WHAT WE DO
After winning best flavor for our signature Toasted Rice ice cream at NYC’s annual ice cream contest held by Hester St Fair on the Lower East Side of Manhattan, Noona’s was created in the Summer of 2016 with the goal of making unique and exciting ice cream flavors in the most sustainable way possible and doing it with a whimsical and playful palette unlike anything else in the category.
Inspired by founder Hannah Bae’s passion for forging bigger, better and more inclusive shelves in the ice cream aisle of mainstream grocery stores, you won’t see typical flavors like vanilla or plain chocolate at Noona’s. Bae loves both flavors, but she doesn’t think there’s a need for more great vanilla and chocolate ice creams. Instead, she wanted to explore and reimagine the old with new flair. As a native New Yorker and Asian-American, there is a distinct NYC and Asian-American influence in Bae’s creations. Think flavors like Strawberry Yuzu, Ube Latte with Vietnamese Coffee, Black & White Cookie, Rainbow Cookie and Vegan Sesame Honeycomb. When it comes to flavor, what Bae’s really after is creating something that she believes authentically reflects the serendipitous moments that happen when we feel a sense of place. We find that sweet spot.
HOW WE Do
When it comes to our process, sourcing matters. Sustainability matters. Our quality begins with our ingredients. We source hormone-free and antibiotic-free dairy from humanely raised cows from Hudson Valley, NY to reduce our carbon footprint and provide the ultimate freshness. For all our products, we use whole foods and non-GMO ingredients from producers that pay attention to place of origin, environmental conditions, and end result. Our vegan-friendly options are 100% vegan, dairy-free and soy-free. We use non-GMO coconut milk for our vegan/dairy-free options. Each batch is safely tested for flavor profile and body.
Our flavor process begins with whole foods that are ground, juiced or kept as is depending on what flavor we’re making, and blended per batch. Then, our flavors are slow-steeped in sweet cream to build layers of complexity. All our mix-ins are made by us unless indicated as a collaboration with another maker. The result is a wonderfully balanced and flavorful ice cream. (We use the same process for our dairy-free products.)
We believe in balance and the simple things. Ice cream, much like the foods we pair them with, are meant to be enjoyed. We don’t have any diet plans that completely eliminate sugar or calories in ice cream. We take pride in thoughtfully crafting products that are bright, refreshing and tastefully sweet. Our ice creams are unique and delicious, because they’re made with high quality ingredients— real whole foods — selected for their natural qualities, so ingredients can shine.
We never use corn syrup, artificial flavors or dyes.
WHY WE DO
We believe in reforming our food culture. We pay attention to how each ingredient tastes, where they come from, how they’re treated, and who farms them. We source organic ingredients and directly from producers and farmers when we believe it is necessary and will make a difference.
Our team is small but mighty. We care deeply about delivering the highest level of quality and control. We slow-steep our sweet cream mixtures at a licensed dairy plant in NYC. Slow-steeping is a process that uses gentle circulation and temperature control. This develops flavor while optimizing extraction, ensuring the same beautiful flavors every time.
For our shipment orders, we use sustainable cotton-insulated liners instead of styrofoam to keep products frozen.
Each year, we donate at least 30 gallons of ice cream to our local schools and universities, hospitals and non-profit organizations that support communities of color, especially women of color.
We are grateful to be part of a larger community of entrepreneurs, female founders and food lovers who want to grow a culture of well-being and build a better food system. We are a company against racism with the belief that all humans are 100% equal.