It was all a dream.

I grew up on an apple orchard in New Zealand, eating a delicious style of ice cream from the strawberry farm at the end of my road.

It is a simple recipe. Scoop dairy or non-dairy vanilla ice cream and use a magic machine to blend it with frozen strawberries, mixed berries, or other seasonal fruit. The result? A creamy, refreshing and punchy soft-serve ice cream.

After attending college in the US, I moved to Los Angeles and started Creamy Boys, selling Real Fruit Ice Cream and other flavors such as Hokey Pokey, another New Zealand classic, using home-made honeycomb toffee.

Today, we have an wicked 50-strong team, stores in Hermosa Beach and El Segundo, and ice cream trucks and carts that cater all over Los Angeles.

So far so good! Cream on!

Duncan Parsons

Founder/CEO