The Ice Kitchen story begins in the summer of 2011 in New York. Whilst on holiday in upstate Woodstock Nadia Roden came across a photo of a transparent lolly with a leaf frozen inside it. It looked so beautiful and it immediately sparked her imagination, which started running wild with all of sorts of flavours and concoctions that could be frozen in ice. She thought it was such a playful and unique idea that she couldn’t help herself from pursuing it.

In no time her nephew and chef Cesar Roden was brought over from London to help launch the gourmet Ice Lolly venture.

The lollies were first sold on the Big Apple’s High Line Park and business boomed. It wasn’t long before Cesar returned to London, ready to give Brits a taste of what they’d been missing. The rest, as they say, is history.

Even in the face of demanding New Yorkers Ice Kitchen didn’t take shortcuts. Each of our recipes was and continues to be handmade, tasting like the real thing because that’s exactly what they are: Playful yet sophisticated; this is nostalgia on a stick