Stella Jean's Ice Cream operates its original University Heights scoop shop at 4404 Park Blvd, Suite B, in San Diego, sharing the building with sister concept Pop Pie Co. in the 92116 ZIP's Park Blvd dining corridor. Co-founded in 2018 by Steven Torres and Chef Gan Suebsarakham, the flagship location introduced San Diego to the Southeast Asian-influenced flavor program that has since expanded to seven Southern California locations under the Sweet & Savory Collective banner. Scott Brothers Dairy in Chino supplies the high-butterfat cream base, and Suebsarakham spins each batch on-site, folding in hand-torched marshmallow for S'mores and layering pandan-coconut oat milk through the Mango Sticky Rice, a vegan philosophy shared with the plant-based menu at Plumeria Vegetarian Restaurant on El Cajon Blvd. The restaurants university heights crowd discovers the shop through its Park Blvd frontage, where the storefront sits between the residential blocks south of Adams Avenue and the Balboa Park entrance a straight shot south. Ube Pandesal Toffee and Guava Cream Cheese rotate through the vegan slots using proprietary high-fat non-dairy milk blends. Diversionary Theatre, University Heights' performing-arts anchor on Park Blvd, sends intermission and post-show traffic to the scoop counter. Ward Canyon Park at Park Blvd and Madison Ave gives families a green-space stop before or after a cone run. Torres and Suebsarakham identify the business as Asian-owned, Latino-owned, and LGBTQ+-owned, markers that align with University Heights' identity as one of San Diego's most inclusive neighborhoods. The ice cream program runs parallel to the wellness community along Park Blvd, and Yoga Box students cross the street post-class for scoops at a shop that stocks vegan options as a standing menu category rather than an afterthought. Brown Butter Pecan uses browned butter folded into the base before spinning, producing a toasted-nut depth that sets it apart from standard butter pecan formulas across the San Diego scoop-shop landscape.