The Beginning
The Ice Cream & Cookie Co. (ICC) was born at a humble farmer's market in Singapore. Natasha and her then-boyfriend, now-husband Andrew, crafted handmade ice cream sandwiches with a dream but no roadmap. Family and friends came to support, and by the end of the day, 100 sandwiches were sold. It seems small now, felt like magic.
Taking the Leap
Natasha and Andrew quit their jobs to go all in. ICC moved into its first little kitchen in Jalan Besar, churning out small-batch ice cream for independent cafés and restaurants. For the next few years we brought our ice cream all over Singapore - to music festivals, arts fairs, and even the Singapore Formula One.
David vs Goliath
Supermarket shelves became our new frontier. Launching ICC’s retail pints was an uphill battle - suddenly, we were competing with global giants in the FMCG world. We had to learn fast: refining recipes, building a brand from scratch, and fighting for space and customers in the frozen aisle.
Reinventing Ourselves
When the pandemic hit, everything changed overnight. With restaurants shutting down, we had to change overnight - doubling down on supermarket sales and e-commerce. Seeing some of our longtime restaurant partners close was heartbreaking, but we made a promise to our team: no layoffs. And we kept it.
Scaling Up
Our fourth (!!) factory move in Singapore. This time, we built for the future - a growing team, larger capacity, better equipment, and a stronger foundation to grow.
Going Regional
A milestone year: expansion into Malaysia and Hong Kong, plus the launch of our first flagship café in Hong Kong. We also reduced sugar and incorporated probiotics across our core range (though you'd never be able to tell, as creating deliciousness is still our goal). We want to share the bold, vibrant flavours of Southeast Asia with the world - one sandwich at a time.
