After two years of building interest in their locally made ice cream on the mobile food scene, owners Mike and Toa Green will open the doors this Friday afternoon to the new home of Crank & Boom Craft Ice Cream in the Distillery District.
The Crank & Boom Ice Cream Lounge, located at 1210 Manchester Street between the new Middle Fork Kitchen Bar and the Barrel House Distilling Co., will offer Crank & Boom’s signature small-batch ice cream flavors, such as Bourbon & Honey and Kentucky Blackberry & Buttermilk, along with a variety of pastries and eventually adult beverages, including wine, beer and dessert cocktails. The lounge also also feature a coffee and tea bar.
The two-story shop, scheduled to celebrate its grand opening Friday at 4 p.m., is designed to offer the ambiance of a coffee shop by day and a bar/dessert destination at night. In addition to its signature ice cream options, the lounge will offer additional specialty flavors, such as Mango Sorbet and Lucky Charms, on a rotating basis. Homemade ice cream toppings will include unusual choices such as candied bacon and balsamic glaze. Vegan, dairy-free and gluten-free options will also be on the menu.
The new shop will feature private event space for up to 50 on the second floor, and catering services are also available.
The Crank & Boom brand began when Toa Green started experimenting with ice cream flavors as dessert options for her family’s local restaurant, Thai Orchid Cafe, which has since become Thai & Mighty Noodle Bowls. Green was working to recreate the coconut ice cream sold by street vendors in her parents’ native country, Thailand. The ice cream’s popularity grew so quickly that she expanded with additional flavors and launched the product line as a separate business.
In addition to using locally grown ingredients when possible, the Crank & Boom owners are also working to incorporate eco-friendly practices into their business plan. The Crank & Boom Lounge has also partnered with the local nonprofit group SeedLeaf in a bid to become Lexington’s first zero-waste restaurant, with compostable, plant fiber-based cups, forks, plates and spoons.
“If all goes to plan, our disposable ware will be turned into compost that will fertilize our herb gardens, where we grow ingredients for our ice cream and our restaurant, Thai & Mighty Noodle Bowls,” Toa Green said. “It brings everything full circle. There’s something amazing we could start here.”