Amanda Rhoads took a course on ice cream from the University of Wisconsin before she set about correcting what she considered to be a grave ice-cream shortage in Portland. Now, from her cream-colored truck, she scoops up creative flavors, such as lavender honey almond and salted caramel, into freshly baked waffle cones. She churns out small batches according to the season’s freshest produce, resulting in summer’s strawberry balsamic, autumn’s sweet-potato pie, and winter’s straight-up snowman. Along with a strict preference for local and organic ingredients, she eagerly accommodates dietary requirements with gluten-free cones and a select menu of dairy-free sorbets. To share the meticulous care that goes into each batch of melty milk, Amanda sets her truck up at local farmer’s markets and food-truck hubs.
