On hot summer days growing up in Bethesda, Maryland, brothers Bill and Dan McKinnon could often be found enjoying Hawaiian shave ice from Clayboy’s1, a beloved local business known for fresh fruit flavors made with real cane sugar2.
“It’s one of my childhood favorite memories. We loved getting a shave ice from Clayboy’s mobile cart as a reward for completing our summer reading,” said Bill. “We also enjoyed their shave ice throughout middle school because it was one of the few treats kids could actually afford.”
One week after graduating from Tulane University, Bill learned that Clayboy’s was for sale.
“Dan and I immediately bought it because we knew the significance and nostalgia it held for generations of people in our area,” he said. “Nearly everyone who grew up here is familiar with Clayboy’s, and we wanted to continue that tradition for future families.”
Hawaiian shave ice, a bright, fluffy dessert made from finely shaved block ice that absorbs sweet fruit syrups like a sponge, has been a culinary icon of Hawaii since the late 19th century.
“To my knowledge, shave ice was brought to Hawaii by Asian immigrants when the island became a big economic hub. They turned it into a major tourist attraction and sold it on beaches,” said Dan. “Shave ice provided Hawaiians with a good way to make a living while showcasing native fruits and the island’s agriculture.”
Clayboy’s Shave Ice was originally founded in 1991 by Scott Styer and his brother John. Scott fell in love with the tasty treat while living in Hawaii and wanted to make it himself. He reached out to Aaron Furujen, who operated a renowned shave ice business in Hawaii for more than 65 years and is widely regarded as an expert on the dessert.
“Aaron graciously mentored Scott. He showed him how to make flavor concentrates that are mixed with simple sugars for the shave ices, as well as how to pack, pour, and produce shave ice,” Dan said. “That was how Scott learned and perfected the traditional, authentic process of making Hawaiian-style shave ice.”
The Styer brothers then decided to introduce Hawaii’s signature flavors to the mainland and launched Clayboy’s in their hometown of Bethesda. Their new business was named after Scott’s son Clay and served Hawaiian Shave Ice out of a cart originally located on Bethesda Avenue.
“Scott was a familiar face when we were growing up,” said Bill. “He was known and trusted by all the kids and Clayboy’s became a local favorite for over 30 years.”
After the McKinnon brothers purchased Clayboy’s in 2021, Styer taught them how to use the equipment for making shave ice.
“Making shave ice starts with a block of tempered ice. This is a frozen ice block that has been slightly warmed by sweating outside of the freezer for at least 30 minutes before we put it into our Japanese Fujimarca Ice Shaver Machine,” said Dan. “The machine shaves soft, fine snowflakes from the ice block, which are then packed into a cup and topped with the customer’s choice of fruit syrup.”
Unlike the snow cone, another popular frozen summer treat, the fine snowflakes of Hawaiian shave ice absorb all the syrup and prevent it from sinking to the bottom of the cup, according to Dan.
“Snow cones are a completely different product. They are made with crushed ice and have a crunchy texture, while Hawaiian shave ice’s powdery texture melts in your mouth and is easy to pick up with a spoon,” he said.
Hawaiian shave ice is more labor intensive to produce than snow cones, partly due to the need for frequent equipment maintenance.
“We constantly have to change our blades. While there is a repair shop for shave ice equipment in Hawaii, there is nothing here in the US,” said Dan. “I had to learn to do all maintenance and repair myself with support from the company that manufactures the equipment. However, the machines are very old school and are basically modified drill presses. Maintenance mostly deals with the motor and gears and is nothing too complicated.”
In addition to equipment maintenance, Dan also handmakes Clayboy’s fruit syrups.
“When we took over Clayboy’s, the first thing Scott taught me was that cane sugar is the key ingredient in great Hawaiian shave ice and makes a significant difference in the flavor,” he said. “Scott only used cane sugar in his products and so do we, along with natural flavors made with real fruit juice.”
Blue Raspberry and “Tiger Blood,” a mixture of strawberry and coconut fruit syrups, are among Clayboy’s most requested flavors, according to Bill.
“We’ve also added guava and mango, which are very popular with our large kid customer base,” he said. “Dan rotates flavors a lot to surprise the kids, which they love, and we also have a new banana and custard flavor.”
In addition to Clayboy’s original fixed location in downtown Bethesda, the business also consists of five trucks and five carts that visit ten locations every day from March through November.
“We also do parties, festivals, and school events, as well as catering. Every year we grow and take on more logistically, and we never know where we will get invited next and who we will meet,” said Bill. “We once served Hawaiian shave ice at a prestigious tennis tournament about five feet away from where Venus Williams was warming up. Hitting certain milestones and events like these brings great satisfaction.”
The McKinnon brothers say the most rewarding part of carrying on the Clayboy’s legacy is feeling like a mainstay in their community.
“It’s the best feeling when kids who loved Clayboy’s in the early ’90s are now bringing their kids to our locations, sharing childhood stories, and booking us for their kids’ birthday parties,” said Bill. “We’re proud to help preserve those traditions and memories while being part of new ones.”
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