Real dairy. Honest ingredients. Low overrun.
Founded with a single objective: to banish vegetable fats, artificial stabilizers, and excessive air from ice cream.
100% Pure Cow Dairy
We use only whole cow milk and dairy double cream from accredited local dairy partners. Zero palm oil, zero trans fats, and zero hydrogenated vegetable solids.
Under 25% Overrun
Commercial ice creams often pump 80% to 100% air into tubs. We churn slowly to maintain dense, velvety gelato consistency that melts cleanly on your tongue.
Thermocol Ice Box Promise
Ice cream melts in minutes under coastal heat. Every order travels in a thermocol ice box that keeps the cold in right up to your door.
The Churning Process
Every flavour begins by slow-steeping real whole ingredients directly into milk: crushed Bourbon vanilla pods from Madagascar, fresh garden mint leaves, single-origin dark cocoa from Belgium, or stone-ground roasted Bronte pistachios.
The dairy base is aged for 24 hours at 4°C, allowing the proteins to naturally stabilize and the aromatics to deeply permeate the cream. It is then batch-churned in small quantities, tubbed by hand, and deep-blast frozen to lock in freshness.