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Mitchell's Ice Cream

Mitchell's Ice Cream

The Mitchell family moved to San Francisco from New York in 1865 and started a small dairy farm on the hills above what is now Noe Valley.  Edward Mitchell ran the farm until his untimely death in the late 1890’s, leaving his wife with eight young children to raise on her own.  She leased out the land to another farmer and in 1913 had the apartment building that now houses Mitchell’s Ice Cream built on the corner of 29th Street and San Jose Avenue.

In 1947, the City of San Francisco decided to widen San Jose Avenue and wanted to tear down the apartment building to make room for the wider street.  The Mitchells fought to save the building and the City agreed to jack it up and turn it sideways.  The liquor store that was located on the first floor of the building was closed because of this project and the storefront sat empty for several years after the building was turned.  In 1952, brothers Larry and Jack Mitchell decided to take advantage of the empty storefront and start their own business.  They had always had a passion for ice cream, so they decided to turn the space into an ice cream parlor.

Larry was 24 years old and Jack was 34 when they started their venture.  They designed and built the store themselves in their spare time, along with help from their father and their two brothers-in-law.  When the store was finished, they received three days of training on ice cream making from Dairy Made Creamery and then they were on their own!

Mitchell’s Ice Cream opened for business on June 6, 1953.  Larry and Jack’s goal was to make the very best ice cream in San Francisco.  They started out with nineteen flavors; all made with 16% butterfat cream and superior ingredients.  They continued to add flavors as their store became more popular and in the early 1960’s they were the first to introduce Mango ice cream to the Bay Area.  Mango quickly became (and remains to this day) their number one seller.  As the neighborhood changed and became more diverse, they increased the number of tropical flavors that they manufactured by importing a variety of exotic fruit from the Philippines.

In 1982 Jack retired, but Mitchell’s is still owned by Larry Mitchell and his wife, Claire.  Two of their children, Brian and Linda, manage the day to day operations of the store.  Our ice cream is still made fresh in the shop nearly every day, using a 10 gallon Emery Thompson batch freezer.  We feature 40 flavors daily and we still use 16% butterfat in all of our ice cream, along with the finest ingredients from local sources, from across the country and from around the world.  Our commitment to making the best super premium ice cream and providing the best service to our customers is why Mitchell’s is still a treasured San Francisco landmark after nearly 60 years.

Contact Details

Contact: Mitchell's Ice Cream

Address: 688 San Jose Ave (between Valley St & 29th St) San Francisco, CA
San Francisco, CA -94110, San Francisco, CA , United States

Phone: (415) 648-2300, Fax: (415) 648-6397

Website: www.mitchellsicecream.com

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Established in 1953, Mitchell’s is a family-owned business located in San Francisco’s Mission District. All of our ice cream is handmade in our shop daily. We make small batches (10 gallons at a time) of 16% butterfat, super-premium ice cream. Our dedication to quality and service brings customers back year after year, generation after generation,

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