Jones Ice Cream

American-style ice cream on Goltzstraße from pastry chef Gabrielle Jones: egg-free, with hand-rolled cones and cookies.

Behind Jones Ice Cream is French pastry chef Gabrielle Jones. She became French dessert champion in 2006, trained with chefs such as Marc Veyrat and Georges Blanc, and worked at the Ritz in Paris and La Messardière in Saint-Tropez. She then advised restaurants in Paris. In Berlin she started in 2014 with an ice cream van, inspired by a trip to the US.

The shop on Goltzstraße is the first of what are now three in Berlin; the others are on Eberswalder Straße and Wiener Straße. The ice cream is American style, made every day from fresh milk and cream and without egg. The cones are rolled by hand, the cookies baked in-house, and the ice cream comes in a cone, a cup or between two cookies.