How our ice cream is made

If you’re wondering how we make our delicious and award-winning ice cream, this blog will take you behind the scenes at our sister company Brymor of Masham, where the magic happens… Let’s take a closer look.

Fresh, local produce

Our ice cream is Yorkshire through and through. We take the freshest milk from traditional ‘black and white’ cows which graze the fields around the Brymor Dairy. That’s then taken by our local ice cream making experts and the production process begins. All our ingredients have full traceability, which is one of the reasons cafes, restaurants and pubs love to serve our ice cream. They can tell their customers with total confidence where Yorkshire Ice Cream and all its ingredients came from.

Modern production methods

We’re proud to work with the legendary Yorkshire ice cream makers Brymor of Masham. They’ve been making ice cream for over 35 years and combine that decades-long expertise with modern production methods to create ice cream which goes down a treat with everyone who tries it. Rapid blast freezing ensures our products are safe and always high quality.

SALSA Accreditation

Our reputation in Yorkshire and the surrounding areas is second to none, and we want to make sure it stays that way. That’s why we applied for Safe and Local Supplier Accreditation (SALSA). Our SALSA certification shows that we maintain a high standard of food safety and hygiene across our production facilities all year-round. That means our customers can always be assured of a high-quality tub or scoop of ice cream.

If you would like to add Yorkshire Ice Cream to your menu or range of products, drop our excellent customer service team a line. They can help you decide between our four flavours (vanilla, strawberry, chocolate and salted caramel) and tell you all about our pack sizes and stockist support.

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If you would like to become a stockist, please call our office on 01677 460 377
or alternatively email