Home-grown UAE franchise, Jelly Belly Ice Cream is set to open more stores within the next 12 months. Currently Jelly Belly Ice Cream has four fun-filled parlours in the UAE located at Al Seef, La Mer, City Centre Deira and City Centre Ajman.
The UAE brand is created by JB Brands Management, under the chairmanship of H.H. Sheikh Mohammed Saud Sultan Al Qasimi. All products are developed by the resident chef and produced at the purpose-built JB MENA Ice Cream Factory in Dubai, using the finest natural ingredients for an authentic taste.
Alongside 50 ice cream and sorbet flavours, many inspired by Jelly Belly’s most popular beans, customers can also enjoy original creations, signature toppings and home-made bakery items.
JB MENA Ice Cream Factory uses several unique production and freezing processes, including freezing ice cream with liquid nitrogen. While classical freezing techniques can have harmful environmental effects, liquid nitrogen is a natural atmospheric component, plus it has a much quicker freezing time resulting in a higher quality product.
In another first, the factory is the only one in the MENA region – and one of the few worldwide – using robotics for ice cream filling. Customised for Jelly Belly Ice Cream, the Robot-Ice can fill 400 (2.5 lt tubs) per hour.
“With this being Jelly Belly’s first gourmet ice cream offering it was imperative to get the depth of flavour and authentic taste experience absolutely right. It is something we have achieved, exceeding expectations, with a combination of advanced technology, creativity, and passion and we are extremely proud to launch Jelly Belly Ice Cream here in the UAE, before taking the taste adventure further afield,” says Paul Rason, COO, Jelly Belly Ice Cream.
“From capturing the sweet intensity of Very Cherry, to creating the brand new Carrot Cake Ice Cream with actual carrot cake pieces, our quest for the highest quality ingredients has taken us around the world. Customer feedback has been fantastic and we’re continuously working to enhance our selection with seasonal flavors and tasty surprises,” adds Vasco Valenca, chef at Jelly Belly Ice Cream.
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