Inside scoop on Oban’s new ice cream parlour

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Oban looks set to get a tasty new ice cream parlour from next month.

Highland Fold Ice Cream, based at Achinreir Farm, Barcaldine, plan to open new premises at 2 Gibraltar Street from May 21.

The team of three will expand to have five new employees as it opens in ground floor retail space next to Bossards.

The company’s Jane Isaacson said the plan is to start opening the parlour on a Friday, Saturday and Sunday.

She explained: ‘We are going to be selling tubs and cones, ice cream cake, sundaes, puddings and hot and cold drinks.

‘We will also offer take-home or gift-wrapped tubs and selection boxes and bespoke ice cream celebration cakes by order.’

Highland Fold ice cream.

Its signature product is Highlander ice cream made with milk from its Highland cows.

The farm has seven milking cows on rotation throughout the year.

Its aim is to keep Highlander ice cream plain so that the taste of the naturally-grazed Highlanders’ milk can be fully appreciated, said Jane.

But those wanting a topping can choose from home-made specialities including garden mint, chocolate sauce, meadowsweet syrup, lemon curd or whisky caramel.

Flora the Highland cow

Jane added: ‘For flavoured ice cream, we’ve developed our ‘Natural Flavours’ range with organic Scottish milk and natural, sustainable and locally-grown or foraged ingredients including fruit and herbs grown on the farm.

‘We also use our own produce for making dairy free sorbets. We are currently developing different flavours of oat milk ice cream for dairy free customers.’

Highland Fold was established in 2017 specifically for selling at shows and festivals from a converted horsebox, which was very well received.

But in 2020, no fewer than 27 booked events were cancelled.

As Jane said: ‘We had to do some quick thinking and we ended up offering ‘scoop and deliver’ from Oban to Ballachulish.

where we held some pop-up days in October and November, o

‘We also sold ice cream from our yard on the farm during the summer and in the autumn converted the hay shed into a lovely indoor space where we held some pop-up days in October and November, only to close again at Christmas.

‘When we realised a lot of events would be cancelled again this year, we decided it was time to do something more permanent and we were absolutely delighted to get the premises.’

The business plans to open the farm at weekends from mid June for pre-booked ice cream and farm picnics.

Highland Fold’s ‘lemony lemon’ sorbet.