A little bit of history… from humble beginnings

Established in 1950 by master gelatiere Edward Minghella and his wife Gloria, the Minghella Ice Cream company was built on strong family values and an ambition to create Edward’s dream: nothing less than the best ice cream in the world.

In the days when ice cream in this country was only ever eaten in one flavour – plain! –  Edward was experimenting with espresso, strawberries, nuts and liqueurs to create wonderful new flavours. In the early years of the business, the only place people were able to buy Minghella ice cream was from one of the vans in our small fleet.

The battle for nutrition

From the very start of the business, there has been an emphasis on balancing nutrition with luxurious quality. Edward has always had a passion for diet & health and using no artificial flavours or colourings & strives to create stunningly flavoured desserts that are as healthy as they are delicious. We have only ever used milk from Isle of Wight cows & refuse to use anything other than unrefined sugar in the belief that the less done to the ingredients, the purer the result. Edward has created all our ice creams on the philosophy that unless you put the best things in, you can’t expect to get the best out.

The famous family

Chances are you’ve heard of the Minghella family before, but not in connection with ice cream or sorbet. The very same family that brings you the fabulous melt-in-the-mouth ice cream is also credited with the celebrated film director, writer and producer Anthony Minghella. Within the film industry, Anthony was an incredibly talented & sought after individual; producing masterpieces such as Truly Madly Deeply, The Talented Mr Ripley, Breaking & Entering & Cold Mountain. Anthony won the Academy Award for Best Director for The English Patient in 1996.

The present day

Minghella Ice Cream still takes great pride in maintaining the highest standards, producing award-wining ice creams and sorbets using the finest ingredients. Edward’s wife Gloria sadly passed away in March 2014 and he took the decision to retire fully in October the same year. Minghella Ice Cream is now run by Edward’s daughter Gioia and husband Richard, ensuring continuity in producing delicious ice creams that delight the ever growing fan base.

In December 2014, Minghella Ice Cream announced a move from its factory in Wootton to a new home – Briddlesford Lodge Farm. Located just over a mile from the old site, Briddlesford is famous for its herd of 140 award-winning Guernsey cows. Read more about the benefits of Guernsey milk and cream here.