Negranti Creamery, a small-batch ice cream shop that uses sheep’s milk, is getting ready to debut in Phoenix.
The company first opened in Paso Robles in 2017 and has since gained attention from the New York Times, Martha Stewart, and Conde Nast Traveler. Since opening, Negranti Creamery has expanded to six locations across California and Idaho. Now, the award-winning ice cream shop is working on new locations in Phoenix and Boise, both expected to open in the first quarter of 2025, according to AZ Central. Company president Seth Brink tells What Now Phoenix that this site will be corporate-owned.
Founder Alexis Negranti started Negranti Creamery in 2010 to marry her love for sustainable agriculture and her passion for good, quality food. Every scoop of ice cream is handcrafted in small batches using milk sourced from family farms across America, specifically sheep’s milk. Some flavors available at the ice cream shop include fresh mint chip, black coffee chip, blueberry lavender, cake batter, and more. Negranti Creamery also offers affogato, brownie sundaes, ice cream sandwiches, ice cream flights, ice cream nachos, milkshakes, natural soda floats, and cold brew floats.
“We’re all about crafting wholesome and delicious ice cream using our signature sheep’s milk, with options from cow’s milk to vegan delights,” according to the company’s website. “Our menu has the perfect blend of seasonal offerings that capture the essence of each season, along with our core flavors that bring back a wave of nostalgia with every scoop. We invite you to visit your local scoop shop. We are honored to have you at our table.”
