You’ve got questions,
we’ve got answers.
Our Process
What's so special about Peacock's ice cream?
You talk a lot about ice cream and gelato. What’s the difference?
The first thing you need to know is that gelato simply means "ice cream" or "frozen" in Italian. But there are differences: mainly, gelato is usually made with more milk than cream, doesn't usually contain egg yolks, has more sugar and less fat than ice cream, and is typically served at a warmer temperature than ice cream (which is why it's not scooped but rather smeared onto a cone or into a cup using a paddle).
At Peacock's Ice Cream, we make premium North American-style ice cream using fresh cream, milk, and free-range eggs.
Nice! But what exactly is "North American style" ice cream?
North American ice cream is richer and creamier than gelato as it contains twice the amount of cream than traditional gelato.
It also tends to have more inclusions such as brownie/ cake/ cookie dough chunks and caramel/ marshmallow swirls.
How do you make your ice cream?
It's a labour-intensive 2 (yes, TWO) day process. The first day involves cooking (a.k.a. pasteurising) the ice cream base (milk, cream, egg yolks, etc). Once pasteurised it's quickly cooled and then "aged" over night at a cool temperature. This allows all the delicious ingredients to meld together and bring out the flavour.
On the second day we make the add-ins (such as caramel, cookie dough, swirls etc.) before churning the ice cream. Once the ice cream has churned, we quickly package the ice cream up and place it in the freezer to harden up.
Wow, that's intense. Ok, but how do you ensure food safety?
We are registered with Glasgow City Council Environmental Health and take food safety very seriously (obviously). We hold the Level 2 Food Hygiene and Safety Certificate and follow the CookSafe guidelines from Food Standards Scotland.
Our Ingredients
Does your ice cream contain raw egg yolks?
No. Although we use egg yolks in our ice cream, they are pasteurised (along with the rest of the ingredients in our house-made base mix).
Is your ice cream suitable for vegetarians?
100%! All of the ingredients and inclusions in our ice cream are suitable for vegetarians whether it's our house-made marshmallow fluff or even regular ol' marshmallows (we use Freedom Mallows). We ALWAYS use veggie/ vegan marshmallows. We will never use gelatine or any products containing gelatine in any of our ice creams.
Do you make vegan ice cream?
Yes, we do! We usually have at least two options: one sorbet and one coconut and oat milk base.
Do you make gluten-free ice cream?
Sorry, we do not as our kitchen is not gluten-free.
Getting the Goods
Where can I find your ice cream?
You can find us scooping every weekend at Dockyard Social in the West end, grab a tub from one of our stockists, or you can order directly through the website.
Be sure to keep an eye on our social media for when our new scoop shop opens too!
How does delivery work?
Orders open every Sunday at 9pm. At check out, you can select your preferred delivery slot or opt to collect it from select stockists.
Rapidfire Questions
Hands down, best ice cream flavour?
Anything peanut butter and chocolate! Why is peanut butter so divisive in the UK?! 😢
And, of course, Canadian Campfire!
What about your favourite ice cream flavour combo?
Canadian Campfire, Gold, and Vanilla Twice. 1 scoop of each, please!
My question wasn’t answered. How else can I contact you?
You can drop us an email at: scream@peacocksicecream.com