Scoop & Co. — Churned in small batches. Served in slow motion.

01 / Chocolate Noir

Small batch. Slow motion.

A chocolate cone finished with hot fudge, toasted hazelnut and a cherry

Real cream from one dairy. Fruit picked the same week it is churned. Seventy percent single-origin cacao poured over the top while you watch.

Taste the range How we churn it

Batch size: 18 litres
Overrun: 22%
Additives: None

02 / The cones

Three ways to ruin your appetite.

Hand-rolled waffle cones, pressed to order. Pick one, or pretend you will stop at one.

Chocolate cone finished with hot fudge, toasted hazelnut and a cherry

Chocolate Noir

$6.50

Single-origin Ecuadorian cacao, hot fudge, toasted hazelnut, one stubborn cherry.

Strawberry Bliss

$6.00

June strawberries macerated overnight, folded in raw, coulis poured on top.

Mint & Cacao

$6.50

Fresh mint steeped in cream overnight, shattered 70% cacao through every scoop.

03 / Pints & boxes

Take the whole batch home.

Noir

70% cacao, sea salt, nothing else

$12

Amber

Burnt caramel and candied pecan

$12

A single scoop of vanilla bean ice cream in a fluted glass coupe

Fior di Latte

Milk, cream, Madagascan vanilla

$11

Alphonso mango ice cream cone topped with fresh mango cubes and honey

Alphonso Gold

Alphonso mango, lime zest, honey

$12

Strawberry ice cream cone with strawberry coulis running down the side

Strawberry Bliss

Macerated berries, folded in raw

$12

Mint ice cream cone studded with chunks of dark chocolate

Mint & Cacao

Steeped mint, shattered cacao

$12

04 / Build your box

Four scoops. Your call.

Keep scrolling to watch one go together. Pick your own four while you are here: we pack them in dry ice and they land the next morning.

Box total $0

Choose your first scoop.

Hand-packed, lid on within ten seconds

05 / Slow churned

It takes four days.

Day one

One dairy, one herd

Cream arrives Tuesday morning from a single Jersey herd forty minutes north. It is in the vat before lunch, never frozen, never reconstituted.

Day two

Fruit, not flavouring

Strawberries are macerated overnight in their own sugar. Mangoes are pulped by hand. If the fruit is out of season the flavour comes off the board. No purée concentrate, no colour, no gum.

Day three

Aged 24 hours, then churned slow

The base rests a full day so the fat crystallises properly. We churn at 22% overrun, roughly half of what a supermarket tub carries. Less air means more ice cream in the same pint.

Day four

Packed by hand, eaten within the week

Every pint is scooped, weighed and lidded by a person. Batches are dated on the base. Nothing sits in our freezer longer than seven days.

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06 / In the wild

Photographed before it melted. Barely.

Three scoops of strawberry, vanilla and mango covered in sprinkles

Hot fudge pouring over a chocolate scoop

Bowls of Noir and Amber ice cream on slate beside their pints

Rainbow sprinkles falling onto a coupe of three scoops

A coupe of ice cream sliding into a melt

Copper scoop lifting salted pecan ice cream out of the Amber pint

A single vanilla scoop in a fluted coupe

The Noir is the only chocolate ice cream I have eaten that tastes like chocolate and not like brown.
Ada Whitlock Food critic, The Evening Table

I ordered a box for the office and did not get one scoop. Ordering two next time and hiding one.
Marcus Idowu Repeat customer, 31 boxes

You can taste the day the strawberries were picked. That is not marketing, that is just what happens when fruit is fresh.
Priya Raman Pastry chef, Fennel & Co.

Scoop&Co.

Small batch. Slow motion.

Three ways to ruin your appetite.

Chocolate Noir

Strawberry Bliss

Mint & Cacao

Take the whole batch home.

Noir

Amber

Fior di Latte

Alphonso Gold

Strawberry Bliss

Mint & Cacao

Four scoops. Your call.

It takes four days.

One dairy, one herd

Fruit, not flavouring

Aged 24 hours, then churned slow

Packed by hand, eaten within the week

Photographed before it melted. Barely.

Get your scoop.