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Soon after, Paul Heyn took ownership and made Heyn’s the great premium ice cream it is known to be.
I was 12 years old when I started visiting Heyn’s daily, taking money from my father’s change jar for a kid sized scoop of Blueberry Cheesecake ice cream. Two years later, Paul suggested I get a job and save my father his quarters.
I’ve been at Heyn’s ever since.
At age 14, I started working behind the counter. Five years later, Paul asked me to be the manager. Almost 10 years ago, Paul passed away and left me the store—a testament both to our friendship, and to the love and dedication I’ve always put into Heyn’s Ice Cream.
With respect to Paul’s legacy, the great things about Heyn’s remain unchanged. We still make all of our ice cream in store. We still dedicate ourselves to dense, rich, premium ice cream. We still serve our classic original flavors—while experimenting with new recipes. We’re still open daily at the store where we started.
In 2015, we opened a second location in North Liberty—a dream Paul and I had shared. We also offer wholesale statewide.
We offer smiles, samples, old favorites, and a chance to try something new.
We hope to see you for a scoop!