Mumbo Jumbo BOO-Yah (Kelli Shiroma / Neon Tommy)

When combined with ice cream flavors like Nutella, Lucky Charms and Blueberry Lavender, you end up with a BOO-Yah — an original combination of artisanal ice cream sandwiched between two melt-in-your-mouth homemade cookies. 

In 2007, Chunk-n-Chip Cookies started sharing its unique BOO-Yah creations with crowds in Hermosa Beach and then launched a dessert truck two years ago, according to lead staff member Alyssa Morales.

“We try to do an L.A. and O.C. event every day,” she says. “We (Chunk-n-Chip workers) are all called ‘BOO-Yah-Loompahs’ because we’re experts of a BOO-Yah.”

Weekdays and weekends, the Chunk-n-Chip Cookies truck can be found at a variety of events ranging from school fundraisers and weddings to truck lot dinners and company picnics. Chunk-n-Chip Cookies even offers catering services and customers are able to customize their cookies and ice cream flavors.

At first glance, customers gazing at the BOO-Yah menu can instantly tell that this dessert truck is original. While pictures and descriptions of the most popular BOO-Yahs are on display on the truck, customers are free to create their own BOO-Yah concoctions and select combinations that are not yet on the menu. 

“You can pick two different cookies and two different ice creams, which I recommend if it was your first time at the truck so you can try a variety,” Morales says. 

Some of the company’s more well-known BOO-Yahs include “The Elvis”—Bananas Foster ice cream topped with warm, candied bacon between two Peanut Butter cookies; the “MOO-lan Rouge,” featuring White Choco Fudge ice cream between Red Velvet cookies; and the “Old School” — traditional vanilla bean with chocolate chip cookies. The “Mumbo Jumbo,” however, continues to reign as Chunk-n-Chip Cookies’ best-selling BOO-Yah.

“It’s a Chocolate Brownie cookie with Peanut Butter Cup ice cream, which has mashed up Reese’s Pieces inside,” Morales explains. 

Each cookie is $1.75 while BOO-Yahs are $4.75. All cookies are baked on Mondays, Wednesdays and Fridays and are preservative-free, according to Morales. 

The company is also seasonal, in that different cookies are featured in addition to the regular flavors during various times of the year. 

“We try to launch a new cookie every month,” Morales says. “We’re making our fall cookies now so we’re looking into launching a pumpkin cookie.”

Chunk-n-Chip is not only unique because of its flavors, but also because of its green approach to serving BOO-Yahs. 

“My boss is very eco-friendly,” Morales says. “She likes to recycle so she thought it would be perfect for the company to use biodegradable stuff. Instead of a regular fork, we serve sporks with the ice cream sandwiches and everything’s biodegradable.”

Chunk-n-Chip is also different from other dessert trucks because of the air conditioning unit located on the truck itself.

“Because we are working with ice cream, we have to keep it pretty cold in here,” Morales says. “Most trucks don’t have air conditioning in it.”

To find out where Chunk-n-Chip Cookies will be every week, customers can follow the company on Twitter or visit their website.

“On our front page, it shows where we’re at for the whole entire week,” Morales says. “There’s an option to go to the calendar to see where we are for the whole entire month.”

Reach Kelli Shiroma here.