Our Story

Our Story
C oolhaus co-founders Natasha Case and Freya Estreller started baking cookies, making ice cream, and combining them into "cool houses" in 2008. With mutual backgrounds in the design and real estate fields, they began naming their ice cream sandwiches after architects and architectural movements that inspired them - and eventually decided to take their newfound passion (dubbed "Farchitecture," or Food + Architecture) to their hometown streets in Los Angeles. So after a few days on Craigslist (and some time convincing their families they weren't crazy), they found and bought a beat-up old postal van, trekked out to the world-famous Coachella Valley Music Festival in April 2009 to make their debut, and, well...the rest is history.

Now, Coolhaus operates a national fleet of 11 mobile ice cream trucks and carts (5 in Southern California, 3 in NYC, 2 in Austin, and 1 in Dallas). The trucks can be seen vending throughout each city and at large public events, blowing guests away at privately catered parties, and giving away treats as part of unique consumer giveaways and brand
activations. Fans can also visit Coolhaus at its two Southern California-based storefronts in Culver City and Pasadena, or pick up a pre-packaged ice cream sandwich, pint of ice cream, or hand-dipped ice cream bar at one of 1,500+ gourmet markets in over 40 states.

Unique-ness

What Makes Us Unique?
A t Coolhaus, we love all types of food and strive to push the boundaries of traditional dessert by creating unique, sweet-meets-savory flavors you can't find anywhere else. We sit down for a meal and think, "Shucks, wouldn't that make a good ice cream sandwich combo?" (True story: pickled ginger radish and wasabi at a sushi dinner became an ice cream sandwich with ginger cookies and chocolate wasabi ice cream.) And now, it doesn't just stop at cookies and ice cream - our adventurous palates have led us to expand our line of gourmet goodies to include treats like fried chicken caramel (with hints of cayenne, sage and black pepper) and handmade candy bars (filled with white chocolate and fresh, locally-sourced mint leaves).

Equally important as our dedication to innovation is our commitment to quality and sustainability. Every Coolhaus treat is all-natural, handmade and organic whenever possible, made with sustainably produced, hormone-free dairy and fresh, local ingredients - because we're all about satisfying your sweet tooth AND mother nature.

Architecture

What's up with the Architectural Connection?
T he inspiration for Coolhaus started when co-founder Natasha was exploring the concept of "Farchitecture" - or, Food + Architecture - in her graduate architecture program. The concept originated with the broader notion that design could enhance one's eating experience, and, by the same token, that food could bring awareness to the the design field, especially during the recession. After experimenting with different kinds of desserts, it quickly became clear that ice cream sandwiches were a perfect (and not to mention, delicious) medium to further explore this relationship.

Cookies, ice cream, and their combinations presented endless possibilities to deconstruct flavor profiles, and using pun-y names like the "Frank Berry" (Snickerdoodle cookies + Strawberry ice cream) started making knowledge about architecture and design fun and accessible amongst consumers. In fact, the name of the company (which is the first project under the Farchitecture umbrella) is a triple entendre:
1. Bauhaus, an influential modernist design movement of the 1920's and 30's.

2. Rem Koolhaas, a famous Dutch architect and theorist.

3. "Cool house," or what you're eating when you bite into an ice cream sandwich...right?