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LA Creamery Uses Bikes To Churn Ice Cream

LA Creamery Uses Bikes To Churn Ice Cream
Design & Architecture

New dessert shop uses pedal-power to whip up tasty treats.

Daniela Walker
  • 2 may 2013

It may seem counter-intuitive to bring together exercise and ice cream, but that is just what Edward Belden has done with Peddler’s Creamery, his ice cream shop where the dessert is churned with pedal power.

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Belden has always had a love of biking, and since working at Baskins Robbins in high school, of ice cream as well, but it was not until he took an ice cream making course at the University of Wisconsin that he figured out a way to bring his two passions together. Peddler’s Creamery began where many good ideas start these days, on Kickstarter. Belden funded a mobile cart and after one year of tricycling to churn out his sweet treats, he was able to set up a physical space, opening Peddler’s Creamery in Los Angeles last week.

Belden’s employees hop on an old Schwinn bike mounted on rollers, to freeze organic dairy and non-dairy versions of the frozen dessert. It only takes 3-4 miles of riding to freeze a 5-gallon batch of ice cream and while it may take 15 minutes to complete, the bicycle-churning method is currently capable of meeting demand.

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Pedaling ice cream is not just a quirky selling point but part of Belden’s environmentally-conscious ethos, leaving a smaller footprint on the earth while still serving quality product. The creamery is built to LEED standards (a high watermark for green building design), with a mixing room made from recycled pallets and a kinetic bike sculpture. People can watch as their favorite flavor gets mixed up and have the chance to hop on the bikes themselves. The folks at Peddler’s create an often mass-produced product right in front of the consumers. Says Belden:

You can take a little step back from our modern ways. It shows you what we can do with our own power.

Peddler’s Creamery

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