Ice Cream Hand Crafted - All Natural

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Outstanding

Original

Handcrafted Natural Ice Cream
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What Makes Proper So Special?

There is a Proper way to make pure, natural, hand-crafted, artisan ice cream: it takes passion, training, science, love, natural ingredients, and some special equipment.


We combine imported Italian flavors with locally sourced natural ingredients to manufacture small batches of hand-crafted ice cream. Our ice cream machines are imported from Italy. With these special machines, we use a hot process to pasteurize the milk and ingredients and then we cool down and freeze each lovingly made small batch of delicious fresh ice cream.


Proper also is special for what you won’t find in our ice cream:
• No powder bases – we make our own base daily
• No chemicals – we are all natural
• No emulsifiers – we don’t artificially change texture
• No stabilizers – we don’t use additives or preservatives
• No “overrun” air – we don’t pump up our volume/quantity


Proper is fresh, creamy, delicious and naturally sweet. You really must have a Proper dessert.

Delicious Artisan Ice Cream

Delicious Artisan Ice Cream Manufacturers

High-quality artisan Ice Cream is our passion. We serve a rotating (huge menu) selection of ice creams, soft serves, sorbets, sundaes, and desserts - including vegan options! Delivery is available locally via Uber Eats or Nationwide with Goldbelly.

Check Out Our Locations!

A Letter From The Chef RICKEY FELBERBAUM

As many artisan crafts begin, proper ice cream started in my home kitchen. Many trips to Italy and “foodie” cities such as New York, San Francisco and Chicago left us missing such amazing textures and flavors until our next visit. You can't forget the first taste of a fresh pear gelato with burnt sugar. Experimenting with trying to recreate these experiences was all it took.

After many years practicing law in New York and Florida, it was time to dedicate my life to a real passion of mine. Crafting the most delicious ice creams and sorbets I've ever tasted quickly became a hobby, then a full-blown obsession. The next step was ice cream school at Penn State University, which quickly evolved into years of training with several talented gelato chefs around the world, learning their multi-generational secrets to flavors, pairings, and textures.

There is real science to crafting an ultra-creamy ice cream that uses entirely natural ingredients. And we've cracked it. We even use 20% less sugars than standard recipes! Less sugars and zero additives result in a custard-like mouthfeel that doesn’t require a drink of water afterward.

I was fortunate enough to work in the kitchens of one of the best restaurants in South Florida. There, I was exposed to the unbelievable pace and energy of the commercial kitchen, working side by side with James Beard award-winning chefs. The daily challenge to create new twists on traditional flavors and pairings with amazing desserts pushed the envelope of the imagination and ultimately led to entirely new and unique creations. Think, "Toasted rice and saffron ice cream".

These top chefs were the ultimate inspiration to put a label on proper ice cream and establish its very own dairy kitchen. We continue to learn and challenge ourselves each day to further perfect our mission of offering the most delicious and unique treats you've ever tasted. I really hope you treat yourself to some proper ice cream very soon. It’s simply proper - the way it should be:  hand crafted, all natural.

Proper Ice Cream has been a guest at Food Network's South Beach Wine and Food Festivals Ice Cream Social the past few years and has been part of Duff Goldman's Ice Cream Social. Proper Ice Cream has also been featured in The Chicago Tribune, Atlantic Avenue The Magazine, Boca Mag, and Palm Beach Post.

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A Letter From The Chef RICKEY FELBERBAUM

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As many artisan crafts begin, proper ice cream started in my home kitchen. Many trips to Italy and “foodie” cities such as New York, San Francisco and Chicago left us missing such amazing textures and flavors until our next visit. You can't forget the first taste of a fresh pear gelato with burnt sugar. Experimenting with trying to recreate these experiences was all it took.

After many years practicing law in New York and Florida, it was time to dedicate my life to a real passion of mine. Crafting the most delicious ice creams and sorbets I've ever tasted quickly became a hobby, then a full-blown obsession. The next step was ice cream school at Penn State University, which quickly evolved into years of training with several talented gelato chefs around the world, learning their multi-generational secrets to flavors, pairings, and textures.

There is real science to crafting an ultra-creamy ice cream that uses entirely natural ingredients. And we've cracked it. We even use 20% less sugars than standard recipes! Less sugars and zero additives result in a custard-like mouthfeel that doesn’t require a drink of water afterward.

I was fortunate enough to work in the kitchens of one of the best restaurants in South Florida. There, I was exposed to the unbelievable pace and energy of the commercial kitchen, working side by side with James Beard award-winning chefs. The daily challenge to create new twists on traditional flavors and pairings with amazing desserts pushed the envelope of the imagination and ultimately led to entirely new and unique creations. Think, "Toasted rice and saffron ice cream".

These top chefs were the ultimate inspiration to put a label on proper ice cream and establish its very own dairy kitchen. We continue to learn and challenge ourselves each day to further perfect our mission of offering the most delicious and unique treats you've ever tasted. I really hope you treat yourself to some proper ice cream very soon. It’s simply proper - the way it should be:  hand crafted, all natural.

Proper Ice Cream has been a guest at Food Network's South Beach Wine and Food Festivals Ice Cream Social the past few years and has been part of Duff Goldman's Ice Cream Social. Proper Ice Cream has also been featured in The Chicago Tribune, Atlantic Avenue The Magazine, Boca Mag, and Palm Beach Post.