If the winter doldrums have you down, we've got something summery that might just be the antidote. Chillwaukee, a brand new bike-powered ice-pop truck, is rolling into town beginning May 1, and you’re going to love what it has to offer.

"The idea took root last summer," says Chillwaukee co-owner Collin Wallace. "We were walking through the Kite Festival at Veterans Park, and there were all sorts of food trucks and vendors. And I asked Danielle [Dahl], what if that was us?"

The suggestion began as an off-hand remark, he notes, but after a few months of consideration the idea began to take root. Avid bicyclists, the two had been discussing the idea of purchasing a cargo bike for cross-town excursions; but, the idea of turning the bike into a mobile ice-pop operation seemed appealing.

"I love mobile food," says Wallace. "And we started to realize that almost everything about an ice pop business could be made really environmentally friendly. We realized we wouldn’t need a big truck with a generator. All we needed was a cargo bike with a small cooler. It’s a really practical means for transportation, and we see ice pops as sort of a vehicle to promote that."

From there, the couple started working on research and development.

"We’re both pretty kitchen curious, so we bought some molds and started experimenting," adds Dahl. "And we realized we could produce a product that was really, really good."

Chillwaukee plans to offer six to eight ice pop flavors that rotate in and out throughout the summer. Ideas include fruity flavors like strawberry mango, cucumber lime mint, blackberry lemon balm, blood orange, grapefruit tarragon and strawberry basil, along with creamy varieties like chocolate-dipped peanut butter, toasted coconut, peanut butter banana and orange cardamom cream.

They also have plans to keep their business model as eco-friendly as possible. In addition to use of their cargo bike as transportation, they’ve committed to the use of compostable wooden sticks, recyclable packaging and the utilization of smart operations to minimize food waste.

"There can be a lot of waste in the food and restaurant industry. But the fruit we’ll use for our pops can be used almost in its entirety," notes Dahl. "Plus, our commercial kitchen space, MKE Kitchen, is just a block away from a compost collection service, so we’ll make it a priority to compost any food scraps."

Dahl and Wallace say they’ll also focus on sourcing as many ingredients as they can locally, including fruits, vegetables, coffee and dairy products. Products that can’t be grown or produced locally will be purchased from locally owned businesses.

"We’re hoping to create as many partnerships as possible with organizations like Growing Power and the Victory Garden Initiative," says Wallace. "The idea is not only to be good stewards by sourcing locally, but also to really build relationships and create a sense of community."

Wallace says he and Dahl plan to hit the ground running this summer. They’ve saved up enough cash to run the business full-time for its first season, and they have high hopes that it will take off.

"We love the city and it’s crushing to be inside all day long," says Wallace. "So, it’s exciting to think that we can do something that allows us to really enjoy it."

The two say they’re also excited by the prospect of working with people to create special products for weddings and events.

"Our plan is to launch in May," says Dahl. "And at that point we’ll have a schedule of the locations where we’ll be selling pops on our website. But our lease at MKE Kitchen begins in April, so we’re also hoping that by then we’ll be able to start taking calls and scheduling opportunities for catering during the summer months."

For more information, visit chillwaukeepops.com, or follow Chillwaukee on Facebook, Twitter and Instagram.