The Scoop That Changed the Mood

Sometimes, you don’t realize a space needs a shift until it happens. That was Week 3. It started with a slushie and ended with our CEO falling completely in love with an ice cream we didn’t expect to hit that hard.

We’d been playing with frozen recipes all week, and let’s just say: the energy in the office was… lukewarm. Until the hibiscus came out.

Mattee walked in with a tray of bright pink Hibiscus Citrus Slushies, tart, citrusy, floral, and ice-cold, and everything changed. It was like someone cracked open a window in the middle of summer.

The organic hibiscus was cut and sifted, vivid in color, bold in flavor. We added fresh orange juice, organic cane sugar, and just the tiniest bit of lemon peel, which gave it that unexpected lift. That “what is that?” moment that turned a simple slushie into something special.

By the time we finished cleaning up, the mood had shifted. People were smiling. Someone turned on music. Someone else asked when the next batch would be ready. Anthony and Melissa looked at each other and said, “This is a perfect party drink.”

Who knew teas and herbs and spices could do this?

And we weren’t even done yet.

Later that day came the second recipe, Chamomile Cinnamon Ice Cream, and honestly, we weren’t sure anything could follow that slushie. But then it happened.

We brought the first batch to the kitchen. And our CEO took one bite.

If you know him, you know this: he’s a lifelong ice cream lover. Has opinions. Favorites. Texture preferences. So, when he stopped mid-bite and said, “I’ve never tasted anything like this,” we knew we had something.

What surprised him most was how new it felt, how these quiet organic ingredients could come together in such a distinct and memorable way. It was layered. Deep. Comforting. And somehow, still refreshing. He was genuinely surprised… and fully obsessed.

The organic cinnamon was what carried the warmth, and we get why it stood out. Jagatjoti, our director, is completely fascinated by cinnamon. He once told us that in countries like Sri Lanka, cinnamon is their 401k, a long-term investment. It’s harvested with precision, aged and cured over months, and then rolled into the quills we all recognize. True

Cinnamon (Ceylon) has even been used medicinally for centuries to support blood sugar and digestion. Families grow it, dry it, store it, and pass it down. It holds cultural value, medicinal power, and yes, even economic weight.

The organic chamomile added a soft, floral calm that gave the base a gentle roundness without overpowering it. The whole vanilla bean gave it depth and richness, and the result was something you could scoop into… and never want to stop.

This is what happens when ingredients are grown with care, and when your relationships with the people growing them go back decades. Some of our partner farms? We’ve been working with them longer than a few of our team members have been alive. That kind of trust means we don’t just get herbs and spices… we get first pick. First call. We know the fields. We know the families. And most importantly, they know exactly what we’re looking for.

That’s why our quality is consistent. That’s why we’re able to keep things in stock when others can’t. And honestly? That’s why we’re so confident that what you’re tasting is the best version of that botanical available, because it’s grown for us, with us, and tested by us at every step.

This week’s Endless Creations were about joy, surprise, and watching something ordinary (like ice cream or a slushie) become extraordinary, when the ingredients are right, and the story behind them matters.