Business owner Kaitlyn Dasler, owner and founder of Soulberry Ice Cream, remembers having real fruit ice cream years ago in Oregon, her home state.
“It was out of a little van at the zoo, and I still remember being mesmerized, watching vanilla ice cream and marionberries swirl together,” she says. “The color, the freshness, the simplicity — it stuck with me.”
After her family moved to Maui, Dasler brainstormed ideas for starting a business — “we tossed around a lot of ideas at first, everything from a grilled cheese stand to a barbecue pit,” she says — but kept coming back to the ice cream concept.
“I realized this kind of ice cream (real fruit ice cream) would be a perfect fit here,” she says. “It’s something you can enjoy year-round, and we have the most amazing local fruit.”
Soulberry officially opened this past August. You can currently find the pink trailer tucked away in Makawao Marketplace.
For Dasler, choosing Makawao for her business’s location was “a no-brainer.”
“Makawao is our home, and our hearts are so full here,” she says. “It’s truly a gem. I loved the character, the history, the roosters, the cowboy charm, and that cool Upcountry breeze.
“I’ve always felt something special about Makawao,” she adds. “It’s lush and tropical, but it still has that small-town feel that makes you slow down and breathe a little deeper. There’s just an energy here that feels peaceful and grounding, and I knew right away it was where I wanted to be.”
Soulberry’s real fruit ice cream is made with a special machine from New Zealand that creates a creamy, soft serve consistency without any additives or preservatives, according to Dasler.
“You still get that smooth, dreamy texture, but it’s blended with real fruit and quality, gourmet ice cream,” she says. “What I love about Soulberry is that people get to create their own unique creations. I also designed our menu board to be magnetic, so I can switch things up whenever creativity strikes and keep the options fresh and fun.”
When thinking of a business name, Dasler remembers going in “so many different directions” before landing on Soulberry.
“Makawao and the sense of peace I feel here really ties into it,” she says. “Being here with my family has been so good for our souls. It’s something we longed for, and being here fills that space completely. I wanted a name that represented something meaningful in our journey, and Soulberry just felt right.”
She says adding “berry” to the end of the business name was a fun, sentimental touch inspired by a memory with her children.
“When my kids were younger, one of our favorite books to read together was ‘Jamberry,’” Dasler recalls. “I loved the rhythm and sweetness of it, and it reminds me of those cozy days with all four of them, cuddled up on my lap reading. It felt like the perfect connection to this seasonal of life.”
Customers can choose a dessert size — keiki ($7) or Nui, or regular ($9) — and a base of premium vanilla (from Roselani Ice Cream) or dairy-free coconut from Coconut Glen’s in Hana. The business also sources much of its fruit from local farmers in the community, according to Dasler.
“Working with local farmers has been one of the best parts of this whole experience,” she says. “It means a lot to me to keep things local and to support the people who make Maui so special.”
Desserts include one fruit, but more can be added for an additional charge. Choices include strawberry, cherry, dragon fruit, mango, pumpkin, lilikoʻi and soulberry. The latter is a blend of blackberries, raspberries and blueberries.
Customers can opt for a cup or a cone, and add toppings (50 cents each) to their treats. Premium toppings like mochi chunks, caramel drizzle, and Tutu’s lilikoʻi butter are $1 more.
“I’ve spent a lot of time curating toppings that are both fun and a little more mindful,” Dasler says.
The Flower Child (additional $1.50) is one of the most popular toppings, since it makes the ice cream look even more photogenic, according to Dasler.
“It’s topped with locally grown edible flowers, a frosting flower, and a touch of edible shimmer,” Dasler says. “It’s become a little Soulberry signature — colorful, island-inspired, and full of aloha.”
Keep an eye out for any seasonal flavors and toppings. The biz is currently featuring Pono pumpkin ($8.50 keiki, $10.50 Nui) for fall — it’s made with real spiced pumpkin blended into the ice cream, then topped with housemade caramel and Biscoff crumble. Two spooky toppings ($1.50) are also available: berry batty comes with edible bats, dye-free orange sprinkles and midnight shimmer dust; the skull berry — the business’s Day of the Dead-inspired topping — features a colorful sugar skull, an edible flower and bright green dye-free sprinkles.
The biz plans to do more seasonal offerings during the holiday season. No matter what you order, though, Dasler says that every swirl is “made with love, using local fruit and ingredients right here in Maui.”
“Makawao Marketplace sits right in the heart of town,” she says. “It’s been a steady presence for years, and I love that it continues to be a space for local vendors and food carts. It’s special, and it’s something I know the community really cherishes. I feel so grateful and honestly ecstatic to be there; it’s truly a dream come true.”
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CONTACT
Soulberry Ice Cream
3654 Baldwin Ave., Makawao
Instagram: @soulberry_icecream
Open daily, 12-6 p.m.
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
