Morton’s Moo in Ellsworth
Morton's Moo in Ellsworth may look like your typical small-town ice cream shop: colorful chalkboard menus, happy families on the porch, and a steady hum of summer traffic. Step inside, though, and you’ll also find a place rooted in extraordinary intention, craft, and community spirit.
Owners Molly Harding and Greg Winston took over the beloved scoop shop in 2017, stepping into a legacy that began in 2003 when Sarah Morton first opened its doors. They didn’t just inherit the name; they preserved the original recipes, hired longtime staff, and embraced the ethos of quality and consistency that made Morton's Moo a local favorite. Molly, a former pastry chef, brought her food-world expertise to the operation, while Greg, a university professor by training, quickly learned the ropes. “Ice cream looks easy from the outside,” he says, “but it’s one of the most heavily regulated food industries. We take it very seriously.”
They make every batch of ice cream on-site in Ellsworth, still using the same small-batch approach that’s defined the brand for over two decades. Their production manager, Jenny, has been churning out gallons since before Molly and Greg arrived. “She’s the heartbeat of the operation,” Molly says. With over 150 flavors in their recipe book, the shop offers between 30 and 50 options at any given time, including customer favorites like Maine Blueberry, Nana’s Ginger, and Fudgin’ Curmudgeon. Everything from the hot fudge to the waffle cones are made in-house, and the commitment to quality is what keeps customers coming back.
Beyond the shop, Morton's Moo now wholesales to over a dozen markets and restaurants throughout the region, from Searsport to Southwest Harbor. “We deliver every single quart ourselves,” Greg notes. “That personal connection with our accounts matters.”
The business has also become a rite of passage for many local teens, who often scoop their first cones at Morton's Moo. Two current employees started before Molly and Greg took over, and the couple takes pride in offering a supportive first-job experience. “We see them grow up in front of us,” Molly says. “It’s kind of an honor.”
Despite the joyful energy of the space, the work is serious. Molly and Greg work twelve- to fourteen-hour days during peak season, sometimes going months without a full day off. Even so, it’s worth it. “People want consistency and quality,” Molly says. “Even when prices go up, they’ll come back if you don’t compromise on what makes your product great.”
FAMOUS FOR:
House-made ice cream, original-recipe waffle cones, ice cream cakes, and cult-favorite shakes like the “Mad Cow,” all crafted with care in the heart of Ellsworth.
ADDRESS:
9 School St in Ellsworth, ME
WEBSITE:
mortonsmoo.com
photos: Peter Logue
