
Slow-churned ice cream
More fresh milk, a slower churn: denser, and somewhere between gelato and ice cream.
Jolly's Creamery · Est. 2017
An ice cream story from the heart of Ceylon.


01The Beginning
Before the first scoop there was no recipe, only a canvas: Ceylon spice meeting European technique, frangipani folded into hand-churned ice cream.
One question
What can we make that the world hasn’t tasted yet?
2017
Founded in Colombo
500+
Events served
30+
Locations island-wide
∞
Possible flavours
02The Philosophy
We don't just make ice cream. We make the feeling that arrives a split second before the first taste.
Ice cream is an emotion. We give it a flavour, and you give it a memory.

The joy starts the moment the cart arrives, when you can’t decide and want everything.
03The Experience
Most ice cream waits for you. Ours arrives.
People stop and smile before they've even ordered. The cart isn't a serving unit. It's an arrival.
2017
A shipping container on Marine Drive, Colombo.
Today
The lobbies of Shangri-La Colombo and Hilton Colombo.
It travels everywhere, and lands the same way every time.

When the cart arrives,something in the room changes.
That is designed.
04What We Make
The best of Ceylon, paired freely with techniques from around the world. Unexpected, and deliciously adventurous.
Kiribath with pol pani.
Frangipani with goat milk.

More fresh milk, a slower churn: denser, and somewhere between gelato and ice cream.

Rice milk and natural alternatives, just as creamy and bold. Inclusivity is a principle, not a compromise.

A new ingredient each season: a flavour of the month that might become a lasting love.
“The most joyful possibilities lie somewhere in the unknown.”
05An Invitation
Come curious. Come dairy-free or indulgent. Come for the flavour you love, or the one you haven't found yet.
Jolly’s is a canvas. You decide what goes on it.