About
A small floor in Kandivali, and a very short list of ingredients.
Sanju Icecream is a family operation. One production facility, one recipe philosophy, and a deliberate refusal to make ice cream that can sit on a shelf for a year.
Who makes Sanju Icecream?
Record keeping
The founding year is not settled
What the logo says
The brand mark reads “Since 1987”.
What the narrative says
The written brand history states that Sanjay Ice Cream began in 1999 and relaunched in 2014.
Flagged for client resolution
Unresolved discrepancy. The logo carries 'Since 1987' while the brand narrative describes a 1999 start with a 2014 relaunch. Both are reproduced verbatim here and neither is presented as the settled founding year. Client to confirm before this copy goes live.
Until it is confirmed, this site does not print a single founding year in schema markup, page titles or marketing copy. Both claims are shown side by side instead.
Standards
What we will not do
No preservatives, ever
No preservatives, no artificial flavours, no stabilisers, no synthetic colours. If it is not food, it does not go in the batch.
Four honest inputs
Natural milk, sugar, fresh fruit, dry fruits and chocolate. That is the entire pantry behind every tub and every kulfi stick.
2,500 sq ft Kandivali facility
One owned production floor in Kandivali, Mumbai. Nothing is outsourced, white-labelled or bought in finished.
Fresh pulp, in-house dry fruit prep
Fruit is pulped fresh on site. Pistachio, almond and cashew are cleaned, roasted and cut in-house rather than bought pre-processed.
Batch frozen, rapid cooled to -18C
Small batches are rapid cooled to -18C so ice crystals stay tiny and the texture stays dense instead of airy.
1-2 week shelf life, on purpose
A 1 to 2 week shelf life is the freshness guarantee. Long-life ice cream needs chemistry we refuse to use.