The Brooklyn Creamery has carved a significant niche in the ice cream industry. Founded by Shivaan Ghai, who comes from a family deeply rooted in India’s modern ice cream history and hospitality, this brand offers a tempting array of low-calorie, no-added-sugar, keto, vegan, and high-protein ice creams. It’s a sweet revolution allowing consumers to indulge their cravings without the guilt.
We sat down with Shivaan Ghai, the visionary behind The Brooklyn Creamery, to discuss his journey, the brand’s evolution, and its plans for the future.
How did Brooklyn Creamery evolve into a known name in the ice cream industry?
Shivaan Ghai: When we acquired The Brooklyn Creamery, it was a small dessert brand with a niche following. But we saw a much bigger opportunity. Consumers were becoming increasingly conscious of what they eat, but they weren’t willing to compromise on taste. We pivoted to better-for-you ice creams, focusing on innovations like low-calorie, no-added-sugar and expanding into keto, vegan, and protein categories. What started as a passion project quickly scaled across markets because we offered guilt-free indulgence without compromising on flavour or fun.
Is there a story behind the name?
Shivaan Ghai: Yes, there is. “The Brooklyn Creamery” name reflects a place that’s often seen as a melting pot of cultures, creativity, and progressiveness, values we wanted the brand to embody. While we are now proudly made in different parts of the world, the name also has a personal connection. My time studying in New York deeply inspired me, and Brooklyn, in particular, left a lasting impression on me. It embodies the spirit of reinvention and innovation, something I wanted our brand to reflect as we continue to grow and evolve.
How do you keep up with flavour trends like pistachio chocolate etc.? Do you jump on trends or stick to classics since trends are usually short-lived?
Shivaan Ghai: It’s a balance. While classics like chocolate or vanilla remain bestsellers, we do like to experiment with trending flavours. But we don’t jump on every trend. Our team evaluates whether a flavour has potential to last beyond the hype and whether we can do it in a way that’s both delicious and better-for-you. If a trending flavour meets both those benchmarks, we’re all in.
What are some challenges you face during the manufacturing process?
Shivaan Ghai: Consistency is key in a product like ice cream. Maintaining texture and taste while reducing calories and removing added sugars is a complex science. Shelf life and cost-efficiency also add to the challenge. Then there’s the logistical side, ensuring the cold chain is intact, especially in markets with extreme climates. But these are the challenges that push us to innovate and improve.
What are your plans in the near future for expansion, globally and in the UAE?
Shivaan Ghai: The UAE is a key market for us; it’s diverse, health-conscious, and open to innovation. We’ve seen tremendous traction here, and we plan to deepen our presence with more product formats, increased retail availability, and regional flavour innovations. Globally, we’re expanding into new markets across the Middle East, and also doubling down on digital-first and retail distribution channels. We want to make better-for-you indulgence accessible to more people, everywhere.
Ice cream has a significant climate impact—how do you address environmental and sustainability issues like carbon emissions, plastic containers, palm oil usage, etc.?
Shivaan Ghai: We’re working towards more sustainable practices by exploring recyclable materials, reducing plastic use, and lowering our carbon footprint; it’s an ongoing journey we’re committed to.
