Innovative Cavan company’s ice cream products are capturing the mood of the marketplace, says Trish Dromey.

With frozen Greek style yogurt that’s created to be nutritious as well as delicious, Cavan company Ice Cream Treats has scooped up the innovation prize at this year’s National Enterprise Awards.
Now selling in 200 SuperValu stores around Ireland, Yomega3 is high in both Omega 3 and Vitamin D.
Company founder Gerry Sheridan says it’s the only frozen yogurt product with this kind of health benefit.
“It won best ice cream and frozen yogurt a world Diary Innovation award in 2017 and is now attracting interest from markets around the globe.”
The company was set up in 2013 when Mr Sheridan had another innovative idea, to bring a full ice cream parlour concept into the convenience market — and create not just one ice cream parlour, but a chain of mini ice cream parlours for multiple stores.
While running an ice cream parlour in Dublin in 2012, he had set up a pop up one for the Fleadh Ceoil in Cavan.
“It worked so well I decided there would be a niche in the market for a full ice cream concept providing scooped as well whipped ice cream.
“The idea was to bring some theatre and colour to convenience retail stores,” said Mr Sheridan, noting that there has been a growing popularity of American style ice cream parlours in recent years.
He pitched his idea to Musgrave Group, who agreed to a trial involving a mini ice cream parlour in one store using Ice Cream Treats product.
To supply the ice cream, Mr Sheridan set up a facility in Cavan with a staff of two in early 2013, securing some grant aid for equipment from Cavan Local Enterprise Office. By the end of 2013, Ice Cream Treat was supplying ice cream to 30 stores and the number has since grown to 200 including Centras.

In 2017, the Musgrave and Ice Cream Treat partnership developed the ice cream parlour concept further by giving it brand identity and calling it Moo’d Ice cream, as a play on the feel good factor of ice cream and where it comes from.
Now it has a range of 20 flavours, which include the traditional tried and tasted vanilla and chocolate chip as well as more adventurous ones such as blue raspberry and bubbilicious.
Earlier this year, the company started selling Moo’d ice cream in take home packs to SuperValu and later this summer, will be supplying its first mini ice cream parlour in a SuperValu in Northern Ireland.
Achieving significant growth with ice cream sales to Musgraves, Mr Sheridan decided in 2016 that it was time for Ice Cream Treats to develop its own branded offering. “We wanted to create something different from other products on the market, to give it functional benefits and to make it delicious.”
Yomega 3, the company’s Greek-style frozen yogurt, was launched at the International Food and Drinks Exhibition in London in March 2017.
Since then, it has been listed in 200 SuperValus and also in Spinney’s retail stores in Dubai and with FairPrice retail stores in Singapore.
“We now have trials with a large UK hotel group ’ said Mr Sheridan adding that Yomega3 will also go on sale in some Tesco stores this summer.
Planning to grow sales of both Moo’d ice cream and of Yomega3, Ice CreamTreats is preparing for expansion.
In the next few weeks, it will move from its facility in Cavan Enterprise Centre in Killygarry, where it employs a staff of 10, to a larger 6,000 sq ft one in Killeshandra.
“The facility will double our capacity and allow us to develop exports of Yomega3,” said Mr Sheridan, who expects to grow sales by 50% this year and take on an additional three staff.”

https://www.irishexaminer.com/business/arid-30931103.html

Cullen’s at Home: 🍫 chip cookie ice-cream sandwich @AshfordCastle

Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.

Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.

We use baking soda in this recipe, the baking soda gives makes the cookie chewy and when frozen the perfect crunch. However, if you prefer a doughier cookie, just replace the baking soda with baking powder.

If you enjoyed making this recipe, share your pictures with us, tagging @AshfordCastle.

This recipe makes 14 sandwiches.

