Brickell's Ice Cream

From our inception in 2018, our ambition was to create a traditional French custard-style ice cream that was free from stabilisers, emulsifiers, artificial flavorings, and preservatives. To this day we still hold these same values, which go into everything we do. This means that rather than buying in flavours and pastes from flavour houses, each one of our flavours is formulated by us, to work with the raw ingredients which we process ourselves in our kitchen.

Our base consists of 4 simple ingredients; Milk from our family dairy farm Westcombe Dairy, fresh double cream from Gloucestershire, Free Range egg yolk from Clarence Court, and British beet sugar. No ultra processed gums used to thicken the ice cream or artificial emulsifiers with names you can barely pronounce.

We are a family team here at Brickell’s – husband and wife. Rob started the business after having a passion for Ice Cream and wanting to diversify the milk on his family farm. Rob went off to Penn State University for a short course in Ice Cream Science and on his return founded Brickell’s. Iona joined in 2023 to support the sales and the growth of the company and her role very much focuses on helping to drive Brickell’s to the next level.