By Sophie Wilkins

The Bulletin

During the sweltering days of summer, Bendites have several options for cooling off: floating the river, heading up into the mountains, or maybe catching a film in an air-conditioned theater.

Then there’s cold beer. Of course.

Now, a new company, Addy Mac’s Creamery, is bringing an updated version of the old classic to Bend. It’ll cool you off, and it might even give you brain-freeze. It’s beer ice cream!

It sounds a little crazy, but also crazy good. Just imagine the possibilities in this beer-filled town.

Justin Scott, owner of Addy Mac’s, and his wife, Jessica, launched their business at Silver Moon Brewing on Memorial Day, but began planning in the fall of 2013. Using a piece of each of their daughters’ names — Addision and Mackenzie — Addy Mac’s Creamery was formed. The couple bought a 1963 Ford dairy truck off Craigslist, restored it themselves and called it their mobile scoop shop.

Looking to collaborate for their products, the Scotts got in touch with local brewers, farmers and chefs and researched locally sourced ingredients.

“We thought, ‘Let’s take the stuff that people love about Bend and put it into our ice cream,” Justin said.

They’ve done just that. Using a base from Redmond dairy Eberhard’s, the Scotts are now incorporating beer, coffee and kombucha into various flavors of ice cream.

When GO! Magazine caught up with Justin, he had just picked up a five-pound bag of beans at Bend’s Backporch Coffee Roasters to be used in Addy Mac’s ice cream. Early on, the Scotts knew they wanted to partner with a coffee company in town and Backporch was their favorite.

“We love their coffee, love their beans,” Justin said. “Naturally, we said let’s use (them)in our ice cream.” Addy Mac’s Backporch Coffee flavor is made by steeping an Ethiopian blend of beans in the Eberhard’s base overnight so that “the flavor comes right through the beans,” Justin said.

Addy Mac’s Humm Sorbet came about because Jessica Scott loves kombucha.

The couple thought “let’s take something … that’s really popular, like wildly popular, and do … it differently,” Justin said. They connected with Bend-based Humm Kombucha and began a relationship that now offers lemon ginger, pomegranate lemonade and Hawaii 5-0 flavors. The Hawaii 5-0 sorbet, served at Humm Kombucha’s tap room, is half strawberry-lemonade and half coconut-lime.

But the company’s first and possibly most important collaboration was with Silver Moon Brewing, creating ice cream flavored with the brewery’s Dark Side Stout and Hob Nob Lemon IPA. The Scotts add wort — leftover, boiled-off hops — to their base and create beer-flavored ice cream.

When the Scotts were planning the company last fall, Steven Draheim, chef and owner of downtown eatery Barrio, came up with a “mile-long” list of potential flavors to try out, Justin said. Those ideas eventually led to two flavors, chipotle chocolate and banana bacon brittle, that were used at Barrio.

The Scotts serve Addy Mac’s ice cream out of their mobile scoop station at various locations throughout the week, using Twitter, Facebook and Instagram to let their followers know their whereabouts. Typically, they scoop on Mondays, Thursdays, Fridays and Saturdays, but save Sundays for floating the river, Justin said.

Not that the Scotts have tons of free time for leisure activities. Justin wants to keep lining up collaborative partners and bringing Central Oregon as many unique flavors of ice cream as he can.

“There are just so many breweries (and) I’d love to do something with GoodLife, Boneyard, all of these other breweries as time goes on,” he said. “We’re just getting into this.”

­— Reporter: 541-383-0351 or