Our Story

Inspired by Italy, crafted in the Cotswolds

Our gelato is made using traditional artisanal techniques learned in Italy and crafted with high-quality all-natural ingredients, resulting in an intensely flavoured gelato which packs a punch.

Most of our gelato and sorbetto flavours are dairy-free, though often you might not realise it! We also use local and organic ingredients wherever possible, and ensure that our packaging is biodegradable or recyclable to minimize our impact on the environment. 

Not just for summer!

At icesmith we believe that gelato should be enjoyed year-round, rain or shine! We curate collections full of fresh seasonal gelato creations, ranging from premium versions of traditional flavours to playful, original concepts you won’t find anywhere else.

From Chocolate, Sea Salt & Bay to Strawberry Prosecco, Sea Buckthorn and even Christmas Tree, our flavours are hand-crafted in small batches to ensure the most intense taste. 

Jake, founder of icesmith

   

 

Timeline

As with most labours of love, icesmith is the result of a lifelong love affair between its creator and its product. Our timeline below shows where it all started.

  

1991 - Most small children love ice cream, and I was no different! I was perhaps a touch more enterprising than your average six-year-old, though, and set up my very first ice cream stand, offering vanilla, strawberry, pistachio, and blueberry ice creams. Blueberry was the premium flavour at 25 pence per scoop!

 

2009 - 18 years later, I finally bought my first ice cream maker. After a bit of practice with the basics I started playing around with more unusual flavour creations - French Toast being the biggest hit!

 

 2017 - I held a popup event at Tokes, a local deli in Chipping Campden, to test my ice cream creations with the locals.

Over 200 people sampled gelatos, sorbettos, and tiny ice cream sandwiches made with homemade chocolate biscuits.

 

 

 

 

 2018 - Following the excellent feedback from tastings, I enrolled at Carpigiani Gelato University in Bologna.

There I undertook intense gelato training and a brief internship to learn the craft of Italian gelato before returning home to conduct an initial launch of icesmith.

 

2019 - The icesmith brand was refreshed and launched to a wider market.


...watch this space to see what comes next!