Local First
If it grows or grazes within 40 miles, it's on our shortlist. Small farms, big flavour.
Our sweet little story
2015 Born in a cart
Since 2015
From a bicycle cart to the corner of Maple & Cherry
iCREAM began as a single hand-cranked churn strapped to a vintage bicycle cart at the summer farmers' market. Ten years, one expansion and countless happy messes later, we're a full parlour — but we still churn every batch the same slow way.
- ✓Family-runThe Oliveira family still opens the shop every morning at 9am sharp.
- ✓Zero shortcutsReal cream, real fruit, real honey. If we can't say where it came from, it doesn't go in the churn.
- ✓Waste-nothing kitchenDay-old cake goes to the local shelter; whey feeds the neighbours' pigs.
By the Numbers
A decade of deliciousness
10+Years churning
120+Flavours invented
40Miles to our farms
2,300Happy regulars
What We Believe
Three scoops of philosophy
The rules that keep our ice cream honest — and our customers coming back.
Honest Labels
Four ingredients on our vanilla label. You can read every one without a dictionary.
Seasonal Respect
No strawberries in January. When the orchard sings, so do we — then it's on to the next fruit.
Generous Hands
We scoop a little taller than we have to. It's a shop rule. Nobody has complained.
The Churn Team
People behind the parlour
A small crew with big aprons and even bigger opinions about chocolate.
Ana Oliveira
Founder & Churn Master
Marco Silva
Head of Dessert Lab
Priya Nair
Sundae Artist
Tomas Reed
Shop Manager
Come Say Hi
Taste the story yourself
Swing by the parlour, or plan a scoop-cake for your next celebration.