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A Frigid Addition To Your Wedding: Moonie Icy Tunes

Let’s go back in time. It’s summer and school is finally out. You get to play with your friends. The sun is out, the temperatures are high. Life is so good when you’re 10. In the distance you hear a familiar sound. It’s the sound of summer. IT’S THE ICE CREAM TRUCK! The season wouldn’t be complete without hanging with your friends eating frozen treats.

There are just some things we should continue to do at age 10 or 29. What would be the perfect option for you? The ice cream truck was great but it needs a bit more sophistication. Maybe limoncello? What about sorbet or custard or the to die for Magnum Bars?

Guess what, friends? This option exists and it’s called Moonie Icy Tunes. They can be a part of your wedding, rehearsal dinner, shower, party or any other celebration where you’re looking to add a little indulgence.

We did a short Q&A. Check ’em out!

MOONIE Icy Tunes is a local Ice cream delivery but who is MOONIE? Melissa Crosetto was born July 20th 1989 on the anniversary of “Man Walking on the Moon”. The nickname “Moonie” was quickly adapted to her personality. Melissa is an incredibly talented and creative young woman. Melissa is an accomplished entrepreneur and is learning quickly how to soak in all the aspects of launching and growing a business in these economically challenging times.
Why do you like working with engaged couples? For the enthusiasm and excitement. Plus, we’ve been amazed by all of the creative ideas the couples have come up with on how to incorporate and use the ice cream Jeep.
What type of weddings/couples do you typically work with? We worked with your traditional wedding venues – locating the ice cream jeep outside the church or at a private lake where a helicopter drops off the bride & groom to get a MAGNUM bar then join the reception! Yep, it’s happened.
What insider tip do you wish all engaged couples would know? Get creative and think outside the box.
What is your favorite drink? I have a background in food & wine (worked at Chateau Ste. Michelle as a culinary supervisor) so I’ll go with New Zealand style Sauv Blancs.