Mad Pops ice cream started with coconut.
Inspired by es puter — the coconut ice cream many of us grew up eating — it became our way of building flavour from scratch, without shortcuts.

We don’t use pre-mixes.
We don’t use powdered bases.
We make our ice cream the long way, adjusting recipes as seasons change and ingredients shift. Coconut was our backbone for years creamy, familiar, and deeply rooted in where we’re from.

Eleven years later, things look a little different.

Coconut isn’t as sustainable for us anymore not in the way we source it, not in the way we want to keep making ice cream. So we’ve started introducing dairy flavours. Not as a replacement, but as an expansion. A new base to explore. A new way to experiment again.

What hasn’t changed is how we work.
Everything is still made from scratch.
Flavours are still built slowly, tested obsessively, and adjusted until they feel right.

Some flavours are coconut-based.
Some are dairy-based.
All of them are made with the same care, curiosity, and intention that started Mad Pops in the first place.

This isn’t about being everything for everyone.
It’s about making ice cream we stand behind and letting you choose what you like.