11/06/2026
MADE FROM SCRATCH
The process behind our Homegrown Mint Choc Chip
We grow the mint in our walled kitchen garden and each week we pick the mint - rain or shine. It’s then washed and processed the same day - infusing it into the base of our ice cream mix. We finish by blitzing the leaves into the base.
Next we make our own chocolate chips using our favourite Pump Street Bakery 85% Ecuador. We melt chocolate down with a little coconut oil, which stops the chocolate freezing too hard and melt in the mouth faster. This is then blast frozen in sheets, before being chipped in house.
We make everything from scratch to control the ingredients we use, trying to source or grow as locally as possible.
It is very much a summer seasonal flavour according to when the mint flourishes and ready for picking, with the weather having a big impact on the crop!
Hope you enjoy
Xoxox
**100% natural ice cream with zero UPFs**