Est. 2019 · Brooklyn, NY
Happiness,
one scoop
at a time.
Two friends, one temperamental old machine and a stubborn belief that ice cream should taste exactly like what it says on the tub.
40min tosold out
Machine cost: $40.
Fire extinguisher: also $40.
It started with a broken machine.
In 2019, Noor and Theo bought a 1970s Italian ice cream machine at a restaurant auction for $40. It didn't work. Three months, two YouTube tutorials and one small kitchen fire later, it did.
The first batch was strawberry cheesecake, served out of a borrowed cart in Prospect Park. It sold out in 40 minutes. The queue the next weekend went round the block — and Melt & Moo was born.
We still use that machine for every new recipe.
How it's made
Four steps. Zero shortcuts.
01
Source
Milk from two family dairies upstate, fruit from growers we've met in person.
02
Cook
Bases are cooked low and slow, then rested for 24 hours to deepen flavor.
03
Churn
Batches of 40 pints, churned with less air so every scoop is dense and silky.
04
Ship
Hardened at -30°, packed in dry ice and compostable wool, at your door overnight.
Ingredients first
Sicilian pistachios, Alphonso mangoes, 70% Belgian couverture. We pay more so it tastes like more.
Silly on purpose
Life is serious enough. Our packaging, names and emails are allowed to be ridiculous.
Kind to the planet
Compostable coolers, carbon-tracked delivery and zero single-use plastic in the kitchen.
The founders
Noor Haddad
Head of Flavor
“If it doesn't make me close my eyes on the first bite, it goes back in the pot.”
fave: Pistachio Cream
Theo Lindqvist
Chief Machine Whisperer
“I fix the machines, pack the boxes and quietly eat the test batches.”
fave: Cookies & Cream