Meet the Makers Mini Interview: Little Spoon Ice Cream
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Mini Interview: Little Spoon Ice Cream
From their creative roots to their thoughtful, small-batch approach, the makers behind Little Spoon Ice Cream have built something pretty special. Based on the Sunshine Coast, co-founders Mira and Ashley draw on their backgrounds in art, food, and community to craft ice cream that’s all about seasonality, sustainability, and a deep sense of place.
While both are behind the magic, it’s Mira—one half of the Little Spoon duo and the less camera-shy of the two (yep, that’s her in the photo!)—who sat down with us to share how it all started, what inspires her most, and why capturing a moment in a scoop of ice cream means so much.
Share your story with us in 150 words or less
Ashley and I are old friends who share a passion for food. As roommates in Halifax, where we both studied at the Nova Scotia College of Art and Design, we collaborated on countless meals, including our very special tradition of "second dinner,” which often ended with a scoop of ice cream. We bring years of individual experience as artists, cooks, and business-owners to Little Spoon, our beloved small-batch ice cream company on BC's Sunshine Coast.
Getting from an idea to a small business is a lot of work! When did it first sink in for you that ‘this is really happening’?
We had read an article in the NYT that as the pandemic hit, deodorant sales had dropped and ice cream was up. 2020 was the moment to bring our dream into reality. We knew we wanted to make something special. A tribute to our love of seasonal local offerings with an ethical approach. We started out in my basement with a vintage gelato machine, delivering pints to rural doorsteps on the wild Sunshine Coast. I still have a picture of our first Avalon dairy delivery.
Out of all your products, which is your personal favourite and why?
The Spruce Tip Brownie Ice Cream. But really anything botanical or surprising. I am always experimenting. I love foraging for herbaceous flavours, soaking lilac in cream, and making wisteria hydrosol. I love the idea of capturing this beautiful place in an ice cream. Did you know magnolia blossoms taste like ginger? We have wild elderflowers here, sorrel grows in the grass. We are so lucky to live in such a wildly delicious world.
What motivates you on a day-to-day basis?
Creating something new. I love to daydream in the kitchen, thinking about the next flavour.
What’s your favourite thing about the town or city you live in?
Roberts Creek has a unique spirit. Every year in August, we celebrate with a children’s parade called the Higgeldy Piggeldy (I named our most popular ice cream as a tribute). My husband transforms into the infamous Mossman and tosses golden chocolate coins. Everyone is welcome.
Describe your ideal Sunday morning, including your breakfast.
Coffee, eggs from our flock of chickens, sourdough toast, maple sausages from Legends Haul, and an unrushed moment with family. Then head deep into the woods with my basket and get lost.
What are your personal top three tips for feeling amazing?
Eat local whenever possible, give someone ice cream, and move, whether it’s dancing or weightlifting, I love them both.
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