Honest-to-Goodness
At Weckerly’s Ice Cream we’re all about creating products and experiences that make people feel good. We focus on local ingredients because they are inseparable from strong local economies, good environmental stewardship, and our ability to provide the best tasting ice cream.
Our aim is to be closely connected to our ingredients while making positive connections with as many people as possible. We believe that strong local food systems are inextricable from sustainability and social good. We also believe that ice cream makes people happy. Philadelphia is our home. A place where we can build relationships with nearby farms, while being great neighbors and agents of joy.
Philadelphia’s Micro-Creamery
Weckerly’s Ice Cream was born in 2012, the brainchild of Pastry Chef, Jen Weckerle. Originally nestled in the back of a neighborhood café in West Philadelphia, Weckerly’s blossomed into a “micro-creamery” churning out of Globe Dye Works, a repurposed textile plant in North Philadelphia.
From the beginning, we sought to build relationships with local farmers and purveyors to better understand our ingredients and how to build recipes that best reflect them. These ingredients define our ice cream so we strive to capture their best qualities from bold to nuanced flavors. We knew that this would require taking a different path than the majority of ice cream makers, we knew we would need to produce our own ice cream mix. So, we built a tiny dairy plant where we not only make our ice cream, but pasteurize the milk, cream, eggs, and sugar to create our own base for each of our recipes.
We tacked a bakery on as well. It’s a space where Jen and the team can experiment with new mix-ins, and ensure that each ice cream sandwich is nestled between two perfect cookies.