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Our Story2018-11-19T14:47:07+00:00

The First Crank

WHERE IT BEGAN

You know what pairs really well with Thai food? Coconut ice cream! That’s what Mike & Toa Green thought in 2011, when they were looking for a fun dessert option to serve in their family restaurant, Thai Orchid Cafe. They purchased a 2-quart Cuisinart ice cream maker for $60 & started making small batches using the best local & exotic ingredients they could find.

The Churning Point

CRANK AND BOOM IS BORN

As the ice cream gained popularity in the restaurant, Toa & Mike decided to take their product to the masses & launched Crank & Boom Craft Ice Cream as a “food truck” (actually a cart and a tent) in 2013. From there, Crank & Boom invaded the community with delicious ice cream & warm service at local festivals, weddings, & corporate events. The company continued to grow organically as they added a wholesale division, continued to serve at hundreds of local events, & developed a team like no other. But the fans were still hungry for more.

Here’s the cold, hard, creamy delicious truth: we’re obsessed with ice cream. Not just any ice cream, but the kind made from only the best local, all-natural ingredients. Ingredients like 100% Kentucky dairy from JD Country Milk and blackberries and strawberries from your neighbor’s farms.

Our sauces and waffle cones are made in house, from scratch (except the sprinkles and the gummy worms). And all our ice creams, except those that include baked goods, are also egg free and gluten free, and contain no artificial sweeteners or flavorings.

We do this because we know the highest quality ingredients make the best ice cream. Our ice cream and desserts are chef crafted—which is just a fancy way of saying we like to play with our food to create melt-in-your-mouth flavor combinations. Did we mention we’re obsessed?

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