Business
BY KAREN CHANEY
When Celina residents and longtime friends Brent Chism, Ashlee Chism, Russ Mo ett and Mica Mo ett started entertaining the idea of going into business together, the two married couples hired a franchise consultant who presented them with ve business concepts, including Stella’s Ice Cream. “I joked that the Lord was shining down on Brent because his last meal, and everyday meal, would be ice cream,” Ashlee Chism said of her husband. The couples opened their rst Stella’s Ice Cream shop in Celina in September 2025 followed by a second Stella’s franchise in McKinney in January. “Being from Celina, we wanted to be a part of the community—not just live here, we want to be a part of it,” Ashlee Chism said. “It's such a cute downtown and they have so many events. It looked like a perfect place to be.” The scoop Ice cream and wa e cones are made fresh daily—following recipes provided by Stella’s Ice Cream corporation—at the Celina ice cream shop. The Chisms, Mo etts and their production manager all attended ice cream school at Stella’s corporate o ce in Idaho. Mica Mo ett said their top three selling ice cream avors are cookies and cream, salted car- amel, mint chip and All Nighter, which features dark chocolate, co ee and cookie dough. “What makes our cookies and cream extra special is it has a powdered white chocolate,” Mica Mo ett said. “Our mint chip is very popular and is made with Andes mints.” Ice cream served in wa e cones and cookie bowls are crowd pleasers, the business owners said. What makes them special Stella’s serves 11 ice cream avors year round including their award winning vanilla featuring Madagascar vanilla. One space in the ice cream cooler is reserved for a avor of the week, four are seasonal avors and eight are dairy-free options. Stella’s dairy-free avors are made with coconut milk, which provides a creamy ice cream, not sorbet-like texture, Mica Mo ett said. “They can make a shake out of it,” Mica Mo ett said. “People say they haven't had ice cream in 10 years. They get all excited.” Stella’s Ice Cream makes ice cream, cones daily
Cookie sundaes ($8/1 scoop) are a popular choice at Stella’s Ice Cream in Celina.
PHOTOS BY KAREN CHANEY COMMUNITY IMPACT
Ice cream scoops can be served in regular or gluten free cones.
Mica Mo ett, left, and Ashlee Chism co-own the Stella’s Ice Cream franchise in Celina with their husbands.
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206 N. Louisiana Drive, Celina www.stellasicecream.com
A mint chip milkshake ($7.75/12 oz.) features Andes Mints and is infused with natural mint avor.
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PROSPER CELINA EDITION
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