The story

The story

Who Are We?

THE WORLD’S GREATEST ICE CREAM COMPANY, INC., known as “THE FRIEZE ICE CREAM FACTORY” opened in South Beach on July 4, 1987 with one goal:

TO MANUFACTURE THE BEST, ALL NATURAL, SUPER-PREMIUM ICE CREAM AND SORBET MADE FRESH DAILY.

Over two decades later, we are still maintaining that standard. Despite rising costs and increased competition, The Frieze continues its commitment to quality.

Our Ice Cream is made with Super Premium, 16% butterfat cream. We never use artificial colors, preservatives or additives.

Our Sorbets have a natural base and we add only real fruit and other all natural ingredients along with purified water.

A Family Business:

The Warren family has owned and operated The Frieze since 1993. Since that time, our owners, Lisa and Robert worked tirelessly to achieve one primary objective for the company: maintaining product quality above all else. The Frieze and the Warren family has a new, and even more challenging goal – to spread The Frieze’s exceptional product far and wide and educate people about truly great ice cream and sorbet! Lisa and Robert are thrilled to have their son, David, take the lead on this challenge as he learns the ups and downs of business and ice cream. Follow David’s journey on The Frieze’s blog

What’s with the name?

The Frieze Ice Cream was started in the Art Deco District at Fifth Street and Ocean Drive. A “frieze” is an architectural detail or sculpture on the outside of many art deco buildings in South beach and all over the world. In fact, The Frieze’s logo can be seen as a “frieze” if it were featured on a building. Since we still freeze our ice cream and sorbet just a step from art deco’s historic center, what name could be better than “The Frieze”

Our Customers Love

Hanae Kimura

4 months ago

Super tasty ice cream! I'm glad that they offer alot of options for dairy free ice cream because my friend had dairy allergy. The ice cream really made her day.

Matthew Oscar

10 months ago

The experience was an atomic explosion of flavors and goodness with every spoonful. It wasn't just the first time it was every last drop. If the spoon I used was edible I would above are that too.

News Letter & Discounts

two blog post

JUNE . 2ND . 2014
CHEESE Ice cream

The key is to buy specific cuts for specific dishes and be firm with your butcher. Opt for tender cuts from the inner haunch muscle if..

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