Edwin de Koeijer
Founder
IJscuypje, founded in 2007 in de Pijp in Amsterdam, has now grown into an ice cream empire with fourteen stores in the city. The secret of IJscuypje lies in making authentic Dutch ice cream, which is distinguished from Italian gelato by the use of organic milk and fresh fruit.
About the Maker
Edwin de Koeijer started his ice cream adventure in 2000 with an ice cream parlor in Goes, where his recipe quickly proved to be a great success. After a period of representing his own recipes, he missed direct interaction with his customers and decided to open a new store in Amsterdam. His passion for quality ice cream and the desire to do the job well still drives him.
Production Process
How does IJscuypje differ from all other ice cream parlors? Edwin says: ‘We make Dutch ice cream, which is different from Italian gelato. In addition, we recently started using organic milk to make our ice cream. This milk comes from Weerribben Zuivel, a farm in Overijssel. We previously purchased milk from a Spanish company, because Dutch companies wanted us to purchase at least a million liters before they would do business with us. Fortunately, we can now get our products from close by.’
Sustainability
The choice of organic milk and locally purchased ingredients where possible, such as the collaboration with Weerribben Zuivel, underlines IJscuypje’s commitment to sustainability. By also purchasing fruit and chocolate from international suppliers, they combine the best quality with a responsible approach.
IJscuypje has several ice cream parlors in Amsterdam. Want to know which one is near you? View the overview here.
