Audio By Carbonatix
Feverish Ice Cream’s founder Felecia Hatcher drives a Scion XB ice cream truck while updating her company twitter as to nightlife events and various other functions where she’ll be serving gourmet flavors, old school classics, and specialty items she procures for the adult ice cream market. Hatcher says “It’s just a cool way for people my age not to have to have to run around chasing ice cream trucks. We’re not that creepy truck driving around the neighborhood. We go to clubs and sell ice cream or private events where companies will buy out the truck and we’ll just give away ice cream.”
Feverish Ice Cream opened for business in September 2008. They use various tricounty ice cream distributors, manufacturers, and even make their
own product. “The alcoholics we make ourselves. They’re called fever
pops. They don’t contain a lot of alcohol because it’s really hard to
freeze. There’s enough to taste, but unless you have a really low
tolerance it’s not gonna get you drunk. Some of our alcoholic flavors
are cosmo, banana mojito, and mai tai.
“We also sell mochi balls. They’re Japanese and made from rice flour on the outside, and ice cream on the inside.
“We have Mexican paletas in all kinds of crazy flavors like mango chile, cucumber melon, and strawberry melon. We get those from a company called La Michoacana in West Palm. They make em right there fresh everyday.
“And then we got the old school flavors too. Screwballs, push pops, ice cream sandwich, chipwich…
“It’s not just me, Derick Pearson, I gotta mention him, he’s my husband.
“During the day we use dry ice in our freezers and at night we plug em in.”
