Our Story — Since the First Churn
Churned slow.
Melted slower.
Velvet & Cone began in a rented kitchen with one copper churn and a stubborn belief: ice cream deserves the same patience as good bread. No stabilizers, no shortcuts — just cream, time, and a freezer set exactly cold enough.
Today we still make every batch by hand, six pints at a time, and ship them frozen anywhere in the country. The menu stays small on purpose. The flavor doesn't.
The Process
Four unhurried steps.
Slow Cream
Grass-fed dairy rests overnight before it ever meets heat — the base of every pint we ship.
Low Burn
Custards are cooked low and slow in small copper kettles, stirred by hand until they coat the spoon.
The Long Churn
Each batch churns gently for a dense, silken texture with barely any air whipped in.
Deep Freeze, Fast Ship
Pints rest at −30°C, then travel in dry ice so they arrive colder than your freezer.
What We Believe
Rules we refuse to melt on.
Small Is the Point
Six flavors, three collections, zero filler. If a pint can’t be the best thing in your freezer, it doesn’t make the menu.
Real or Nothing
Wildflower honey, single-origin cocoa, roasted fruit — ingredients you can taste because we never hide them.
Craft Over Speed
We’d rather sell out than scale up. Every Limited batch is numbered, and when it’s gone, it’s gone.
The Team
Hands behind the churn.
Mara Voss
Founder & Head Churner
Started the creamery after a decade in pastry kitchens. Tastes every single batch before it’s packed.
Theo Andrade
Flavor Development
The mind behind Yuzu Creamsicle and Espresso Affogato Crunch. Keeps a notebook of 200 flavors we haven’t made yet.
June Okafor
Cold Chain & Shipping
Guarantees every box lands frozen solid. Has strong opinions about dry ice and none about shortcuts.