Kent Dairy Product of the Year Finalist: Mint Choc Chip by Solley's Ice Cream
Solley’s Ice Cream is based on the family farm in Ripple, near Deal. Having been the home to the family’s herd of Guernsey cows since the 1930s, over the years the local milk rounds began to slow under increasing pressure from the supermarkets and in 1985 Stephen Solley began looking for ways to add value to the milk.
Solley’s Ice Cream is based on the family farm in Ripple, near Deal. Having been the home to the family’s herd of Guernsey cows since the 1930s, over the years the local milk rounds began to slow under increasing pressure from the supermarkets and in 1985 Stephen Solley began looking for ways to add value to the milk.
We’ve been making Kentish ice cream for over three decades. Solley’s Ice Cream is made using fresh Channel Island milk delivered twice a week from the neighbouring farm’s herd of Jersey and Guernsey cows, some of which are direct descendants from our own herd.
The milk is then pasteurised on the farm, with extra double cream added to each batch before being allowed to age in the holding tanks for 24 hours.
This creates the rich and creamy texture for which our ice cream is renowned.
The base mix is then blended to create each individual flavour before being filled by hand and frozen.
There are many ways to enjoy Solley’s Ice Cream – whether by the scoop in cone, as part of a sundae, or straight from the tub! We serve a wide selection of ice cream sundaes at Solley’s Ice Cream Parlour, and one of the most popular is our Minty Moo!
