Hi, I’m Diana, the founding Milkmaid of MilkMade Ice Cream

MilkMade was not started with business pursuits in mind... rather, I just wanted a better pint. After years of buying a-pint-a-night from my local bodega, I realized I was left increasingly unsatisfied - pints had shrunk, what was once ‘natural’ could no longer be labeled as such, and flavors weren’t aligned with my more adventurous palate.

So, I took matters into my own hands. In the summer of 2009, I bought a tiny ice cream maker, got in touch with local farmers and began foraging for local ingredients, and began crafting ‘scream that dreams are made of. Word spread, and upon realizing I wasn’t the only ice cream enthusiast that desired a better pint, I launched MilkMade’s monthly membership at the end of 2009.

We started with just 50 members in my East Village neighborhood, soon expanded to the West Village,then all of Manhattan and Brooklyn, and now we serve the greater New York City area.

How Do We Do it?

Open

Our Peanut Butter Jelly ‘scream starts with milk and cream from Ronnybrook Dairy, a beyond organic, family run dairy farm in Ancramdale, New York.

We add fresh concord grapes from Red Jacket Orchard, a sustainable fruit producer located in the Finger Lakes Region of New York.

And then we whip in a peanut butter swirl hand-made with Saratoga Peanut Butter Company’s all natural creamy Plain Jane peanut butter. 

We craft and churn our pints in tiny batches, a few gallons at a time. We hand-pack and personally label every pint for each of our members.  

And then we load the pints onto our bike baskets and hand-deliver the 'scream to our member’s homes or offices. 

@milkmade

Outside of NYC? Join the waitlist today.

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