STORY
OUR
OUR PLACE
It's a family affair
In 2002, the vision of Calabash Creamery began with husband and wife team, Greg and Kristi Hansen. Sensing the growth and potential of the area, they chose Calabash as the home of their future business. Greg and Kristi decided to put their former professions TO PASTURE and venture into a new direction. They attended the Carpigiani Ice Cream College in Winston Salem where they learned the basic foundations of making ice cream.
Calabash Creamery opened its doors the summer of 2003.
Since opening, they have been profected their techniques and recipes.Within a few years of opening, they were featured in many magazines such as Southern Living, Coastal Living, and Our State Magazine. They have also been awarded the Best Ice Cream in Brunswick count since it began in 2007.
20+ years later, all 3 of their children have worked in the business and their son is now the production manager, continuing the family traditions and standards.
OUR KITCHEN
It's what's on the inside that counts
Calabash Creamery's mission is to serve a superior product using the best ingredients. The fresh cream is a 14% butterfat giving our product a rich creamy texture.
We make every batch of ice cream in house in small batches. Each batches inclusions are folded in by hand to ensure every single scoop is equally distributed.
We use the finest ingredients from real chocolate bases, pure Madagascar vanilla, fresh SEASONAL fruits, as well as the highest quality inclusions for each flavor.
Waffle cones are also hand rolled & made fresh daily.