Ice Cream Making

Made the
long way.

There are faster ways to make ice cream. We don't use any of them. Here's how every batch comes together.

We start with real fruit, real dairy, and the Mexican pantry we grew up on — mango, tamarind, chamoy, mazapán, pecans. The good stuff, never powders.

Each base is built in small batches and balanced by hand. Sweetness, richness, acidity — adjusted by taste, not by a clock.

We churn slow for a dense, creamy texture that holds its scoop. Slower means smoother — and worth the wait.

Then the personality goes in: candy, fresh fruit, cookie, chamoy swirls and Tajín. This is where a scoop becomes a Mangonada.

Everything is scooped to order into cups and cones, or stacked into a banana split. Made today, served today.

Visit Us

Come find the hive.

2610 Nolensville Pk, Nashville, TN 37211 — reopening soon. Follow @thebeeicecream for updates.