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Amanda Dowson, has always been conscious of what goes into our food. As farmer’s wife, Amanda was continually in search of honest treats for the family. Yet, Amanda found most ice cream did not share her family values and honest approach.

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Eric Dowson, a third generation dairy farmer in the Ribble  Valley, found he and Amanda shared a passion for the idea of a more natural, real dairy ice cream. Founding their business on their ethos, using honest local ingredients and the freshest milk, they took the plunge and bought their first little ice cream machine. The Dowson family, all sat around the kitchen table, begun sampling the ice cream, using full-cream milk and local ingredients they proudly produced their first tubs.

 

Now with nowhere to sell their homemade ice cream, but a product they believed would sell itself.

Using a small disused farm building they opened a makeshift ice cream parlour and painted a sign for the farm entrance, and word soon got around. With orders from restaurants and top chefs coming in, the Dowsons were in business – if they could figure out how to make that much ice cream.

 

They did, and we’re still at it to this day!