Coolhaus Shop

The concept arrived at Coachella in 2009 with a food truck and a pun: Coolhaus, a riff on Dutch architect Rem Koolhaas, built into a brand that treats the ice cream sandwich as a design problem. Founder Natasha Case and co-founder Freya Estreller launched with the premise that cookies and ice cream deserve the same compositional attention as a building — mix-and-match components, considered combinations, the whole thing assembled to order.

The Culver City shop operates on a straightforward counter format: choose a cookie, choose an ice cream, and the sandwich is built in front of you. The space itself is compact, with a freezer stocked with packaged goods alongside the made-to-order counter, and a handful of stools for eating in. The flavor combinations lean into sweet-savory territory, which is where the brand has consistently drawn attention since its viral debut at that first Coachella appearance.

What distinguishes Coolhaus from standard scoop shops is the deliberate architecture of the product itself. The ice cream sandwich format invites genuine customization rather than a fixed menu, and the flavor development has historically pushed toward combinations that read more like a chef's experiment than a conventional dessert counter. The Culver City location sits in an area of Los Angeles that has accumulated a concentration of food-focused retail, which suits the brand's positioning as a considered, artisan operation rather than a chain.

For visitors with a specific interest in the Los Angeles independent food scene, Coolhaus represents a clear point of origin: a brand that grew from a single truck into a recognizable presence in the super-premium ice cream category, with the Culver City shop serving as one of its physical anchors. Confirm current hours and location status directly before visiting, as specific storefront details have shifted across the brand's history.