had already become a part of the Pacific Northwest's (PNW) culinary lexicon. The tradition dates back to 1872 when regular ice reached Seattle, with ice cream saloons giving locals their earliest taste of the creamy treat. From saloons and soda shops came today’s unique and diverse locally-influenced scoop shops that now dot the PNW.

Many brands, like Salt & Straw, have grown from local haunts to national trendsetters, offering a new, accessible way to enjoy ice cream that has expanded far beyond the Pacific Northwest. But the ice cream movement in the Northwest rests on more than one signature shop. With strong roots in PNW’s dairy tradition, local dairies like Umpqua Dairy from Roseburg, Oregon, and Tillamook, famous as Oregon Coast's top tourist attraction, have been crafting delicious ice cream since the mid-20th century. Another notable name includes Washington State University’s Ferdinand’s Ice Cream Shoppe, a student-run venture that emerged in the same period.

This part of the country is a paradise for ice cream enthusiasts. An abundance of local milk provides a rich creamy base for region’s delectable ice creams, with some shops sourcing grass-fed milk directly from local farms and others using pre-prepared ice cream base supplied by dairies.

Locavores can appreciate Lopez Island Creamery’s from-scratch, small-batch ice cream that uses local ingredients. The creamery, established in 1982, has been crafting its ice cream with locally sourced milk since 1994, as Alex Thieman, owner of Lopez Island Creamery, told Food & Wine. Along with dairy from Washington cows, the creamery uses local fruit and lavender for seasonal flavors. Thieman proudly adds that their most popular flavor is the locally sourced blackberry, providing a fresh and flavorful taste that the creamery is renowned for.

Adding to the regional flavor assortment, Nico’s Ice Cream in Portland has introduced a New Zealand-style soft serve to the mix. It's a unique blend of vanilla ice cream and fresh, locally sourced fruit, creating a creamy, fruity treat that's unparalleled.

Meanwhile, Seattle's Molly Moon’s gave the region's artisanal side a considerable boost by combining unique flavors and local ingredients for an innovative in-shop experience. Remarkably, 90% of the ingredients come from the PNW, according to Katie Cole, the shop’s marketing director.

Keeping its roots in Oregon, Salt & Straw co-founder Tyler Malek believes their ice cream experience goes beyond the typical. In conversation with Food & Wine, he expresses how the shops are focused on offering unique flavors and cultivating an environment for people to spend quality time with loved ones.

Finally, situated in Seattle’s University District, Sweet Alchemy operates on a small-batch approach. They source their ingredients from within a 100-mile radius. Founder Lois Ko explained the philosophy to Food & Wine, stating that it allows for a more personal and immersive process. The creamery’s stand-out flavors like Tayberry, Blueberry Lavender, Makgeolli, London Fog, and UW Honey all highlight the region's ingredients.

One thing is common among these ice cream shops - their dedication to using local ingredients and creating artful, exciting flavors. The Pacific Northwest is a true haven for ice cream lovers, and these parlors are writing new chapters in its creamy love story.