At Bartleby’s Ice Cream in Chicago’s North Center neighborhood, the scoop is only part of the story. Founder and co-owner Rachel Kamins built the business around creativity, neighborhood connections, and a commitment to making everyday operations more sustainable.
What began as an ice cream cake business in 2019 grew into a storefront in 2024. Along the way, Rachel brought her enthusiasm for environmental action into decisions about how ice cream is served—and what happens to the dishes and packaging afterward.
In her conversation with Surfrider Chicago, Rachel described the positive response to Bartleby’s reusable ice cream dishes and spoons. Customers notice those details, she says, and appreciate having an alternative to disposable plastic.
Composting is another part of the shop’s routine. Making that system work takes communication: signs help customers sort items, and the team continues to explain which materials belong in the compost collection. Rachel’s next goal is to get more guests involved so compostable items reach the right bin.
Rachel grew up near the ocean in Connecticut and spent summers at a lake in upstate New York. Later, while working at Ben & Jerry’s, she took part in cleanup projects and learned about efforts to improve packaging and manufacturing practices. Those experiences helped make conservation part of her everyday life.
At Bartleby’s, that interest meets her love of Chicago’s small-business community. Collaborations bring other local makers into the shop, while birthdays and weddings give the team a chance to be part of neighborhood celebrations.
Asked about customer favorites, Rachel pointed to Honeycomb Crunch: vanilla ice cream mixed with honeycomb candy from Chicago confectioner Jitterbug Sweets. Her own favorites include brown butter bourbon pecan, vegan peanut butter chocolate crisp, and the salted caramel she has been making since the business’s early days.
Visit Bartleby’s Ice Cream at 1943 W. Byron Street and check the shop’s website for current flavors and hours. When you stop in, return reusable dishes and follow the sorting signs—a small way to support the work behind every scoop.
Discover more Great Lakes Friendly Restaurants and learn how your restaurant can join Surfrider Chicago’s effort to reduce single-use plastic.