Hāleʻiwa Ice has been in our family since 1978, when our grandfather Roy Toki opened the original stand on Kamehameha Highway. He used to say the secret was the ice — block ice from the old plant in Wahiawā, shaved fine enough to hold the syrup but not so fine it melted before the keiki could finish.
Today we run the same stand my grandpa opened, plus we bring our setup to events. Our syrups are made in-house from real fruit — lilikoʻi from a guy in Mokulēʻia, pineapple from Kunia, mango when the season is right. We don't use fluorescent dyes. The colors come from what the fruit gives.
For events: we set up a full stand, bring our own block ice and shavers, and serve continuously for the duration. Most 1st birthdays go through 80-150 cups in a 3-hour window. We've never run out, but we've come close at a few graduation parties.
Add-ons: vanilla ice cream from Kanemitsu's, azuki beans, snow cap (sweetened condensed milk), li hing powder, mochi balls. Tūtū-approved.