For the chocolate chip cookies

Ingredients:

  • 350g plain flour
  • 5g baking soda
  • Pinch of salt
  • 225g salted butter
  • 175g caster sugar
  • 175g soft brown sugar
  • 2 whole eggs
  • 350g dark chocolate (chunks, chips or buttons)

Method:

  1. Place the butter, caster sugar, brown sugar in a bowl.
  2. And the vanilla into the mixing bowl, and using the spade attachment, beat until creamy.
  3. Add the eggs and mix for a further 2 – 3 minutes.
  4. Add the sieved flour, baking soda and salt.
  5. Add the chocolate and mix for a further 1 – 2 minutes until all is combined (Do not over mix the mixture as it will result in heavy cookies!).
  6. Weigh each cookie into 25g balls.
  7. Place the cookies on a tray lined with parchment paper. Ensure they are at least 8cm apart on the tray.
  8. Bake at 180°c for 14 minutes in the oven.
  9. Once they are cooked remove from the oven, leave to rest for 2 minutes. Then use a 7cm diameter cutter to cut the cookie into a perfect circle.

For the vanilla ice-cream

Ingredients:

  • 500g cream
  • 500g milk
  • 240g egg yolk
  • 240g caster sugar
  • 2 vanilla pods

Method:

  1. Heat the cream, milk and vanilla pods (split lengthways) in a saucepan.
  2. Combine the egg yolks and caster sugar.
  3. Pour the boiled milk/cream over the egg mixture and combine well.
  4. Pour back into a clean saucepan and cook out the mixture until it reaches 85°c.
  5. Place into an ice-cream machine and churn.
  6. Place the ice-cream into a 7cm diameter silicone mould or alternatively spread on a tray 2cm in height and cut with a 7cm cutter when frozen solid.

Assembly:

  1. Take two cookies and place the ice cream in between each cookie. Freeze for 2 hours.
  2. Once frozen dip half of the cookie in tempered milk chocolate.
  3. Store in the freezer until ready to enjoy. For the ultimate indulgence, enjoy with a glass of Irish cream liquor.

A sneaky shortcut

If you’d rather skip the baking and keep your kitchen clean, you can order premade chocolate chip cookie ice-cream sandwiches from Cullen’s on the Ashford Castle Estate as part of the Cullen’s at Home click and collect service.

Cullen’s at Home: 🍫 chip cookie ice-cream sandwich @AshfordCastle

Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.

Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.

We use baking soda in this recipe, the baking soda gives makes the cookie chewy and when frozen the perfect crunch. However, if you prefer a doughier cookie, just replace the baking soda with baking powder.

If you enjoyed making this recipe, share your pictures with us, tagging @AshfordCastle.

This recipe makes 14 sandwiches.

For the chocolate chip cookies

Ingredients:

  • 350g plain flour
  • 5g baking soda
  • Pinch of salt
  • 225g salted butter
  • 175g caster sugar
  • 175g soft brown sugar
  • 2 whole eggs
  • 350g dark chocolate (chunks, chips or buttons)

Method:

  1. Place the butter, caster sugar, brown sugar in a bowl.
  2. And the vanilla into the mixing bowl, and using the spade attachment, beat until creamy.
  3. Add the eggs and mix for a further 2 – 3 minutes.
  4. Add the sieved flour, baking soda and salt.
  5. Add the chocolate and mix for a further 1 – 2 minutes until all is combined (Do not over mix the mixture as it will result in heavy cookies!).
  6. Weigh each cookie into 25g balls.
  7. Place the cookies on a tray lined with parchment paper. Ensure they are at least 8cm apart on the tray.
  8. Bake at 180°c for 14 minutes in the oven.
  9. Once they are cooked remove from the oven, leave to rest for 2 minutes. Then use a 7cm diameter cutter to cut the cookie into a perfect circle.

