Warm donuts, cold scoops and a whole lot of heart in Palos Hills

The smell of fried dough hits first.

Step inside Louks and Scoops, and it’s hard to tell what’s more overwhelming — the buttery aroma of fresh loukoumades sizzling in oil, or the rainbow swirl of 14% butterfat ice cream piled high on top. The word loukoumades is written in 30 different languages — a quiet message in dozens of scripts.

“Ice cream is something that brings unity,” co-owner Jim Voutiritsas said. “And we want to bring everyone together.”

The shop officially opened Monday with a ribbon-cutting ceremony attended by Palos Hills Mayor Jerry Bennett and other city officials, who helped welcome the new business to the community with handshakes, smiles and plenty of scoops.

Louks and Scoops is located at 8648 W. 103rd St., blending Greek tradition and creamy indulgence into one neighborhood treat shop. Behind the counter are Voutiritsas, a French-trained chef from Orland Park, and his uncle, Nick Spinos of Palos Hills — two food-industry veterans with more than 65 years of experience between them.

Spinos owns Nick’s Gyros locations in Chicago and Chicago Heights. Voutiritsas has cooked at several high-end restaurants, including hot spots in Oak Brook and Rivers Casino, to name a few.

Louks and Scoops is deeply family-run, with Spinos’s wife, Joanne, and their children, Yiorgios and Nayia, working alongside them. Voutiritsas’s wife, Julie, a nurse at Richards High School in Oak Lawn, is proudly part of the team as well.

Along with family, the duo hired 22 employees, all high school students and local area residents.

“We are very well-versed in the restaurant world and ready to take on something sweet,” Spinos said.

The shop’s signature twist is a cultural mashup that makes customers do a double take: rich scoops of ice cream served hot over loukoumades — crispy, golden Greek dough balls drenched in honey syrup and dusted with cinnamon and crushed nuts.

“We’ve done a lot of tweaking with flavors,” Voutiritsas said. “There are so many ways to play.”

One best-seller? Strawberry shortcake.

His personal favorite is called the Dubai Chocolate — a scoop of dark chocolate ice cream served over four warm loukoumades, then topped with pistachio ice cream and fresh crushed pistachios.

Other offerings range from vegan chocolate chip cookie dough to sherbet, rainbow sorbet and dairy-free options. There’s also a “build-your-own” option for anyone feeling adventurous.

Louks and Scoops is open daily. Between the fried dough, rich ice cream and family-run charm, the shop already feels like a neighborhood fixture — and it’s only just getting started.