Honeybear’s Frozen Scoops
Serving up high-quality homemade liqueur-infused ice cream, Honeybear’s Frozen Scoops is a scoop above the rest!
Samuel Larry Smith, III and Rosalind Smith, co-owners and Ice Cream Chemists, created Honeybear’s with a mission to provide the most extraordinary, one-of-a-kind, homemade adult-flavored ice cream in a fun-filled, high-energy social environment.
What started as a fun activity together soon became an innovative business idea. After registering the LLC in 2016, they began formulating their recipes. After years of growth and experimenting, they now offer 48 flavors of ice cream, available in liqueur-infused and non-infused options!
The Inspiration Behind the Creation of Honeybear’s Frozen Scoops
Wanting to create something together that brought them joy, this dynamic husband and wife duo started making ice cream together.
“Larry and I worked different shifts for 22 years. He worked at night, I worked during the day, and we had different days off. Our life was like ships passing in the night,” Rosalind Smith said. “We wanted to create something together that pleased us both. Something that would be a joy to do, bring joy to others, and create additional income for retirement.”
Setting Honeybear’s Frozen Scoops up was “somewhat rocky, primarily because we lacked discipline,” Rosalind explained.
“When it was time to build our business plan, we would find something else to do instead. Remember, because of our work schedules, we had only a few hours together on Saturdays and Sundays,” she said. “We bought a whiteboard and started writing down our weekly goals. We pushed each other to accomplish those goals; then, we created new goals. Finally, we started to see the progress, and our excitement grew. The ball started to form; then it started to roll. We were making our dream come alive.” Experimenting With Ice Cream Chemistry
The Smiths shared that creating their own ice cream is “fun, funny, and perplexing at times.”
“There have been several batches poured down the drain. Sometimes the formula you create just doesn’t work. It has to be just the right amount of solids and liquids to create a smooth ice cream,” they said. “Making ice cream is a science. But, I must say when you get it right, you feel a sense of accomplishment.”
As they’ve grown throughout their experiences with starting Honeybear’s, the Smiths also shared that they learned never to stop working on their business.
“Everything you do, no matter how small, makes a big difference. Business is about people, and people will always remember how you make them feel,” they said. “We’ve gained not only great business relationships but new business-minded friends who bring fresh ideas to us, at no charge. Networking with like minds is valuable.”
Moreover, they added that starting a business is worth it and that they’d do it all over again.
“It has been worth seeing just how far you can push yourself to achieve your goals. It’s certainly been worth it to spend quality time with my husband and have fun together,” Rosalind said. “There is nothing like having a business meeting over lunch on a blanket with a picnic basket in the park.”
A Scoop Above the Rest
Honeybear’s Frozen Scoops seeks to separate itself from other ice cream makers by ensuring that they’re using fresh, high-quality ingredients. Some ingredients they source locally, and some they buy online.
“We believe our homemade ice cream is very special because we do not use artificial colors, nor do we load up the creams with additives,” Smith said. “All ice creams are made from scratch using fresh cream, pure vanilla, real sugar, and all the ingredients we remember as kids: cookies, candy, fruits, pies, and chocolates.”
Moreover, Honeybear’s adds a unique ingredient that makes their ice cream a scoop above the rest.
“We are unique because the addition of the liqueurs gives our creams the “wow” factor. The addition of the liqueur is Honeybear’s secret to a little “afternoon delight,” Smith said. “It’s not enough liqueur to make you tipsy, but it sure changes the taste of the ice cream. It’s like nothing you’ve ever tasted before.”
More About Their Liqueur-Infused Ice Cream
The Smiths shared that their mentor in Florida is the one who introduced them to making ice cream infused with liqueurs.
“We gravitated to the idea because we wanted to be unique, and we felt this would really make us stand out. Our target market is the 45-and-over crowd,” Smith said. “You see the excitement in the eyes of the grown and sexy when you mention “alcohol-infused.” It’s like they say, I have my own special ice cream, and you can’t have any, referring to the children.”
The Smiths always seek inspiration to keep things fresh and new with Honeybear’s.
“When we visit the liquor stores around town, our imagination starts to run wild with ideas for new flavors. It really opens up pandora’s box,” they said. “In today’s world, almost everything is infused with alcohol or marijuana. So we feel with liqueur-infused ice cream, we are keeping up with the times.”
Now with 48 flavors and counting, Honeybear’s loves the challenge of creating new ice cream flavors.
“Our customers challenge us to create flavors they miss from their childhood,” Smith said. “I have one customer asking for black licorice ice cream. She says it was her favorite when growing up. I’ve never tasted black licorice ice cream, but I’m up for the challenge.”
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Honeybear’s Frozen Scoops Goals
Honey Bear’s Frozen Scoops’s vision is ultimately to unify people. With that, their main goal is to open their very own brick-and-mortar ice cream shop.
“Our ice cream shop will be an environment where people can come and enjoy nostalgic videos, board games, karaoke, live entertainment, and free coffee, all while enjoying homemade infused and non-infused ice cream,” Smith said.
At the moment, their biggest challenge to accomplishing this goal involves finding a place that already has a grease trap installed.
“The Health Department requires a grease trap even for an ice cream shop because of the fat content in the milk,” Smith said. “The grease trap is important to keep your drains free and clear of grease buildup.”
Scoops For a Cause
Honeybear’s Frozen Scoops isn’t just passionate about their ice cream chemistry; they’re also passionate about one very important cause–Neuroblastoma.
“It is a childhood cancer and is very dear to us to support. We lost our niece to that disease after a 19-year battle,” Smith shared. “Our goal is to donate .50 cents per ice cream throughout September in remembrance of Jazmin to her non-profit organization.”
Satisfy Your Sweet Tooth With Honeybear’s Frozen Scoops
The Smiths shared that their favorite part about what they do is “seeing the happiness in the faces of our customers as they eat our ice cream.”
So, Get in Motion with Honeybear’s Frozen Scoops and order your favorite flavor today! And with July being National Ice Cream Month, it’s the perfect time to support this fantastic local ice cream vendor!
Check out their website and follow Honeybear’s on Instagram and Facebook for news and updates. Place an order through direct message or by email at honeybearsfrozenscoops@gmail.com. Orders over $30 qualify for free local delivery. Certain flavors are always available, and others they make to order.
“We keep our number one seller’s available all the time. Black Bear-Oreo, Malted Mana-Whoppers, Sun Bear-Lemon Cookie, Citrus Bear-Lemonhead, Monster Ball Bear-Reese’s Peanut Butter Cup, Honeybear’s Signature-Infused with Irish Cream, and of course Mango Nice Cream-Dairy Free,” Smith said. “Other flavors usually require a 24-hour turnaround. We deliver and sell pints sizes only.”
Honeybear’s also frequently vends at local popup events such as First Friday, Market in the Alley, and Tech Alley. Their upcoming event locations are listed on their social media pages.
They’ve also received approval from the health department for the retail sale of six of their flavors. As a result, they are currently seeking local partners to sell some of their ice creams.
“Two local restaurants have approached us,” Smith said. “Prayerfully, we can work out some arrangements soon.”
