As a farmer’s wife, Amanda Dowson has always prepared home-cooked meals for her growing family that are wholesome, fresh and natural. When it came to serving ice-cream with her homemade desserts, Amanda realised that most ice-cream did not contain those honest, quality ingredients that her family deserved.

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Eric Dowson, a proud third-generation dairy farmer in the Ribble Valley, loved his wife’s idea of creating a natural, farm-made dairy ice cream that they could bring to everyone’s table.

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Using full cream milk fresh from their dairy herd and honest local ingredients, they took the plunge and bought their first ice cream machine. Sitting around their kitchen table, the Dowson family began sampling their ice cream creations.

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Now with a product they believed in, but no customers or outlet, they set about constructing their own makeshift ice cream parlour on the edge of the farm.

Word soon got around. Before they knew it, orders were coming in from restaurants and renowned chefs; the Dowsons were in business – if they could just figure out how to make that much ice cream.

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Fortunately, they did, and their shared passion for ice cream ‘as it should be’ continues.