Mitchell’s Ice Cream

Specialties

Tropical Flavors: Avocado, Buko (Baby Coconut), Coconut Pineapple, Ginger, Green Tea, Halo Halo, Langka (Jackfruit), Lucuma (from Peru), Lychee, Macapuno (Coconut), Mango, Tropical 4 (Mango, Guava, Banana & Pinapple), Ube (Purple Yam), Ube/​Macapuno (Purple Yam & Coconut)

Traditional Flavors: Banana, Black Walnut, Butterscotch Marble, Cantaloupe (Summer), Caramel Praline, Chocolate, Chocolate Caramel Crackle, Chocolate Chip, Cinnamon Snap (Fall/​Winter), Claire’s Pie (Mocha Fudge with Choc. Chips & Graham Crunch), Coffee, Dulce de Leche, Eggnog (Winter), French Custard Vanilla, Grasshopper Pie (Mint Choc. Chip with fudge and Oreo Cookies), Irish Coffee (Spring), Kahlua Mocha Cream, Mexican Chocolate, Mocha Fudge, N.Y. Cherry, Orange Sherbet, Oreo Cookie, Peach (Summer), Peanut Butter Indulgence, Peppermint Candy (Winter), Pumpkin (Fall & Winter), Rocky Road, Rum Raisin, Spumoni (Winter), Strawberry, Strawberries ‘N Cream, Thai Tea, Thin Mint, Toated Almond, Vanilla, White Pistachio

History

Established in 1953.

Larry Mitchell and his brother Jack opened Mitchell’s Ice Cream at 29^th St. and San Jose Ave., where it still stands today. They learned the basics of ice cream making before they opened for business and with experience created most of the nearly 200 recipes that we still use today. Larry still owns the business and now works with his son Brian, who’s in charge of production, to create our latest delicious ice cream and sorbet recipes.

We have a full service ice cream store, with sundaes, banana splits, milkshakes, ice cream cakes and pies, a full line of take home containers, floats, freezes, ice cream sandwiches and smoothies.

Meet the Business Owner

larry M.

Business Owner

In 1952, my brother Jack and I designed and built our shop along with our brother-​in-​law Bob and our father. We opened in 1953, after three weeks of training from a dairy salesman on how to make ice cream. It took several years before people started turning the corner on 29^th St. and coming into our parking lot instead of just speeding by on San Jose Ave.

Today, we’re lucky enough to have a lot of people turning our corner and crowding into our parking lot. We still only have one store, but we sell our ice cream to many fine businesses in the San Francisco Bay Area.