What do you get when you take a passion for ice cream and add heavenly natural ingredients inspired by the Islands? Only one of the creamiest, most decadent sweet treats around. Before Bubbies Homemade Ice Cream & Desserts was a household name in the Hawaiian Islands, it was the hobby of its creator, Keith Robbins. Growing up in the Finger Lakes area of upper New York State, young Keith learned how to make premium ice cream under the tutelage of master crafter Pat Mitchell. As Keith earned his degree in nutrition from the University of Hawaii, his passion for ice cream never cooled. Throughout college he experimented with local natural ingredients and exotic Hawaiian flavors. In 1985 the dream became a reality: Keith opened his first Bubbies Homemade Ice Cream Parlor a few blocks from the Manoa campus in Honolulu, naming it after his Bubbie (Grandmother). Back then the ice cream was manufactured one flavor at a time with over-the-counter, single-cone options. Within weeks, word of these amazingly smooth frozen concoctions spread and the business quickly began to expand. Just when we thought Bubbies Homemade Ice Cream couldn’t get any better, along came the cherry on top: mochi ice cream. In the early 2000s, we shifted our focus to producing this Japanese-inspired premium dessert—sweetened rice flour dough formed around a bite-sized ice cream filling. The explosive popularity of mochi ice cream combined with Bubbies’ distinctive taste and texture has made it one of the most coveted sweet treats in the world.
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