Meet the neighbours: Jefferson’s ice cream

Chuk Agudosi
May 8
3 min read

How did Jefferson’s come about?

Celina: It started when our son had dairy allergies when he was little. I started making ice cream for him. Christopher was running his own business and I was working in a completely different industry. I started making ice cream and cookies and cakes so our son had something to take to parties to feel included.

We went to places and asked what was in their ice cream and a lot of the time they didn’t know, or couldn’t tell us, so over time Christopher said “why don’t we make an ice cream business”. I thought it was a bit mad but the seed was sown. I then did some formal ice cream courses. I went to the school of Artisan Food and went to just outside of New York to retrain. Christopher then was thinking about the brand. It all started to come together. I then left my job, Christopher finished up with the company he was running and we started the business in 2018.

Christopher: It’s great working together, it’s a family business.

What do you love most about being part of the Balham community?

Christopher: We have lived in Balham for 25 years now. We have seen a lot of changes. It’s nice to feel part of something but also contributing to something. Yes it is a business but it’s a place we see friends, meet new people. We care deeply about Balham. We get lots of lovely messages about Jefferson’s and the people who work here. I hope we have contributed to the local community.

Celina: Our children go to school here, they are born and raised in south west London.

is there anything you wish people knew about Jefferson’s that you think they don’t?

Christopher: Firstly that we make our own ice cream, that is really important. We make it in Brixton, fresh every week, bringing it here. We have another shop in Brixton as well..

Also how it’s made, made in an Artisan way with only organic milk and a lot of love and care goes into the ice cream. Also that we sell other things like our milkshakes are a big seller, made from our ice creams, no powders or anything. We also make waffles, hot chocolates, from natural ingredients.

Celine: We make our own recipes as well. When I trained how to make ice cream I was taught how to devise the recipes so they are all unique. We try to be more original.

Christopher: Also when Celina says she trained, she actually went to New York to Ice Cream University. It is quite scientific.

Talking about flavours, what is the most popular and what’s your personal favourite?

Christopher: The most popular might disappoint you as people love chocolate and vanilla. On of our best sellers is Brookies and Cream. We make our own brownies to go inside the ice cream. My favourite is the Brookies and Cream, the vanilla, toffee, brownie, our own cookie all mixed in.

Celine: I’m with you Chuk, the Malted Milkball is my new favourite, it’s nostalgic. It was a monthly guest flavour but customers kept asking us to bring it back.

I genuinely love their ice cream. Go check out the full feature on my Instagram @homeswithchuk

Jefferson’s Balham, 191B Balham High Road, London, SW12 9BE

Jefferson’s Brixton, Arch 545 Brixton Station Road, London, SW9 8PF.

Follow them on Instagram @jeffersonsicecream

Website: Jeffersonsicecream.com