Some locals may have already gotten a taste of Irv’s Ice Cream at Cherry Street Pier, where the brand serves scoops out of one of the venue’s trolleys. But now, the local sweet shop has acquired its first storefront on East Passyunk Avenue — and it’s officially open for business.
Irv’s puts its focus on small-batch, custard-based ice cream, and almost 100% of the base and toppings found in a cup or on a cone from the brand are homemade. Founded by Chef Ilissa Shapiro, this ice cream concept was named after her grandfather, who had an old-fashioned soda fountain in his basement.
“My grandfather was in the glass business and bartered for the soda fountain that ended up [there],” explains Shapiro. “Irv’s came to fruition when I was presented with an opportunity—operating an ice cream trolley at Cherry Street Pier as part of Cantina La Martina’s La Placita food trolleys. I couldn’t pass it up, and I had recently become more interested in making ice cream. But it had never occurred to me to do it full time.”
Shapiro brings with her over 15 years of experience in both Santa Fe and Philadelphia restaurants. Locally, some may have recognized Shapiro as the pastry chef at Bridget Foy’s and Cry Baby Pasta before delving into the world of ice cream. That experience helps bring the personal touch to the brand, which is also what makes it stand out in Shapiro’s eyes.
“We make almost everything including our custard bases from scratch, on site,” she continues. “The only things we don’t make are the sugar cones and sprinkles, the peanut butter in our chocolate peanut butter brownie, Soom’s chocolate tahini in our banana chocolate tahini swirl, and the peanut butter and Oreos in our vegan chocolate peanut butter Oreo.”
The store owner notes there is opportunity in the future for collaborations with other local brands, but currently, there are a few standouts to try for this season’s menu.
“My current favorite is our sweet corn. I enjoy both eating it and [seeing] people’s reactions. Without fail, everyone who tries it has the same response — it tastes just like sweet corn,” Shapiro says. “Cookie Monster is another personal favorite.”
Shapiro also notes that Irv’s retro-themed storefront will have some new additions in the form of two fresh vegan options and a few new flavors.
“Expect to see some ice cream novelties—ice cream sandwiches, cakes and pops come summertime [too],” Shapiro adds.
Irv’s storefront will also feature one of Flakely’s pastry ATMs, offering a unique selection of gluten-free baked goods. Flakely comes from pastry chef Lila Colello, who saw a hole in the market for gluten-free and non-GMO treats.
The brand operates as a bake-to-order venue in Manayunk, immediately freezing their freshly baked goods to give to customers to enjoy at home. But the idea for different “ATMs” around the city was born in the summer of 2024. Customers can tap their credit card and open the door. Once inside, they can grab what they’d like, and with each item being tagged with a microchip, any product that leaves the freezer will be charged to the customer. Irv’s is the latest location in Philadelphia to add the concept to their venue.
Irv’s Spring hours are set Monday through Thursday from 3 to 10 p.m., Friday from 3 to 11 p.m., Saturday from noon to 11 p.m. and Sunday from noon to 9 p.m. at 932 E. Passyunk Avenue (in the former home of The Chilly Banana.) Hours are expected to expand around Father’s Day, and Philadelphians can still get their hands on scoops from Irv’s at Cherry Street Pier location for the duration of 2025.
“This space is a reflection of tradition, creativity, and care—values that have shaped my journey in the culinary world,” Shapiro finishes. “We love what we do and are so excited to be a part of the Bella Vista community.”
To learn more information about Irv’s Ice Cream, follow the brand on social media (@irvsicecream)
