Every ScoopHas a Story
In 2018, Elena Rossi and Marcus Chen made a leap of faith. After years in the corporate world — she in marketing, he in finance — they decided to trade spreadsheets for ice cream scoops.
What started as a weekend hobby — experimenting with an old Italian gelato machine in their Portland apartment — quickly became an obsession. Friends couldn't get enough. Neighbors started placing orders. A farmers market booth turned into a devoted following.
Today, SCOÖP operates three beloved locations across Portland, but the philosophy remains the same: source locally, craft meticulously, and never, ever cut corners. Every flavor begins with a question: “What would make someone close their eyes and smile?”
Our Process
Source
We partner with 12 local farms to source the freshest cream, milk, and seasonal fruits within 50 miles of our kitchen.
Craft
Every batch is churned by hand in small quantities. Our vintage Italian batch freezer produces just 5 gallons at a time.
Create
Flavors are developed through weeks of testing. Each recipe is perfected before it ever reaches a scoop.
Serve
From our hands to yours. Every scoop is served with care, in house-made waffle cones baked fresh daily.
The Team
Elena Rossi
Co-Founder & Chief Scoop Officer
Marcus Chen
Co-Founder & Flavor Architect
Sofia Andersson
Head Pastry Chef
James Wright
Shop Manager
Mia Torres
Events & Catering Lead
David Kim
Sourcing & Sustainability
Our Values
Sustainability
Compostable cups, local sourcing, zero-waste kitchen practices.
Local Sourcing
Every ingredient is sourced from within 50 miles when possible.
No Artificial Anything
Real ingredients only. No artificial colors, flavors, or preservatives.
Community
We're more than a shop — we're a gathering place for neighbors and friends.