Allow me to introduce myself to you; Hello my name is Julie Hurd, the artistic creator chef of Moo-Over. Upon my journey to Moo-Over, I loved ice cream, but ice cream did not love me back. With discovering the pain and reality that there were not many options for me to go and get a scoop of ice cream at a shoppe were very slim to none.
My involvement in the process is creating and writing every recipe. Using clean ingredients, that are good for our bodies. Along the journey we have started making desserts that accompany ice cream. The desserts follow the rules of clean ingredients as there free from gluten/dairy/egg and peanuts. We source many of our ingredients locally. My ultimate aspiration is to enable everyone, regardless of allergies or restrictions, to revel in the joy of desserts.
I originally grew up in Bend Ore, then moved to Washington state for school, then traveled and lived in Hawaii, California where I met my husband whom is originally from Indiana.
My dreams for Moo-Over is to one day Franchise this brand and carry this to many places, where having allergies will not disappoint when going to restaurants.
Moo-Over is a plant-based ice crème shop tailored to those who are dairy sensitive, have food allergens, or are following a healthier approach to eating. We also cater to ones who want to go out with family and create new memories of eating plant-based sundaes, soft-serve shakes, tumbleweeds, and old-fashioned hand-dipped ice cream, along with all gluten-free desserts that accompany ice cream.
We make our desserts with natural and organic ingredients that are good for you with no highly processed additives. We locally source our ingredients, supporting local farms with non-GMO and a completely gluten-free kitchen. Our belief is that anyone should be able to have dessert. We build our bases from scratch; we do not use a pre-made base> We offer two sugar free options as well as 3 nut free options.
For more information about our products, please get in touch with us.