We have made a little video of our ice cream production. Thanks to our customers & staff who willingly participated, Briony Campbell for shooting it & Henry Murray for the music


A huge Thank You to everyone who voted us best shop in Kentish Town in The Time Out Love London Awards for the second year in a row!


It's all about sorbet!

Judging by the look outside our rainy window, it's definitely a British summer!

But that's not going to stop us coming up with some exciting new sorbet flavours for you to enjoy. This week, we've hit the bottle and have come up with some delicious new sorbet recipes that we hope you'll love just as much as we do.

We've used a couple of different gins, first up is Half Hitch made in Camden (which we enjoyed so much we ended up drinking half a bottle before we even got started!) We've also been experimenting with some Cinchona tonic from Square Root London and Highway Man Gin, made just down the road from us in Kentish Town.


Highway Man Gin and Square Root London


Have a try when you pop in and let us know what you think!

And for any nectarine lovers, we've also been busy mixing ice cream with blood nectarines, stay tuned...


Make your own Indian style Kulfi on a stick

We're still a few months away from the official start of Indian wedding season, but as we've been invited to provide the ice cream for one this month we thought we'd share our Indian style Kulfi ice cream recipe! 


500ml double cream

250ml whole milk

75g granulated sugar

45ml egg yolk (that works out at about 3 eggs)

100g unsalted pistachios, finely chopped

1 and a half tablespoons pistachio paste (we use WhyNut)

2 tablespoons rosewater (make sure it is very good quality, we use Mymoune Rosewater)

Half a teaspoon cardamom extract

Pinch of salt

This will make around 800ml


Pour the cream, milk and sugar into a saucepan and bring slowly to a boil and then remove from the heat to cool a little.

In a bowl whisk together your salt and egg yolks until they are combined well.

Slowly pour the slightly cooled milk and cream into the egg mixture whilst stirring constantly. (If you use boiling milk, you will get scrambled eggs!)

Pour the mixture back into the saucepan and slowly heat, stirring with a wooden spoon all the time. You want to do this until the mixture has reached 85 C (185F), but doesn't boil.

Stir at this temperature for about 4 minutes.

Remove from the heat and add the pistachio paste and whisk together well.

Add the rosewater and cardamom extract and cool down to 4 C (39F) within 90 minutes. To cool the mixture down quickly, you can place it in a pan in a sink with cold water and ice cubes, or by putting the mixture into a Ziploc bag inside a pan of cold water with ice cubes.

Once cooled you can keep the mixure in the fridge until you are ready to add 75g of the pistachios.

Churn your mixture in an ice cream maker and then place into kulfi moules, or something of a similar shape and pop in the freezer.

Once partiarlly frozen, you can insert your ice cream sticks.

When it is completely frozen, wrap a damp cloth around the mould so that you can pull the ice cream out.

Roll your ice creams in the remaining 25g of chopped pistachios and place back in the freezer on a board until you are ready to serve.


This recipe is available in Ruby Violet's Ice Cream Dreams recipe book, which you can buy in our shop in Tufnell Park or you can find it most major bookstores or online!

Let us know if you try making this recipe at home and share your photos with us on Twitter!


Pistachio Kulfi



Ice Cream: Whatever The Weather!

The weather might be a bit dreary this week, but that's not going to stop us scooping for the masses! Well, our lovely customers at the Parlour and Brockley Market that is.

To help us all remember the sunnier times we wanted to share some of our favourite snaps with you, featuring Billy the Van and lots of ice cream! 


ice cream scoop
Scoop in the sun at Brockley Market
ice cream van

Billy the Van catching some rays 

ice cream van

Parked up and ready to serve!


ice cream van

Fun in the sun with ice cream, sorbet and cold drinks!


If you're in the Tufnell Park area, you can find us open til 10pm each night at the Parlour, perfect for a late night ice cream run. Swing by for a drink too with your dessert if you're feeling extra indulgent!

We will also be at Brockley Market this Saturday from 10am till 2pm with Billy the Van. He'll be kitted out and ready to bring you your favourite ice creams, sorbets, ice cream sandwiches and bottled drinks from Square Root London - we're excited already, see you there!


We've been featured!

We've been scooping ice cream for 3 years and we still get excited when we see our name crop up! Here's a taster of some of our favourite features that we've had. We hope they get your tastebuds going!


Condé Nast UK




GQ Magazine

GQ Magazine


Evening Standard

Evening Standard

If you're really craving a scoop, we're open til 10pm everyday except Mondays, so come and join us!

If you can't reach us just yet but want to stay in the loop, you can follow our adventures in the shop and with Billy the Van on Facebook, Twitter, and Instagram.




Ruby Violet's Ice Cream Dreams

In Ruby Violet's Ice Cream Dreams, Julie Fisher will show you how to turn your home-made ice creams into stylish, show-stopping desserts using local and exotic natural ingredients. Filled with over 50 inspiring recipes, learn how to make spectacular layered bombes, delicate sorbet flowers and many delightful additions to experiment with and enchant. You will rediscover your childhood favourites like raspberry ripple; try new flavour combinations such as beetroot and horseradish; and delight in the grown-up blend of rum and raisin.

More than just ice creams, Ruby Violet s Ice Cream Dreams also contains a selection of mouth-watering accompaniments like chewy mini meringues, crunchy almond nut brittle and a delectable fleur de sel caramel sauce that tastes amazing on just about anything. Perfect for all those with a sophisticated sweet tooth - you are limited only by your ice cream dreams.

Available to buy in our shop.



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