Little Fox Cups + Cones brings craft ice cream to Cardiff by the Sea from a scoop shop at 111 Chesterfield Drive, near the Cardiff-Encinitas Rail Trail and San Elijo State Beach campground. Founded by Meghan Koll—a former bartender at CH Projects who pivoted to ice cream after a national cocktail competition—the brand produces inventive flavors like toasted cornmeal, brioche-swirl avocado from a local farm, and spicy carrot hazelnut brittle alongside the sushi counter at Sushi Bar Blue Fin in the Cardiff dining scene. All ice cream is made from scratch at the flagship Oceanside production kitchen using organic dairy and locally sourced ingredients, then distributed to the Cardiff location. Ice cream tacos, flights, pints-to-go, and custom cakes expand the scoop-shop format into event catering, adding a dessert option to Cardiff's Restaurant Row that includes East Coast Pizza. The mixologist-to-ice-cream-maker pipeline produces flavor profiles built on infusion and extraction techniques borrowed from cocktail development, layering fat-washed bases and botanical steep methods into each small batch.