The Indian ice cream market touched ₹268 billion in 2024 and is projected to reach ₹1078 billion by 2033, exhibiting a CAGR of 16.7 percent during 2025-2033. The expansion of both online and offline distribution channels to cater to the varying consumer preferences has been primarily driving the growth in the domestic ice cream market. However, amidst the abundance of innovative ice creams and frozen desserts, there are very few brands that opt for natural ingredients while experimenting with flavors and types of ice creams. Hence, the consumers often come across products that are laden with synthetic flavors and artificial base ingredients. Ice Stone, an Andhra Pradesh-based Ice Creams brand took notice of the current picture of the sector and developing stone concept Ice creams that are made of pure Milk & Natural ingredients.

With the objective of catering to the consumers’ changing palates, the brand decided to add seasonal fruits to customize gourmet ice creams and make them discover the rich taste of Ice creams that artificial flavors fail to deliver. Since the inception in 2018, Ice Stone dedicates itself to the production of quality ice creams. As the brand identifies itself as the connoisseur of sophisticated palates, it specializes in stone concept ice creams and has now established more than 20 franchises across Andhra Pradesh, Telangana, Karnataka, Tamil Nadu and plans to spread to Neighboring states.

Array of Products

The diverse consumer demographic of ice cream and frozen dessert are at large served with products that are developed with synthetic flavoring and are just dollops of refined sugar. Ice Stone has pledged to introduce them to stone concept ice creams and treat them to a wide range customized Ice creams. Their handcrafted ice creams are made of100 percent pure milk. The locally sourced fruits add to the taste of the frozen delicacies. Almond Fudge, Arabian Delight, Pan Masala, Brownie Blast, Celebrating Sitaphal, Dark Oreo, Classic Chocolates are some of Ice Stone’s offerings, special offerings to Diabetics who want to equally enjoy the Ice creams.

Sustainability & Market Opportunity

K. Madhu Babu proposes identifying towns and urban/ semi-urban areas where milk-based ice creams are not readily available. The focus is on promoting party orders, marriages, housewarming functions, office events, and other gatherings, featuring fresh, milk-based ice creams served in paper cups.

This initiative aims to Encourage milk-based ice creams, going with natural flavours, reduce dependence on plastic-packed ice creams to support the mission to Beat Plastic Pollution, and encourage healthier, eco-friendly consumption habits.

Madhu Babu suggests identifying towns and urban/semi-urban areas where milk-based ice creams are not yet available, and focusing on promoting party orders, such as marriages, housewarming functions, office events, and other gatherings, with fresh, milk-based ice creams served in paper cups. This initiative aims to reduce the use of plastic-packed ice creams and support the mission to Beat Plastic Pollution by encouraging healthier and eco-friendly alternatives.

Ice Stone has pledged to introduce Stone concept of ice creams to most of the people with affordable prices and customized Ice-cream treat

The earlier structure of the business was in a zero-to-expansion phase driven by K. Madhu Babu. Later, another Managing Partner, Sanath Kumar Y., joined with a strong passion for streamlining operations and improving business efficiency. He took charge of procurement, production, and delivery, functions that form the backbone of the business and have been crucial to its growth and stability.

Every business encounters obstacles that require the support of a capable investor, and in this case, that role was taken on by A. Jagan Mohan, a senior industrialist and long-time tycoon in egg-tray manufacturing, known for his constant support and timely guidance to both partners after recognizing the venture’s strong potential.

A. Jagan Mohan, Managing Partner

“At Ice Stone, we prioritize quality above all. Hence, we limit our production to 1200 liters every day from each plant. Our products go through stringent quality checks before they dispatch in to the market. Every Year is learning and Every Learning is a opportunity to learn from mistakes. Being from Engineering background Icestone is customizing the Franchise model to suite to the consumer’s surroundings / resources”, says K Madhu Babu, Managing Partner, Ice Stone.

Further Growth Prospects

With the intent to promote handcrafted Ice creams in urban/ semi-urban areas, Ice Stone is planning to expand in small towns where big brands have not penetrated yet. They are also working on setting up two stores per one district in the coming years. “We are considering gravitating to party orders as being an environmentally responsible food & beverage company we wish encourage zero waste during social events.

Therefore, we have decided to replace plastics with paper cups, tissue papers and wooden spoons. In addition, we wish build the franchise model as a sustainable source of secondary income, especially for Retired/Female Associates and increase our consumer base from 10000 to 50000 servings on a daily basis in the next couple of years”, Partners concludes.