Inside Scoop started churning ice cream in 2013, in a cosy store in Bangsar. Noticing a gap in the premium ice cream market where it was predominantly served by international chains, we set out to make great ice cream that is inspired by our Malaysian taste buds, eating experiences (which is a fair bit!) and current trends.
We opened our doors with 16 flavours, but we are constantly testing out new ice cream flavours and we now have way more than 31 flavours (actually more than 70!) on rotation.
At Inside Scoop, only the best ingredients goes into our ice cream. The fresh milk that we use is churned into ice cream within a couple of days of the cows being milked, our durians are carefully sourced from Raub (yes – going on durian eating trips is actually part of the job!), our tea is from Cameron Highlands, and our traditionally made gula melaka comes from Melaka.
CHOCOLATES AND NUTS
We don’t believe in skimping on ingredients, even when we are unable to get it locally.
For example, we use generous amount of chocolates couvertures from France and Belgium to produce our rich, decadent range of chocolate ice creams.
Our pistachio is 100% Sicilian and sometimes, importing these nuts from Italy do drive us nuts!