Made at home,
and it shows

Most ice cream is designed backwards. A price is decided first, and then the recipe is worked out to fit under it. That is how refined sugar ends up doing the work of dates, and how "chocolate flavour" ends up doing the work of chocolate.

Snaktivv started from the other end. We wrote down what we actually wanted in the tub — dates for sweetness, real cocoa, whole cashews and almonds, no artificial flavours — and then found out what that costs to make.

It costs more. That is the honest answer, and it is the reason the ice cream tastes the way it does.

Working out of a home kitchen is what makes the arithmetic survivable. Small batches mean no production line to feed, no minimum order of flavouring to justify, and no pressure to swap an ingredient for a cheaper one that behaves the same in a machine.

It also means someone tastes every batch. Not a sample from every thousandth tub — every batch, because a batch is small enough that you can.

We make two flavours. When they are exactly right, we will make a third.