Kansas Profile – Now That’s Rural: Karen Moege, Flint Hills Pints
At a glance: After being disappointed in store-bought ice cream that they got during the pandemic, Karen Moege set out to see if she could make better ice cream of her own. It went so well that this became a business for Karen and her husband. Flint Hills Pints uses local milk and eggs to produce all-natural ice cream in traditional and creative flavors.
More information: Ron Wilson, rwilson@ksu.edu, 785-532-7690
Photos: Ron Wilson | Karen and Darrin Moege
Website: Huck Boyd National Institute for Rural Development
April 24, 2024
By Ron Wilson, director of the Huck Boyd National Institute for Rural Development at Kansas State University
“Whoever created this flavor of ice cream hit a home run!”
That’s what someone might say after tasting another new ice cream flavor created by this rural-preneur who has launched a delicious new business from rural Kansas.
Karen and Darrin Moege are the founders and owners of Flint Hills Pints in Alma. Darrin grew up on the family farm near Alma where the Moeges and his 90 year old father live today.
At right: Karen and Darrin Moege | Download this photo
Darrin met and married Karen who had moved to Kansas from Indiana. They are the fourth generation to live in the farmhouse built by his great-grandfather.
During the pandemic, the Moeges bought ice cream at the store but were disappointed at the quality. “I could make my own ice cream better than this,” Karen told Darrin. She gathered recipes and started experimenting in her kitchen.
Moege gave away samples and the response was very positive. “One friend of ours is an animal science professor at K-State and he said it was really good,” she said. Another friend works at a large grocery chain. “When you get this ready for wholesale, let us know,” he said.
The Moeges decided to launch their own ice cream business. They acquired the necessary licenses, set up a production facility in nearby Alma, and purchased a mobile trailer.
“I wanted to call it Moege Moos, but that was too close to an existing business name,” Moege said. Since the Moeges were selling ice cream by the pint from their Flint Hills location, they decided to call it Flint Hills Pints.
Flint Hills Pints produces ice cream using milk acquired locally from Hildebrand Dairy. They use their own eggs and all they can acquire from neighbors. Moege cooks her own base for the ice cream and then adds fruit and spices as needed. “There’s no artificial colorings or flavorings,” Moege said. “We don’t use any food colorings or dyes in our products.”
The K-State Value Added Foods Lab helped with development of nutritional labeling. The Moeges also joined the Kansas Department of Agriculture program called From the Land Of Kansas.
“I can’t say enough good things about them,” Moege said. “It’s been great working with them.”
The business has grown to include a second trailer. The trailers go to farmer’s markets and special events. It is also possible to order online for pickup.
Flint Hills Pints offers classic flavors such as vanilla, chocolate, strawberry, chocolate chip, cookies and cream and butter brickle, and then there’s ice cream flavored with Andes mint, caramel crunch with heath, espresso chip, cherry nut, peach, flint rock road, and many more.
“I like creating new flavors, the possibilities are endless,” Moege said. “We can even create custom flavors.”
She has created a loaded sweet potato flavor and one called cranberry tequila white chocolate chip. “It retains the flavor but we cook the alcohol out of it,” Moege said.
One time, the Moeges had company at their home and Karen made German chocolate cake for dessert. When she found she had extras, she made that into ice cream. German chocolate cake is now one of their top selling flavors.
Another of her flavors combines blackberry, raspberry, strawberry and blueberry. That one is called Home Run and is also a top seller. Flint Hills Pints offers ice cream pies and gluten-free crusts as an option.
Customer comments include statements such as, “Hands down, best ice cream I’ve ever had!” and “The ice cream is fresh and the flavors are unique and delicious” and “It reminds us of how ice cream used to taste.”
It’s good to find this enterprise in a rural community such as Alma, population 802 people. Now, that’s rural.
For more information, see www.flinthillspints.com.
“Whoever created this flavor of ice cream hit a home run!” That’s what someone might say after trying this all-natural combination of blackberry, raspberry, strawberry and blueberry ice cream which is indeed titled Home Run.
We salute Karen and Darrin Moege for making a difference with all-natural, farmer-owned ice cream entrepreneurship. I think this business is covering all the bases.
Audio and text files of Kansas Profiles are available at http://www.kansasprofile.com. For more information about the Huck Boyd Institute, interested persons can visit http://www.huckboydinstitute.org.
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K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county extension offices, experiment fields, area extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan. For more information, visit www.ksre.ksu.edu. K-State Research and Extension is an equal opportunity provider and employer.