On the idyllic town island of Kalvøy, just outside the centre of Stavanger, the Middelthon family runs a diverse and unique farm. Here you will find cattle, greenhouses, function rooms, island berries and not least ice cream production that has gained a solid place in the local food offer. The history of Island ice cream is about a dedication to local produce, traditional craftsmanship and a love of great flavors.
It all started in 2017 when Anita R. Middelthon served her own ice cream with fresh raspberries to the guests in Kalvøy Maritime Park. The feedback was very positive, and in 2020 production took the plunge out of the park. Since then, Island ice cream has become part of the food offerings at several local outlets. Today it is sold at 13 outlets, in addition to dining in Kalvøyparken.
The delivery of the ice cream is a story in itself, most of it is transported by wheelbarrow, often delivered personally by Anita or her family, and two of the outlets get their delivery via scheduled boat. This dedication to the product reflects the care inherent in the entire manufacturing process.
Island ice is distinguished by its high quality and the use of short-stay raw materials. The berries are hand-picked at Kalvøy, while cream and milk come from TINE, and the eggs from Sunde Gård. To ensure outstanding taste, they also use carefully selected ingredients such as Valrhona chocolate and vanilla pod from Madagascar. The combination of local ingredients and exclusive flavorings gives an ice cream with a very special character.
An important part of the philosophy behind ØY-ice is the desire to offer restaurant quality in portion cups. With a higher cream content than gelato, the ice cream acquires a creamy and rich texture that sets it apart from many other ice cream products.
Anniversary product for Stavanger 2025
In 2025, Stavanger marks its 900th anniversary, and on that occasion special ones are chosen anniversary products which is supposed to reflect the city's rich food culture. Island ice cream is among the featured products, a recognition that highlights their commitment to local food enjoyment and quality.
Kalvøy Maritime Park, of which Øy-is is a part, has been a gathering place for experiences, food and culture for over 14 years. Ice cream production is a natural extension of this, and has helped put Kalvøy on the map as a destination for taste and experiences. Stavanger 2025 marks an important milestone, and the future looks bright for this dedicated ice cream maker.
TEAL has recently been engaged in work with ØY-ice, and this marks the start of an exciting journey together. Together we explore opportunities for development and growth, while working to find synergies and links in the network. So far this has resulted in a collaboration with Apal Sideri, where ØY-is produces ice cream with Silver Pages as an ingredient. This ice cream is sold in Apalstova, which is Apal Sideri's own dining room. This collaboration illustrates how innovation and networking can create exciting new products and opportunities.
Have you not tasted Island ice single? Then it's time to experience the taste of Kalvøy!
