Sweet Village

August 10, 2026

By April Pearson

Using whole Iowa ingredients and inspired flavors, Lu Young is serving up sweet success in Des Moines. We sat down with the owner of Baan Vaan Handcrafted Ice Cream & Goodies to hear her story. 

Fresh Pickings: How did Baan Vaan get started? 

Lu: I’d always wanted to start my own food business; I just wasn’t sure what or how. One snowy Sunday afternoon, about a month after we’d moved from DC to Des Moines, I wanted ice cream. But nothing nearby was open, and I wasn’t feeling brave enough to drive in the snow, so I decided to make it myself. I've always enjoyed developing recipes, so I started tinkering with real, whole ingredients, and the ice cream turned out really good. Thankfully, my family loved it, and I thought maybe other people would like it, too. 

I had spent tons of time researching how to start a food business in the DC area, but it was hard — there weren't any accessible shared kitchens or small business incubators that were a good fit. Iowa makes it a lot easier for small startups. I found the Mickle Center Shared Use Kitchen — a commercial kitchen that’s home to several great small businesses. And I was fortunate enough to be selected for the Spark DSM Business Incubator program through the Greater Des Moines Partnership, which helped me navigate the requirements of getting into the Downtown Farmers’ Market and World Food & Music Festival. It was a terrific learning experience.

Your ice cream tastes so light and fresh. Tell me more about the ingredients. 

In Iowa, I have access to wholesome, fresh ingredients from Iowa farmers, gardeners and makers. I use dairy from Country View Dairy in Hawkeye. It's non-homogenized, pasteurized, high-butterfat, cream-top milk and heavy whipping cream. It's less processed, so it's easier to digest, and it's just really delicious. I use berries from Bridgewater Farm, coffee from Coffalo, herbs from Lee’s Farm, produce from Sue’s Garden, root beer from Barn Town Brewery and other Iowa ingredients when I can.

I also find inspiration from my mom, who's a huge gardener and avid cook. She’s Lao, and my dad is Tai Dam. A big part of what I like to do is introduce flavors from our culture in a way I hope is not intimidating. I like adding herbs like mint, Thai holy basil and lemongrass to enhance the flavors, like in my Blueberry Lemongrass Biscoff ice cream. I have a Cherry Chai Chocolate Chip ice cream infused with whole anise, cardamom, cloves and cinnamon. My Miso Caramel Karikari ice cream uses miso, which is fermented soybeans; I know it may sound “exotic” to some, and sometimes people are skeptical at first, but then they’re pleasantly surprised. This part of the business — of bringing joy to others — is really rewarding and reassuring to me.

What are some of your most popular items? 

I experiment a lot and rotate through flavors, but introducing salt into my ice cream has been very well received. People love Salted Vaanilla and Sea Salt Oreo. The Miso Caramel Karikari is also taking off — I have fans find me just for this flavor. Stracciatella is popular whenever I have it on the menu. It’s one of my favorite ice creams — it’s my go-to gelato whenever I visit my sister in Italy. It’s sweet cream with chocolate ribbons drizzled throughout. You don't have to do much to the ice cream base if you start with high-quality Iowa dairy. And I love that about Iowa dairy!

I get positive feedback from people who are thankful for gluten-friendly options with crunch and texture. Earlier this year, I developed Khao Krunch. “Khao” translates to “rice,” so this flavor was inspired by a traditional puffed rice cake you find in Lao and Thai cuisine called Khao Kop. I cover the rice cakes with peanut butter and chocolate, then chop them and mix them into the base. Someone even said it was like eating a Scotcharoo! I also did a mango sticky rice sundae served with my Vaanilla ice cream, fresh mango compote, coconut condensed milk drizzle and toasted sesame. 

All my ice creams are served with homemade gluten-free, dairy-free waffle cone wedges. It took me several recipes before I settled on the beloved version I have now, and I couldn’t be happier because people don’t realize it’s vegan!

I also make dairy-free fruit sorbets and jumbo popsicles from scratch. Besides fruit flavors like Guava Strawberry, Mangorita and Pina Fauxlada, I created the Salty Wondermelon, which has fresh watermelon, cucumber, garden mint and sea salt from Italy. I first introduced it on the 2026 RAGBRAI route, and the amazing riders from the Dream Team program loved it. 

Your van is adorable. How did the build come about?

Before I got the van, I was hauling the freezer in a cargo cage in the back of my SUV. There were times when I thought the freezer was going to roll down the highway! That was very stressful. And setting up a booth is stressful — you have the freezer, the tent, all the odds and ends. I couldn’t keep doing it by myself; I needed to be more independent and mobile, so the van idea was the next step. 

We found a van that was just a shell, and my husband, brother, and I built it from the ground up in three weeks. We had to learn things that were new to us, like solar, refrigeration, electrical and plumbing. When I say blood, sweat and tears, we lived it! I’ll be forever grateful for their help in launching the first 100% solar-powered ice cream van in Iowa.

I love taking the van to events and decorating it with fresh-cut flowers from my garden, classic marquee lettering and a cheerful shade umbrella. 

Where can customers find Baan Vaan? 

I’m full-time at the Beaverdale Farmers’ Market and part-time at the Valley Junction Farmers’ Market. I’ll be starting back at Mainframe First Fridays in September, and I do other events throughout the year. If you follow me on Instagram, that’s where I post the schedule. 

Anything else you’d like to share? 

Starting and running a small business feels like riding a new rollercoaster — it’s scary, and sometimes you don’t know what to expect next. But with all that anxiety comes the highs, too. I don’t know if people will like my ice cream or be willing to try it, but it’s the greatest feeling when customers say it's the best ice cream they've ever had. Or they find me at other events just for my ice cream, and they bring their friends and family to try it. 

In my family and culture, making and sharing food is in our nature. It was the inspiration behind the name “Baan Vaan,” which loosely translates to “Sweet Village.” I’m just so grateful for the opportunity to share what I love with everyone! 

Answers have been edited for length and clarity. 

Photos courtesy of Baan Vaan.