Snoqualmie Ice Cream

Mukilteo Mudd, Cascade Mountain Blackberry and French Lavender are just a few of the all-natural flavors crafted by Snoqualmie Ice Cream in Maltby, northeast of Woodinville, using hormone-free milk and cream from Edaleen Dairy in Lynden. 

Snoqualmie Ice Cream is more than an ice cream manufacturer. The company is an active model of sustainability, environmental stewardship and corporate responsibility. What began in 1997 as an industrial office in Lynnwood, Washington, Snoqualmie Ice Cream is now the backbone of the ice cream industry and a leader in sustainable manufacturing in the Pacific Northwest. In 2005, Barry and Shahnaz Bettinger moved Snoqualmie Ice Cream to Maltby, Washington, where the sustainable remodel began. Since then, the property has become home to a café, home office, manufacturing plant and mini-farm.

The company has gone to significant measures to be as sustainable as possible, resulting in zero run-off from the property and half the electric bill. Every project that Snoqualmie Ice Cream takes on comes with a community outreach program, which is why visitors can go on a self-guided tour of the outside facility, with educational signs at every stop. Their efforts include the use of solar power, pervious concrete in the parking lot, rain gardens and rain water collection. Other factors include recycling, bio-swales and compressor waste heat recovery. The freezer, a major part of an ice cream operation, was switched from being water-cooled to air-cooled – saving about 200 gallons of water per hour. 

Their custards are made with eggs from their own chickens and they grow all their own lavender.

Snoqualmie Ice Cream states they are in business “to create the very best all-natural ice cream, custard, gelato and sorbet.”  With a slogan like “Handcrafted Happiness,” it’s no wonder our customers are wild about the Snoqualmie Ice Cream products. 

The Bettingers  originally bought the company as a way to achieve their dream of working together. Barry also has experience with both farming and dairy; his father was one of the country’s earliest sustainable farmers and Barry ran a large dairy plant before beginning his work in ice cream. The couple now creates pints of ice cream in 20 flavors, some of which are their own custom-made flavors. Some are sold only at their Maltby café. 

When the Bettingers originally bought the property, they planned to build a factory where a single-family home was located. The couple later decided not to tear down the house, choosing instead to turn it into a café, office space and some of their ice cream plant. 

Their sustainability efforts did not stop at saving an old house. The couple worked closely with the Sustainable Task Force of Snohomish County to create a high-quality plant that was in line with the craftsmanship that went into the creation of their ice cream. 

The mini-farm is a focused growth production of essential crops and is home to nearly 1,000 lavender bushes and over 400 chickens, which allows Snoqualmie Ice Cream to use some of their own ingredients in their products. The lavender is grown, harvested, dried and steeped in the cream to infuse the flavor. The chickens are cage-free and consume waste produce and bread (which would have ended up in a landfill) for 80% of their diet. The eggs are collected daily and vat pasteurized to create rich custards; all Snoqualmie Ice Cream custards are made using their own eggs. The chicken manure goes into the compost and back onto the mini-farm, which eliminates several channels of waste associated with delivered egg yolks, including the transportation of chickens, eggs and manure, a common necessity for factory farms. 

Barry says they work constantly to perfect new flavors. His goal is to create some of the most perfect and delicious ice cream. At 19% this ice cream contains the highest cream content of any premium ice cream because “the perfect ice cream should not contain air.”

The couple and their 11 employees produce nearly 700,000 pints of ice cream a year – many of which disappear off our shelves! But to Barry, “sustainability and relationships are just as important as making the perfect ice cream.”