Sanju Icecream logoSanjuIcecream

Process

Six steps, and no step where something synthetic gets added.

Everything happens on one 2,500 sq ft floor in Kandivali, Mumbai.

How is Sanju Icecream made?

Sanju Icecream is made in small batches at an owned 2,500 sq ft facility in Kandivali, Mumbai. Fruit is pulped fresh on site and dry fruits are cleaned, roasted and cut in-house. Each batch mixes only natural milk, sugar and its flavour input, then is batch frozen and rapid cooled to -18C so ice crystals stay small. Because no preservatives or stabilisers are used, the finished product carries a 1 to 2 week shelf life.
  1. 1

    Milk and fruit arrive daily

    Deliveries land at the Kandivali floor each morning. Nothing is held long enough to need a preservative.

  2. 2

    Fruit is pulped on site

    Alphonso, sitaphal and strawberry are washed, deseeded and pulped in-house the same day. No bought-in concentrate, no colour correction.

  3. 3

    Dry fruits prepared in-house

    Pistachio, almond and cashew are cleaned, roasted and cut by our own team. Pre-processed nut mixes usually arrive with anti-caking and flavour additives.

  4. 4

    Small batches, four inputs

    A batch is natural milk, sugar and one or two flavour inputs. That is the whole formulation. No stabiliser, no emulsifier, no synthetic colour.

  5. 5

    Rapid cooled to -18C

    Fast freezing keeps ice crystals microscopic. That is what produces a dense mouthfeel rather than a grainy one, without any texture chemistry.

  6. 6

    Out in days, gone in weeks

    Stock is dispatched within days and carries a 1 to 2 week shelf life. We publish it as a guarantee, not a disclaimer.

WhatsApp