Mitchell's Ice Cream

Mitchell’s Ice Cream opened for business on June 6, 1953. Larry and Jack Mitchell’s goal was to make the very best ice cream in San Francisco. The Mitchells started out with nineteen flavors; all made with 16% butterfat cream and superior ingredients. They continued to add flavors as their store became more popular and in the early 1960’s they were the first to introduce Mango ice cream to the Bay Area. Mango quickly became (and remains to this day) their number one seller. As the neighborhood changed and became more diverse, they increased the number of tropical flavors that they manufactured by importing a variety of exotic fruit from the Philippines, Latin America and Europe. The Mitchell family still owns Mitchell's Ice Cream today. Their ice cream is made fresh in the shop every day, using a 10-gallon Emery Thompson batch freezer. They feature 40 ice cream flavors daily, along with sorbets and vegan flavors.