For the vanilla ice-cream

Ingredients:

  • 500g cream
  • 500g milk
  • 240g egg yolk
  • 240g caster sugar
  • 2 vanilla pods

Method:

  1. Heat the cream, milk and vanilla pods (split lengthways) in a saucepan.
  2. Combine the egg yolks and caster sugar.
  3. Pour the boiled milk/cream over the egg mixture and combine well.
  4. Pour back into a clean saucepan and cook out the mixture until it reaches 85°c.
  5. Place into an ice-cream machine and churn.
  6. Place the ice-cream into a 7cm diameter silicone mould or alternatively spread on a tray 2cm in height and cut with a 7cm cutter when frozen solid.

Assembly:

  1. Take two cookies and place the ice cream in between each cookie. Freeze for 2 hours.
  2. Once frozen dip half of the cookie in tempered milk chocolate.
  3. Store in the freezer until ready to enjoy. For the ultimate indulgence, enjoy with a glass of Irish cream liquor.

A sneaky shortcut

If you’d rather skip the baking and keep your kitchen clean, you can order premade chocolate chip cookie ice-cream sandwiches from Cullen’s on the Ashford Castle Estate as part of the Cullen’s at Home click and collect service.

Innovative Cavan company’s ice cream products are capturing the mood of the marketplace, says Trish Dromey.

With frozen Greek style yogurt that’s created to be nutritious as well as delicious, Cavan company Ice Cream Treats has scooped up the innovation prize at this year’s National Enterprise Awards.
Now selling in 200 SuperValu stores around Ireland, Yomega3 is high in both Omega 3 and Vitamin D.
Company founder Gerry Sheridan says it’s the only frozen yogurt product with this kind of health benefit.
“It won best ice cream and frozen yogurt a world Diary Innovation award in 2017 and is now attracting interest from markets around the globe.”
The company was set up in 2013 when Mr Sheridan had another innovative idea, to bring a full ice cream parlour concept into the convenience market — and create not just one ice cream parlour, but a chain of mini ice cream parlours for multiple stores.
While running an ice cream parlour in Dublin in 2012, he had set up a pop up one for the Fleadh Ceoil in Cavan.
“It worked so well I decided there would be a niche in the market for a full ice cream concept providing scooped as well whipped ice cream.
“The idea was to bring some theatre and colour to convenience retail stores,” said Mr Sheridan, noting that there has been a growing popularity of American style ice cream parlours in recent years.
He pitched his idea to Musgrave Group, who agreed to a trial involving a mini ice cream parlour in one store using Ice Cream Treats product.
To supply the ice cream, Mr Sheridan set up a facility in Cavan with a staff of two in early 2013, securing some grant aid for equipment from Cavan Local Enterprise Office. By the end of 2013, Ice Cream Treat was supplying ice cream to 30 stores and the number has since grown to 200 including Centras.

In 2017, the Musgrave and Ice Cream Treat partnership developed the ice cream parlour concept further by giving it brand identity and calling it Moo’d Ice cream, as a play on the feel good factor of ice cream and where it comes from.
Now it has a range of 20 flavours, which include the traditional tried and tasted vanilla and chocolate chip as well as more adventurous ones such as blue raspberry and bubbilicious.
Earlier this year, the company started selling Moo’d ice cream in take home packs to SuperValu and later this summer, will be supplying its first mini ice cream parlour in a SuperValu in Northern Ireland.
Achieving significant growth with ice cream sales to Musgraves, Mr Sheridan decided in 2016 that it was time for Ice Cream Treats to develop its own branded offering. “We wanted to create something different from other products on the market, to give it functional benefits and to make it delicious.”
Yomega 3, the company’s Greek-style frozen yogurt, was launched at the International Food and Drinks Exhibition in London in March 2017.
Since then, it has been listed in 200 SuperValus and also in Spinney’s retail stores in Dubai and with FairPrice retail stores in Singapore.
“We now have trials with a large UK hotel group ’ said Mr Sheridan adding that Yomega3 will also go on sale in some Tesco stores this summer.
Planning to grow sales of both Moo’d ice cream and of Yomega3, Ice CreamTreats is preparing for expansion.
In the next few weeks, it will move from its facility in Cavan Enterprise Centre in Killygarry, where it employs a staff of 10, to a larger 6,000 sq ft one in Killeshandra.
“The facility will double our capacity and allow us to develop exports of Yomega3,” said Mr Sheridan, who expects to grow sales by 50% this year and take on an additional three staff.”

https://www.irishexaminer.com/business/arid-30931103.html

Cullen’s at Home: Chocolate chip cookie ice-cream sandwich @AshfordCastle

Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.

Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.

We use baking soda in this recipe, the baking soda gives makes the cookie chewy and when frozen the perfect crunch. However, if you prefer a doughier cookie, just replace the baking soda with baking powder.

If you enjoyed making this recipe, share your pictures with us, tagging @AshfordCastle.

This recipe makes 14 sandwiches.

For the chocolate chip cookies

Ingredients:

  • 350g plain flour
  • 5g baking soda
  • Pinch of salt
  • 225g salted butter
  • 175g caster sugar
  • 175g soft brown sugar
  • 2 whole eggs
  • 350g dark chocolate (chunks, chips or buttons)

Method:

  1. Place the butter, caster sugar, brown sugar in a bowl.
  2. And the vanilla into the mixing bowl, and using the spade attachment, beat until creamy.
  3. Add the eggs and mix for a further 2 – 3 minutes.
  4. Add the sieved flour, baking soda and salt.
  5. Add the chocolate and mix for a further 1 – 2 minutes until all is combined (Do not over mix the mixture as it will result in heavy cookies!).
  6. Weigh each cookie into 25g balls.
  7. Place the cookies on a tray lined with parchment paper. Ensure they are at least 8cm apart on the tray.
  8. Bake at 180°c for 14 minutes in the oven.
  9. Once they are cooked remove from the oven, leave to rest for 2 minutes. Then use a 7cm diameter cutter to cut the cookie into a perfect circle.

For the vanilla ice-cream

Ingredients:

  • 500g cream
  • 500g milk
  • 240g egg yolk
  • 240g caster sugar
  • 2 vanilla pods

Method:

  1. Heat the cream, milk and vanilla pods (split lengthways) in a saucepan.
  2. Combine the egg yolks and caster sugar.
  3. Pour the boiled milk/cream over the egg mixture and combine well.
  4. Pour back into a clean saucepan and cook out the mixture until it reaches 85°c.
  5. Place into an ice-cream machine and churn.
  6. Place the ice-cream into a 7cm diameter silicone mould or alternatively spread on a tray 2cm in height and cut with a 7cm cutter when frozen solid.

Assembly:

  1. Take two cookies and place the ice cream in between each cookie. Freeze for 2 hours.
  2. Once frozen dip half of the cookie in tempered milk chocolate.
  3. Store in the freezer until ready to enjoy. For the ultimate indulgence, enjoy with a glass of Irish cream liquor.

A sneaky shortcut

If you’d rather skip the baking and keep your kitchen clean, you can order premade chocolate chip cookie ice-cream sandwiches from Cullen’s on the Ashford Castle Estate as part of the Cullen’s at Home click and collect service.

Flahavan’s Oaty Berry & Ginger Instant Ice-Cream


Flahavans
6 h  ·

This homemade Oaty Berry & Ginger Instant Ice-Cream is the sweet treat you’ve been looking for! Simple, delicious and ready in minutes – it really is the ultimate Saturday treat 🍦 #FlahavansOats
Serves 4-5 | Takes 20 mins
Ingredients
100g Flahavan’s Organic Jumbo Oats
250g Organic Natural Yoghurt
50g Organic Crème Fraiche
4 pieces of Stem Ginger
4 tbsp. of Stem Ginger Syrup
500g Frozen Mixed Berries
Method
Place the Flahavan’s Organic Jumbo Oats in a food processor and whizz up into a fine crumb
Add the remaining ingredients to the food processer and blend until smooth. Add in an extra splash of the ginger syrup to loosen the mixture if required.
Pour into a container and place in the freezer for 10-15 minutes to firm up a little before scooping into bowls to serve.