The founders of this Boerum Hill ice cream parlor aim to do more than just sell great frozen treats. They’ve also invested in eco-friendly practices and want to educate consumers on the origins of their sweets. Alexis Miesen and Jennie Dundas, first-time restaurant owners, have recruited fourth-generation ice cream maker Matt White to churn up 16 flavors of superpremium at local Ronnybrook Dairy just for the shop, and they source their chocolate from a cooperative in Ghana. Rounding out the menu is coffee from Dutchess Country purveyor Irving Farm and high-end In Pursuit of Tea brew; pastries, sandwiches and other snacks are in the works, all to be served with biodegradable cutlery. The duo’s shop, built in part with reclaimed lumber, isn’t simply a place to grab a cone: Parents can enjoy indoor seating and free Wi-Fi service, while kids work off their sugar buzz in the play area at the back at the space.