While a handful of local ice cream-makers have a longstanding presence, such as Mashti Malone’s, which opened its doors in 1980, several are less than a decade old. The Business Journal estimates there are more than 50 local ice cream businesses headquartered in Los Angeles, a figure that excludes chains that do big business here but are headquartered elsewhere, such as Santa Barbara-based McConnell’s Fine Ice Creams Brooklyn, N.Y.-based Van Leeuwen Ice Cream Columbus, Ohio-based Jeni’s Splendid Ice Creams Portland, Ore.-based Salt & Straw and, of course, Baskin-Robbins, which moved its headquarters to Canton, Mass., in 2004. The industry has since become a bustling community with a wide variety of offerings that are scooped and sold locally and nationally. In Los Angeles, there’s always room for ice cream.īy the time brothers-in-law Burt Baskin and Irv Robbins founded the multinational brand Baskin-Robbins by merging their Glendale ice cream parlors in 1948, the frozen treat was already a modest staple of L.A. Natasha Case cofounded Culver City-based Coolhaus in 2009.
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