Snoqualmie's Mix It Up! worth the wait for owners, fans

It was a long wait, but well worth it for the owner and fans of Mix It Up!, the new ice creamery on Snoqualmie Ridge.

The shop, which features ice cream made from scratch daily, as well as live-culture frozen yogurt, was more than two years in the making.

“We’ve come up here like five times waiting for it to open, and we came back on the right day,” said Stephanie Sprague of Snoqualmie, as her sons enjoyed “cotton candy” and “birthday cake batter” ice cream cones on opening day, Tuesday, July 8.

In what must have been the tastiest research project ever, owner Kimberly Millan visited 52 ice cream parlors all over the country getting ideas for her family-built store.

Among her favorite touches in the cheery, colorful parlor are whimsical murals painted by her sister, Kelsey Grafton, and a toddler play area that allows adults to have conversations while their children have fun.

“It’s an affordable luxury,” said Millan, a mother of two who has lived on the Ridge for about four years. “It’s all about families.”

Customers of all ages are eating up creative flavors like Reese’s Peanut Butter and Zoka coffee made with Colonel Fitzroy beans. They can also make “Mixations” with more than 60 toppings including gum balls, gummy worms, nuts, fruits and even maple syrup.

“My grandmother used to mix vanilla ice cream with syrup and nuts, and we’re all about bringing back childhood memories,” Millan said, adding that customers had tried and enjoyed the concoction.

She also touted the “Manna” frozen yogurt, calling it “truly from heaven.”

“It’s totally healthy, all-natural, fat-free and high-protein, with live culture. It’s our guilt-free option,” she said.

A giant world map adorns one wall because, at summer’s end, Millan plans to start highlighting different ice cream cultures from around the globe. She’ll ask customers to choose the first theme, which will change every two months.

“Our goal is to show that ice cream is worldwide. Everyone has it, but their traditions differ. They might have it at different times of the day, and use different flavors,” Millan said.

Mix It Up! will rotate through ice cream flavors of the staff’s creation, featuring 16 options at a time.

Other additions to come in the fall include custom ice cream cakes; pints and quarts to go; a full line of sundaes; “frozen drink concoctions”; and granita slushes.

In the mornings, the parlor will be available for private events, including customized birthday parties in all price ranges.

“People can have a simple, inexpensive event, or something huge and extravagant,” Millan said.

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