OUR STORY
OUR STORY
Our mission is to make people feel good: through ice cream, through connection, and through care for our community and the environment.
At Weckerly’s Ice Cream, we create products, experiences, and spaces that spark joy. From the ingredients we choose to how we care for our team and connect with our customers, everything we do is guided by honesty, respect, compassion, and curiosity.
We were founded in 2012 with the goal of turning a scoop of ice cream into something meaningful. Over time, we’ve grown from a small start-up operation into a “micro-creamery” churning out of Globe Dye Works, a repurposed textile plant in North Philadelphia. Cristina Torres took ownership of our production and retail operations in January 2024, and our mission remains the same: make great ice cream and use it to build something beautiful.
Learn more about our scoop shops, why we chose ice cream, and the way that we work here at Weckerly’s.
OUR sCOOP SHOPS
We started in 2016 with our first brick-and-mortar shop in Fishtown, which quickly became the heart of Weckerly’s. From there, we expanded to the King of Prussia Mall, bringing our small-batch, locally rooted ice cream to an even wider audience. Most recently, we’re excited to join the Rittenhouse community, where we’re proud to scoop our small-batch ice cream and serve freshly brewed coffee in the heart of Philadelphia. We love our communities and cherish the opportunity to share our passion for ice cream with the people who make each location special.
Our scoop shops are welcoming spaces featuring rotating boards of our scratch-made flavors, handmade toppings, and warm pairings. They’re places where neighbors, families, and visitors come together to enjoy a sweet treat. At our Rittenhouse location, we’re thrilled to be both a scoop shop and a coffee destination, offering a new coffee menu alongside our beloved ice cream.
Before our shops, we scooped at farmers’ markets, pop-ups, and special events, which we still carry on. We cater weddings, celebrations, and community gatherings with the same care that goes into every scoop and sandwich.
WHY ICE CREAM?
Because it’s fun. It’s nostalgic. It brings people together.
We saw a chance to connect folks with their local food in a way that’s simple and joyful. Ice cream became our way to invite people to slow down, enjoy what’s fresh and in season, and share something sweet with their community.
For us, the neighborhood scoop shop isn’t just a spot for summer treats; it’s a year-round place for curiosity, comfort, and connection.
The Way We Work
We make our ice cream from scratch—truly. We pasteurize a base of milk, cream, eggs, and sugar right here in our creamery. That gives us total freedom to build recipes around what’s fresh, what’s local, and what inspires us. We use a traditional French-style custard base, made with egg yolks for an extra-rich, velvety texture. No gums, no shortcuts—just clean, vibrant flavor.
In the kitchen, the process is equal parts science and magic. The pasteurizer gently heats and stirs our ice cream base, infusing it with flavor. From there, it’s churned in small batches—about six gallons at a time—then flash frozen to preserve that perfectly creamy texture.
Almost everything that goes into or on top of our ice cream is made in-house, from cones and cookies to hot fudge and fruit sauces. It’s labor-intensive, but it allows us to create layered, intentional flavors that reflect the season and the people behind the ingredients.
