About Phin and Phebes

Our mission is to make perfectly balanced, yet extremely bold FLavored ice cream using the best ingredients we can Find that everyone can enjoy.



Our DAIRY + INGREDIENTS



STARTS IN small BATCHES
All of our recipes start as small batch prototypes in our home kitchen. Our goal is to make the boldest tasting ice cream with real ingredients that you can feel good about eating. We don’t stop prototyping until each flavor is perfect.



Starts in Small batches
All of our recipes start as small batch prototypes in our home kitchen. Our goal is to make the boldest tasting ice cream with real ingredients that you can feel good about eating. We don’t stop prototyping until each flavor is perfect.



Starts in small Batches
All of our recipes start as small batch prototypes in our home kitchen. Our goal is to make the boldest tasting ice cream with real ingredients that you can feel good about eating. We don’t stop prototyping until each flavor is perfect.



Real Ingredients, Non-GMO, Fairtrade, Stabilizers, and Corn Syrup



Real Ingredients
In addition to our proprietary ice cream recipe, what makes our ice cream different is you won’t see conventional stabilizers (guar gum, xanthan gum, etc.) or corn syrup in our ice cream. We take pride in using ingredients that are as transparent as possible…ingredients that you can pronounce! We source organic, non-gmo and fairtrade when available.



Real Ingredients
In addition to our proprietary ice cream recipe, what makes our ice cream different is you won’t see conventional stabilizers (guar gum, xanthan gum, etc.) or corn syrup in our ice cream. We take pride in using ingredients that are as transparent as possible…ingredients that you can pronounce! We source organic, non-gmo and fairtrade when available.



Real Ingredients, Non-GMO, Fairtrade, Stabilizers, and Corn Syrup



Real Ingredients
In addition to our proprietary ice cream recipe, what makes our ice cream different is you won’t see conventional stabilizers (guar gum, xanthan gum, etc.) or corn syrup in our ice cream. We take pride in using ingredients that are as transparent as possible…ingredients that you can pronounce! We source organic, non-gmo and fairtrade when available.



Real Ingredients, Non-GMO, Fairtrade, Stabilizers, and Corn Syrup


Ingredients you can pronounce
Ingredients you can pronounce
Ingredients you can pronounce

title-about-dairy

Our dairy comes from family owned and run cooperatives all within a 20-mile radius of where we make our ice cream. Typically, these farms do not have more than 100 milking cows and the cows are free roaming. To keep the cows comfortable and cool in the summer and since cows spend a lot of time lying down, some of our dairy farms feature waterbeds for the cows! The water suspends the cow’s pressure points and the bed gently moves with the cow’s skin and also protects their knees, hocks and utters.




Our Story
We started experimenting with ice cream for the first time in the Winter of 2010. Driven by our love of cooking, eating and inspired by foods we loved as kids and adults, we started to create flavors that were different than what you could find on the freezer shelf. This innocent hobby turned into an obsession and we became impassioned by the creative process that goes into flavor development and ice cream making. Once we had a taste of this, there was no turning back.



Our Story
We started experimenting with ice cream for the first time in the Winter of 2010. Driven by our love of cooking, eating and inspired by foods we loved as kids and adults, we started to create flavors that were different than what you could find on the freezer shelf. This innocent hobby turned into an obsession and we became impassioned by the creative process that goes into flavor development and ice cream making. Once we had a taste of this, there was no turning back.



title-ourstory
We started experimenting with ice cream for the first time in the Winter of 2010. Driven by our love of cooking, eating and inspired by foods we loved as kids and adults, we started to create flavors that were different than what you could find on the freezer shelf. This innocent hobby turned into an obsession and we became impassioned by the creative process that goes into flavor development and ice cream making. Once we had a taste of this, there was no turning back.



A Little Bit of History



The Beginning...
We made our first batch of ice cream in February of 2010 when looking for a yummy wintertime hobby. We brainstormed a flavor that was inspired by the Ritz cracker sandwiches filled with marshmallow and peanut butter that we loved as kids. We cranked it up a notch though and covered these in caramel and chocolate and broke them up into a sweet cream base. The results? “Fluffnut” ice cream, our first flavor and also now the name of our dog.



The next three months...
We spent every weekend for the next three months prototyping as many flavors as possible. We conceived of flavors such as: Coconut Key Lime, Banana Whama, Goat Cheese Caramel, Caramel Brownie Boom, Ginger Cookie Snap, Maple Bacon Pecan and so on. We wrote all our flavors down on our chalkboard wall in our kitchen. We ate a lot (like really a lot) of ice cream.



