About
Sean and Kieran Murphy started Murphys Ice Cream in Dingle, Co. Kerry in 2000. Using milk from a rare indigenous breed of cow, their ice-cream produces cult favourites such as sea salt and brown bread. The coffee and fudge ain’t bad either. They believe in making their ice cream naturally, locally…
Sean and Kieran Murphy started Murphys Ice Cream in Dingle, Co. Kerry in 2000. Using milk from a rare indigenous breed of cow, their ice-cream produces cult favourites such as sea salt and brown bread. The coffee and fudge ain’t bad either.
They believe in making their ice cream naturally, locally and truthfully. Good ice cream is about feeling good, and we want to make truly memorable flavours that put a smile on your face.
They don’t use colourings or flavourings – they prefer the real thing – and that starts with fresh from the farm milk, lots of local cream, free range eggs, and organic sugar. Then they toast, simmer, bake, and extract real ingredients. They temper chocolate, infuse alcohol, and scrape vanilla beans by hand.
