From Kitchen to Cone
Stepping into our kitchen at Globe Dye Works, you’ll immediately hear the steady hum of our pasteurizer, smell cookies and cakes in our oven, and see trays of jam cooling on stovetops. That’s where each of our scoops begin.
Over the years, Weckerly’s has evolved, but our focus has stayed the same: chef-led, seasonal, small-batch ice cream made right in Philadelphia. Today, we’re driven by our creative team members, our excited customers and community, and the ingredients that come with each season.
Ice cream is a creative process for us. Every flavor begins in the kitchen with our chefs tasting, testing, and building recipes around what’s fresh and inspiring us that season. We pasteurize our own French-style ice cream, bake all of our cookies, and make every one of our swirls, sauces, and crumble by hand. The freedom to start from scratch is what makes our flavors true to Weckerly’s.
Our team brings their own ideas and our customers bring the energy. Together, they shape the scoops that fill every cone, from a classic Philly ice cream sandwich to a seasonal flavor you can’t find anywhere else. Each batch is small and each detail is cared for so that the scoop in your hand can be more than just a dessert. It feels like a discovery.
There’s many factors and steps that go into each flavor we craft. We think about how we can make a cookie or cake hold its texture while being frozen into ice cream, which notes we want to shine through the most, and how we can balance richness, sweetness, and acidity. Some of our flavors are rooted in nostalgia, like our peanut butter brownie scoop. Others lean more into our culinary side, like our lavender goat cheese with buckwheat cookies and strawberry-rhubarb jam scoop. Our French-style ice cream–meaning it's rich with egg yolks–gives these flavors a velvety texture and depth that makes them shine.
Our scoops begin with fresh ingredients.
We pasteurize and churn all of our scoops in-house.
We also look for innovative ways to season our base. Fresh mint is blanched before steeping, citrus zest rests overnight to help release its oils, and fruits and veggies are roasted to deepen their flavor. Sometimes we even create our own flavor compounds from scratch. These steps take a bit more time, but they’re more than worth it. They let us build ice cream that’s vivid, balanced, and unmistakably Weckerly’s.
Every cookie for our ice cream sandwiches gets baked with intention. They hit a perfect balance that’s soft enough to bite into, but sturdy enough to hold up through our cutting, wrapping, and transport processes. It’s just as important to design their flavors to complement the ice cream and fillings they hold as well. This makes the sandwich feel balanced from the first bite to the last.
We taste everything along the way (bases, cookies, jams, custards) to understand how each element will play together. It’s a process of layering, adjusting, and continuously refining until every component feels harmonious.
The process is equally important to the product for us. We’re always experimenting, always searching for new ways we can create flavors that surprise and delight you. At the heart of everything, we love that we get to bring people happiness through ice cream. As we keep baking, steeping, and churning, our hope is simple: to continue to be a Philadelphia ice cream destination and a true staple of our city.
