Henry’s Secret Ice Cream

Pints appear once a week and then they are gone. Henry’s Secret Ice Cream is a one-person project in West Hollywood, started in March 2026, working in weekly drops with local pickup instead of a scoop counter. The chef behind it spent nearly three years at Antico Nuovo, where the dessert work, and the ice cream in particular, became the thing worth leaving to do alone. The name honours a friend and former colleague who died in 2022.

Small batches, made by hand

The focus is deliberately narrow: handmade, limited-batch ice cream, with no café menu, no savoury program and no pastry case around it. Everything is made by hand in one kitchen, and flavours are released as they are finished rather than held on a fixed list.

That shows in how the pints are built. Milk and honey is not sweet cream in disguise: a fior di latte base carries buckwheat honey and caramel, with oat shortbread and specks of honey brittle folded through. Past releases include vegan coconut caramel, plum and ricotta, Rieger Farms peach and pistachio brittle, and one spring line-up leaned on Harry’s Berries with a straight strawberry pint beside a strawberry shortcake layered with chunks of vanilla cookie and strawberry preserves. Named farms and composed inclusions run through all of it, which reads like a pastry chef’s notebook turned frozen.

Scarcity is the format

There is no shop to walk into. Flavours are announced each week, a batch is made, and once it sells out there are no restocks and no rainchecks. Pickup is local and capacity is intentionally tight, so the experience sits closer to catching a small release than to wandering into a dessert counter.

That structure is also why the flavours can be this specific. A one-person operation working a week at a time can build a pint around one farm’s peaches or one week’s plums, then never repeat it. The trade is obvious: better fruit, less of it, and no guarantee that the flavour you liked comes back.

Start with milk and honey

Milk and honey is the clearest starting point when it is available. The fior di latte base, buckwheat honey, caramel, oat shortbread and honey brittle put the house style into one pint: dairy-forward, layered and textured like a dessert rather than a single-note scoop.

After that, follow whatever is on the week’s list. Strawberry shortcake is the most classic dessert profile, Harry’s Berries strawberry the purest fruit one, and Rieger Farms peach the seasonal pick. Plum and ricotta runs tart against the cream, pistachio brittle brings the crunch, and vegan coconut caramel is the dairy-free option to look for.