Imagine turning a simple gift into a thriving dream business—that’s exactly what Stella Buckley did when her fiancé gave her an ice cream maker in 2023. But here’s where it gets sweet: what started as a hobby to delight coworkers with custom flavors soon became a community sensation. Word spread faster than a melting sundae, and before she knew it, Buckley was the go-to ice cream queen for kids’ birthday parties, even for families she’d never met. Yet, this is just the beginning of her scoop-tastic journey.
A friend’s suggestion to sell at the Dane County Farmers’ Market was the cherry on top. Armed with an ice cream cart and a catchy name, Dairy Godmother, Buckley began slinging scoops every Saturday near the Square. Her popularity exploded at events like the Madison Night Market, where she’d often sell out faster than you could say ‘double fudge.’ And this is the part most people miss: on a snowy April day in 2024, when demand outpaced her supply, Buckley realized this was no longer just a side gig. She ditched her biotech career, hired a team, and hatched a wholesale plan, culminating in the grand opening of Stellie’s Ice Cream on East Washington Avenue in June 2025.
Step inside, and you’re greeted by a bright, modern space with retro pink-and-red vibes and minimalist touches like round pendant lights. A wall of glass tubes filled with toppings—sprinkles, animal crackers, Oreos—hangs above the display case, tempting every sweet tooth. Peek through the row of windows behind the counter, and you’ll catch a glimpse of Buckley’s production magic. But here’s the controversial part: while some ice cream shops rely on pre-made bases, Buckley crafts every flavor on-site in small batches, using dairy from Sassy Cow Creamery, just 17 miles away. Is this hyper-local approach worth the extra effort? You’ll have to taste it to decide.
Honey vanilla bean reigns as the bestseller, but the peanut butter cookie dough—with its ganache swirl and cookie chunks—isn’t far behind. Buckley’s personal favorite? The seasonal peanut butter and strawberry jam, a nostalgic flavor that’s like a time machine to childhood. Employee Katie Ravich, a chocolatier by trade, helps elevate these flavors, proving that sometimes, two scoops are better than one. But here’s the real question: Can an ice cream shop truly become a ‘friendly neighborhood’ staple in today’s fast-paced world? Buckley thinks so, and she’s betting her business on it.
After your scoop, grab a 5-ounce container by the door or catch Buckley at local events with her original cart—a nod to her community roots. Yet, not every flavor hits the spot. ‘We have a lot of misses,’ Buckley admits. Take Sweet Heat, a corn-and-lime concoction with sriracha caramel, created for an Inner Fire Yoga event. ‘It was so bad,’ she laughs. But here’s where it gets innovative: customers can suggest flavors via a Google Form, like the banana pudding that went from idea to top-seller. Is this crowd-sourced approach the future of ice cream? Or is it a recipe for chaos? Let us know in the comments.
Either way, Stellie’s isn’t just selling ice cream—it’s serving up a story, one scoop at a time. Will you be part of it?
