Community Favorite gets a Sweet Upgrade: Yoder’s Red Barn Ice Cream
ASHLAND — The sounds of construction, laughter, and progress are filling the air at Yoder’s Red Barn Ice Cream, and things are moving fast.
From fresh drywall going up to brand-new equipment rolling in, the favorite local ice cream spot is undergoing a transformation. Inside, crews are hard at work installing a new walk-in freezer, fryer systems, and a durable epoxy chip floor designed to handle years of heavy foot traffic. Outside, fresh concrete is being poured, setting the stage for a welcoming space where families can gather once again.
And in true Red Barn fashion, it’s not just contractors on site.
It’s family.
Even the children of owners Harley and Amanda Yoder have been pitching in, eagerly helping wherever they can. It’s a scene that perfectly captures what this project is all about: family, community, and building something together.
Local businesses are playing a major role in bringing the new Red Barn to life.
Steve Swank of S & S Custom Coverings, now in his fifth year, is helping install the epoxy flooring system, a rugged, long-lasting surface expected to hold up for 15 to 25 years, even under the constant flow of customers.
“We take pride in what we do,” Swank said, noting the importance of properly preparing the concrete so the coating bonds correctly and lasts for decades.
Working alongside him is Brent Titus, who has been in the concrete business since 1988. Titus and his team completed approximately 1,400 square feet of flooring inside the building, combining decades of experience with a focus on quality craftsmanship.
“It’s about doing it the right way so it lasts,” Titus said.
Meanwhile, Sloan Concrete supervisor Cody Alspach confirmed that more than 2,600 square feet of concrete, roughly 36 yards, has been poured as part of the project’s expansion.
For owner Harley Yoder, the rapid progress has been both exciting and surreal.
“It’s starting to be reality now,” Yoder said. “We had three big things happen all at once drywall, flooring, and concrete. Now it feels like we can really move forward.”
What once was a small 720-square-foot building is quickly becoming a 1,560-square-foot destination, nearly doubling in size and capability.
And with that growth comes plenty of upgrades:
Ice cream flavors expanding from 52 to 64
A large walk-in freezer
Improved workflow for faster service
New gas grill and fryers for expanded food options
Plans for soft-serve machines, possibly with flavor burst
And yes… air conditioning
Despite the expansion, Yoder made one thing clear:
“The banana split’s not going anywhere.”
Opening Day in Sight
Originally aiming for an April 1 opening, Yoder now says that timeline has shifted, but not by much.
“We’re hoping for May 1,” he said. “It all depends on getting everything completed and systems up and running.”
More Than Ice Cream
For many in Ashland, the Red Barn is more than just a place to grab a cone, it’s a piece of local tradition.
What’s rising now isn’t just a bigger building, but a renewed gathering place where old memories meet new beginnings.
And when those doors finally open, it won’t just be about ice cream.
It’ll be about family, community… and making brand-new memories, one banana split at a time.
