Ice cream that tastes of where it grew
We buy ube from one cooperative in Bohol and milk from one carabao dairy in Laguna, then churn it in Poblacion, twelve pints at a time.
Kinampay ubeTubod cooperative, Bohol
This season’s carte
Six flavours stay all year and two leave when their harvest ends. Pick any four and we deliver them in dry ice.
Carabaomilk.
It has nearly twice the fat of cow’s milk, so the base needs less cream, less sugar and no stabilisers. What comes through is the ube, the pili or the mango.
Where each flavour comes from
We buy straight from the farm and print its name on the lid. Tap a pin to see who grows what.
- BoholKinampay ubeTubod Farmers' Cooperative, Ubay
- SorsogonPili and burnt caramelDioneda family, Bulan
- GuimarasCarabao mango sorbetGaitan orchard, Jordan
- DavaoCacao 72Puentespina estate, Calinan
- BatangasKapeng barakoCafé de Lipa growers
- LagunaKesong puti and guavaOcampo Dairy, Santa Cruz
- MindoroCalamansi and pandan sorbetNaujan growers
- NegrosMuscovado and toasted pinipigBago cane growers
A flavour that exists only for your table
Bring us a recipe card, a jar of latik or mangoes from the family tree. We build one flavour around it, taste it with you twice and churn it for your event.
Four provinces in a timber box
Pick any four pints. They travel in dry ice inside a timber box you can send back, with a card naming each farm. ₱1,980, delivered anywhere in Metro Manila.
It started with a carabao in Laguna
Isabel Ocampo spent summers on her uncle’s dairy in Santa Cruz. Lambing still uses his milk, and the same single churner it opened with in 2023.
Farm to freezer in five days
Every pint follows the same week, which is why we sell out by Saturday and never freeze stock ahead.
Sunday
Picked and shipped
Mango leaves Guimaras on the night ferry. Ube and pili travel by bus from Bohol and Bicol.
Monday, 5am
Milk, pasteurised low
Carabao milk arrives from Santa Cruz and is pasteurised gently the same morning.
Monday night
Aged overnight
The base rests for twelve hours with roasted ube, toasted pili or cold-steeped barako.
Tuesday
Churned twelve at a time
Small batches, so the machine is never fuller than it should be. Lids are hand-labelled with the farm.
Wednesday to Saturday
At your door in dry ice
Our own rider, across Metro Manila. Let the pint stand eight minutes, then scoop.
Order for this week’s delivery
Build a box of four here, or message us on Viber. We reply within the hour while the kitchen is open.