The Beginning...
We made our first batch of ice cream in February of 2010 when looking for a yummy wintertime hobby. We brainstormed a flavor that was inspired by the Ritz cracker sandwiches filled with marshmallow and peanut butter that we loved as kids. We cranked it up a notch though and covered these in caramel and chocolate and broke them up into a sweet cream base. The results? “Fluffnut” ice cream, our first flavor and also now the name of our dog.


The next three months...
We spent every weekend for the next three months prototyping as many flavors as possible. We conceived of flavors such as: Coconut Key Lime, Banana Whama, Goat Cheese Caramel, Caramel Brownie Boom, Ginger Cookie Snap, Maple Bacon Pecan and so on. We wrote all our flavors down on our chalkboard wall in our kitchen. We ate a lot (like really a lot) of ice cream.


The Beginning...
We made our first batch of ice cream in February of 2010 when looking for a yummy wintertime hobby. We brainstormed a flavor that was inspired by the Ritz cracker sandwiches filled with marshmallow and peanut butter that we loved as kids. We cranked it up a notch though and covered these in caramel and chocolate and broke them up into a sweet cream base. The results? “Fluffnut” ice cream, our first flavor and also now the name of our dog.


The next three months...
We spent every weekend for the next three months prototyping as many flavors as possible. We conceived of flavors such as: Coconut Key Lime, Banana Whama, Goat Cheese Caramal, Caramal Brownie Boom, Ginger Cookie Snap, Maple Bacon Pecan and so on. We wrote all our flavors down on our chalkboard wall in our kitchen. We ate a lot (like really a lot) of ice cream.


Brooklyn Lyceum Fair and The Hester Street Fair


Brooklyn Lyceum Fair

We got accepted into the Brooklyn Lyceum Fair, an annual food and arts fair in Brooklyn where we made and brought seven unique flavors. This is our first public debut. We get a great response from people and sell out halfway through the second day.


The Hester Street Fair

A couple months later we apply and we get accepted into the Hester Street Fair, a street fair in the historic Lower East Side. We are still working full-time jobs and slinging ice cream on the weekends. We use this opportunity to experiment with seeing what flavors people like and further exploring ice cream as a viable long-term plan.


Brooklyn Lyceum Fair

We got accepted into the Brooklyn Lyceum Fair, an annual food and arts fair in Brooklyn where we made and brought seven unique flavors. This is our first public debut. We get a great response from people and sell out halfway through the second day.


The Hester Street Fair

A couple months later we apply and we get accepted into the Hester Street Fair, a street fair in the historic Lower East Side. We are still working full-time jobs and slinging ice cream on the weekends. We use this opportunity to experiment with seeing what flavors people like and further exploring ice cream as a viable long-term plan.


Brooklyn Lyceum Fair

We got accepted into the Brooklyn Lyceum Fair, an annual food and arts fair in Brooklyn where we made and brought seven unique flavors. This is our first public debut. We get a great response from people and sell out halfway through the second day.


The Hester Street Fair

A couple months later we apply and we get accepted into the Hester Street Fair, a street fair in the historic Lower East Side. We are still working full-time jobs and slinging ice cream on the weekends. We use this opportunity to experiment with seeing what flavors people like and further exploring ice cream as a viable long-term plan.




about-text-our-first-sales

In the fall of 2010 we started selling our ice cream at Brucie’s in Cobble Hill and Marlow & Daughters in Williamsburg. While still working full-time jobs we made enough small inventory to sell in these two stores. We never slept.



Ice cream university
In January of 2011 we attended Penn State’s famous week long ice cream course, otherwise known as Ice Cream University. There we learned all about the science of ice cream and many other valuable things about ice cream and the industry.



Ice cream university
In January of 2011 we attended Penn State’s famous week long ice cream course, otherwise known as Ice Cream University. There we learned all about the science of ice cream and many other valuable things about ice cream and the industry.



Ice cream university
In January of 2011 we attended Penn State’s famous week long ice cream course, otherwise known as Ice Cream University. There we learned all about the science of ice cream and many other valuable things about ice cream and the industry.



The road ahead

We knew our small little ice cream operation had hit its max potential and we started to think bigger. We knew we wouldn’t be able to make a significant difference while doing this on the side. So in January of 2011 we quit our day jobs. What came next was several months devoted to a business plan, recreating our flavors with a new formula and sourcing ingredients.

Business plan, Same flavors - new formula, sourcing ingredients



about-text-here-we-are

Hundreds of flavor prototypes later, we are back and ready
to bring you some ice cream!