Ice cream! Get your FREE ice cream!
That’s right, State Street’s newest ice cream parlor, Scooped Ice Cream, is open for business and ready to roll out samples to all customers on Saturday, April 15. John Reese—owner, ice cream connoisseur and creator of all things creamy—is excited to introduce his award-winning sweet treats to the Media community and visitors as well.
Located at 25 W. State Street, Scooped hosted opening day last Friday and had a banner weekend. As the nice spring days continue into Easter weekend, it’s also Tax Day, not always the happiest of occasions. Reese is looking to brighten the day.
“Saturday’s Tax Day, so to help ease the pain, we’re having a ‘Tax Relief Day’ special event,” says Reese. “Every customer can enjoy a small size on the house.”
As he opens the newest Scooped location—the other debuted in 2009 in Chester Springs—Reese looks forward to expanding the ice cream community he has grown over the years.
“I enjoy working with the community,” he says. “We’re happy to bring our fun products to different events—at schools, churches, synagogues and other local groups.”
Reese’s devotion to his brand shines through, in his dedication to the community, passion for his products and endless energy. While he says he’s always had a serious hankering for ice cream, he and his wife knew they wanted to dive into the business.
“I had a job in retail and got laid off, then sold luxury watches. I finally decided to go in a different direction, so I resigned and became an ice cream guy,” he laughs. “We chose Media because we wanted to be in the heart of it all. Everyone here has been so nice, so supportive, and I’m really digging that. My neighbors have all been in to say hi and have a taste.”
While Scooped offers traditional flavors of ice cream, gelato and sorbet, you’ll also find other scrumptious selections. Find chocolate chocolate caramel sea salt (my personal fave) and Monster. The vanilla ice cream is mixed with cookie dough and Oreos and is the number one seller with kids. Reese also incorporates spirits and craft beers into his products, including stout and Bailey’s Irish cream.
Reese whips up a Flavor of the Month, and April’s is black raspberry chip. Next month, look out for Mojito Sorbet, in celebration of Cinco de Mayo. Top off your treat with a variety of candy, nut and fruit toppings.
When it comes to ingredients, Reese will only select the best. In fact, his creamy concoctions have earned him three “Best of the Main Line – Ice Cream” awards from Main Line Today.
“Our ice cream supplies come from an organic farm co-op in the Niagara Valley, and gelato and sorbet ingredients are sourced from an organic farm in Lancaster County,” Reese says. “We use the highest quality chocolates and nuts from around the world.”
Top-of-the-line ingredients are most tasty when mixed in top-of-the-line equipment, explains Reese.
“We’ve carefully chosen and imported the machines straight from Italy,” he says.
In another twist on the traditional ice cream spot, Scooped offers a Liege waffle bar. The mouthwatering aroma draws you in, and the flavor is distinctively sweet.
“Liege waffles are studded with special pearl nits of sugar that caramelize on the waffle iron as it cooks,” he says. “They’re buttery and soft on the inside, and crispy on the outside.”
Add a dollop of your favorite ice cream, and who could ask for more?
Whichever combination you fancy, your scoop will come with a smile. After interviewing more than 200 eager applicants, Reese says he hand-selected “16 fantastic young people from the area, mostly in high school, but some in college too. It’s a great first job for them and we’re excited to have them on the team.”
Be sure to take a look around at the decor during your visit. Check out the two window displays. The life-size calf mooooves and welcomes you in, while the other is reminiscent of a 1950s ice cream parlor. Plus, the murals on the wall were designed and printed right across the street at Baker Printing.
Get scooped and get yourself into an old-fashioned summertime mood!
Hours are Monday–Thursday, noon–9 p.m.; Friday–Saturday, noon–10 p.m.; and Sunday, 11 a.m.– 8 p.m. (Please note: the shop will be closed on Easter Sunday.)
Find Scooped Ice Cream at 25 W. State St. in Media.
- Photos: Lauren Avellino Turton
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