Stella Buckley had no idea she’d one day be creating cups and cones of ice cream for a living. But a Christmas gift from her fiancé would soon change the biotech professional’s life and set her on a path for sweet success. With Stellie’s Ice Cream in Madison, Wisconsin, Buckley uses her background in science to mix up mouthwatering flavors and creamy concoctions that customers keep coming back for. The small business owner is committed to creating memories and only using the freshest, finest ingredients. All while having fun and embracing the sweet life. Buckley sat down with Beyondish recently to give us the inside scoop.
I love ice cream. And I love the story of how you started Stellie’s Ice Cream. Can you tell us how a last-minute Christmas gift switch from your fiancĂ© led to your own business?
My fiancĂ© originally planned to give me a pasta maker for Christmas 2023, but switched to an ice cream maker at the last minute. I fell in love with creating flavors, sharing with friends and family who kept requesting “Stellie’s ice cream.” Within six months I was selling at our local farmers’ market, and two years later, we opened our Madison storefront. A spontaneous gift change completely transformed my life!
Stellie’s Ice Cream is so committed to the community in Madison, Wisconsin. What makes Madison so special and how has the community been so integral to your growth?
I say all the time that ‘I don’t know if my business would have blossomed the same in any other city. Madison combines midwestern warmth with progressive energy and deeply values local businesses. The community embraced us from our farmers’ market days, becoming advocates and connecting us with other public opportunities;\ like the Madison Night Market and small business pop-ups. When searching for our storefront, local business owners shared advice and neighbors helped with renovations
What’s one interesting fact that people might not know about ice cream?
The average American eats 23 pounds of ice cream in a year! Making the United States the leading country for ice cream consumption.
Founder and flavor-maker, Stella Buckley.
Do you have any brands or businesses that you look to as inspiration?
Jeni’s Splendid Ice Creams inspires me to maintain quality while scaling thoughtfully. Outside ice cream, I look to Patagonia for their environmental leadership and transparent practices. One thing that’s unique about the ice cream industry is the CEO or brand faces of the big name companies don’t shy away from participating in the political scene. Jeni, Ben and Jerry all are active participants in political rallies. I think it’s inspiring to see leaders stand up for what they believe in.
What are the most popular flavors? And how do you come up with new ones?
Our bestsellers include Honey Vanilla Bean, Dark Chocolate, and Salted Caramel Candied Pecan year-round. Seasonal favorites include Peanut Butter and Strawberry Jam or Cherry Pie (summer), Spiced Maple Bar (fall), Mexican Hot Cocoa (winter), and Honey Lavender (spring). For new flavors, I draw inspiration from farmers’ market finds, childhood desserts, restaurant meals, and travel experiences. I keep a flavor journal and we have a customer suggestion board in the store. Monthly “Test Kitchen Tuesdays” let customers sample experimental flavors and provide feedback, which has led to some of our most popular offerings.
Being a small business owner, what are the biggest challenges and rewards so far?
The biggest challenges include balancing growth with maintaining quality, managing seasonal cash flow fluctuations, and finding time to handle all aspects of the business. Managing cash flow and balancing growth with quality remain ongoing challenges. The rewards are immense. Seeing customers’ joy with their first bite, creating a positive workplace, and contributing to our community are deeply fulfilling. Building meaningful relationships with farmers, customers, and team members enriches my life far beyond the business itself.
It’s one thing to make something a hobby, but a whole other endeavor to turn that into a full-fledged brand and operating business. What was that process like?
Transitioning from hobby to business required a complete mindset shift. I had to learn food regulations, secure permits, and develop scalable recipes while defining what made “Stellie’s” unique. Starting small at farmers’ markets before opening our storefront was crucial. It allowed me to test concepts with lower risk. The hardest parts were pricing appropriately and building systems that maintained quality while increasing volume.
If you could envision the story of Stellie’s Ice Cream say ten years from now, how does that read?
In an ideal world, by 2035 we’ll have three locations across Wisconsin, maintaining our commitment to small-batch production and local sourcing. We will have ice cream in the big name grocery stores (fulfilling my dream of being in Whole Foods). We’ll have established the Stellie’s Foundation supporting food security and culinary education for youth, achieved zero-waste operations, and helped our dairy partners implement regenerative practices. Most importantly, we’ll stay true to our roots—I’ll still be developing flavors, greeting customers, and creating moments of joy through ice cream.
Do you have your own personal favorite flavor? Cup or Cone, btw?
My all time favorite is our Honey Vanilla Bean. I know, it seems boring compared to all of the out of the box flavors we offer. However, starting with a strong flavor foundation starts with the vanilla. Definitely team cone! We make fresh waffle cones daily, and that warm-cold contrast is unbeatable, though I use cups when testing new flavors.
AUTHOR
Elizabeth Hazard is a writer, producer and photography editor. Her work has appeared in various publications and she writes frequently about art, culture, fashion and history.
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