HATFIELD — A large red bus designed to look like a rescue vehicle, emblazoned with Ice Cream Emergency! and the phrase “saving lives, one scoop at a time,” is popping up at events throughout the region, from field days at elementary schools to staff appreciations and community gatherings.

For those who step inside the overhauled bus, they may feel they are being transported back in time to an old-fashioned ice cream parlor, with black and white tile on the floor, but being greeted by a scoopologist wearing red scrubs and a “stethascoop,” ready to put the frozen treat into a bowl or cone.

In western Massachusetts, Ice Cream Emergency!’s franchise is being run by sisters Addie and Alyce Stiles, both of Hatfield.

“We are here to give smiles,” Addie Stiles says after recently scooping at one of these events in Northampton. “It’s the happiest job ever.”

In fact, the Stiles have incorporated their franchise as Scoopin’ Up Smiles.

“Our mission is to bring smiles and happiness,” Stiles said.

Throughout this spring, business has been brisk, she said, with companies, schools and others making reservations for them to visit. Among the public events they’ve been at are the Daffodil Fun Run in Amherst, Relay for Life of Hampshire County in Northampton and the Aaron’s Race suicide awareness prevention in Belchertown.

Ice Cream Emergency! is a franchise of a business headquartered in Oxford, Connecticut that was founded by Debra Arrato, who in interviews calls herself a serial entepreneur and describes ice cream as “a social, congratulatory food that is always associated with appreciation, pride and happiness.” Other franchises already operate in Connecticut, New York and New Jersey and the Stiles team, like those, have to follow the same protocols and provide a standardized experience.

Launching the business marks a change in career for Addie Stiles, who spent 23 years in the veterinary world. She learned about the opportunity when she was still working in Connecticut and recognized that this was far from a typical ding-dong cart.

Before patrons enter the bus at the driver’s end, a sign lists the flavors available, with standards being vanilla and chocolate supplemented by more exotic, and other options. The ice cream, all from a distributor in Connecticut, has 14% to 16% milk fat, making it a premium dessert. There are other possibilities for meeting dietary needs, like lemon and raspberry sorbet, and gluten free and vegan ice creams — but no sugar free options yet.

The packages people pick from, to service for groups of 25 or more, include the basic “Cups & Cones” with one mega scoop, sprinkles and whipped cream, to more elaborate concoctions, such as the “Cookie Monster Sundae Bar” that comes with a cookie, two scoops of ice cream and various toppings, including sprinkles and M&Ms, gummies and Cinnamon Toast Crunch bits, hot fudge, caramel and peanut butter sauces and whipped cream, or the “Banana Brownie Supreme,” which adds brownies and sliced bananas and more ice cream. All nuts are kept separated to protect people with allergies.

The prices depend on the package selected and how many people need to be served.

Inside, music plays give a vibe from a specific era, and the Stiles can also tailor the playlist to various themes.

While the sisters have gone through permitting in many area communities so they can also vend directly to the public, so far they have done little of this, in part because an extra staff member would be needed to process payments. At catered events, Addie Stiles said she can handle all customers in a quick fashion by herself.

As a franchise for all of western Massachusetts, the company took care of all aspects, including getting the vehicle, which they call Ruby the Ice Cream Bus, which is self-contained, including using a generator for its power, and not needing to be plugged in at any site. Overnight, the vehicle can be park at her home and the product can remain inside. There is also not a need to obtain a commercial driver’s license.

As both an air-conditioned and heated vehicle, Stiles said there is hope for an extended season, parking close to buildings to limit people being outside in inclement weather.

“It’s like no other food truck that people have seen,” Stiles said.

Scott Merzbach can be reached at smerzbach@gazettenet.com.]]>