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Back by popular demand: Almond Caramel

Back by popular demand, Almond Caramel real dairy ice cream is back on the menu! This sumptuously smooth and creamy ice cream is permeated by rich caramel and engulfs sugar coated nibbed almonds… it’s certainly not one for sharing!

Available in 5L tubs, contact us for more information.

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Deliciously Yorkshire Taste Award Winners 2021!

We are delighted that our Lemon Curd real dairy ice cream won ‘Best Ice Cream/Dairy’ at the Deliciously Yorkshire awards on 10th November at the Pavilions of Harrogate.

The panel loved the Lemon Curd ice cream praising its ‘natural flavour’ and balance of sweetness. A really well made and classy ice cream!’

The Awards, which are the biggest food and drink accolades in the North of England, attracted hundreds of entries from businesses of all shapes and sizes from throughout the region. We’re thrilled and very grateful to be crowned 2021 winners!

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Sticky toffee pudding is one of the nation’s favourite desserts and we don’t need to ask why. It’s a hearty and warming treat, perfect after spending time outdoors watching the skies light up this bonfire night.


200g pitted medjool dates

100g unsalted butter

75g demerara sugar

75g dark brown soft sugar

2 large eggs

250g plain flour

1 tsp bicarbonate of soda

1 tbsp baking powder

100g dark chocolate, roughly chopped

Yorvale Vanilla Pod ice cream

For the sauce 

200ml double cream

75g unsalted butter

200g dark brown soft sugar

30g cocoa powder


1. Put the dates in a bowl with 300ml boiling water. Leave to soak for at least 30 minutes.

2. Put all sauce ingredients and 300ml boiling water into a pan and whisk over a medium heat, simmer for 2 minutes. Turn off the heat and leave to cool slightly.

3. Once the dates are soaked, blitz the dates and water until you have a smooth paste.

4. Butter a deep 35 x 25cm dish and heat the oven to 180C / 160C fan / gas4.

5. Beat together the butter and sugar until smooth. Add the eggs one at a time, beating between each addition. Fold in the flour, bicarb and baking powder along with a pinch of salt. Once combined, mix in the date puree, then fold in the dark chocolate.

6. Pour the sponge batter into the prepared dish and spread out evenly. Pour the sauce evenly over the top of the batter.

7. Bake in the oven for 30-35 minutes until risen.

8. Serve with a generous helping of Yorvale Vanilla Pod ice cream. Share yours on social media @yorvaleltd #loveyorvale

Recipe Credit: BBC Good Food

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We are delighted to have scooped up two awards (pardon the pun!) at the Guild of Fine Food Great Taste Awards 2021! 
Our real dairy Caramel Honeycomb ice cream has been awarded one gold star, along with our real dairy Lemon Curd ice cream which was also awarded one star. The judges said “A smooth ice cream, pale with a lovely ripple of bright lemon curd running through it. The cream melted beautifully and managed to be refreshing without being oversweet from the curd. The lemon gave the cream a welcome citrus tang while allowing the dairy aspects to hold their own. We like the milky nature of the ice cream and the silky feel in our mouths.”
Great Taste is the largest and most trusted food & drink accreditation scheme in the UK. The judges look for truly great taste, regardless of branding or packaging. They take into account texture, appearance and of course the quality of the ingredients; they will note a good aroma, a decent bite, or a particularly smooth or crunchy texture. But above all else the question remains – does the product taste truly great? 
Browse the full list of 2021 winners.
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We have been busy working with the talented designers at Adigi to create our new branding, they’ve done a great job and you’ll see our new packaging roll out soon!

So, what’s changed?

We wanted our branding to communicate our quality and traditional business values, so we have chosen two classic colours to do this. We  now also have a stamp effect logo, so when you see this, you know the ice cream or sorbet you’re about to enjoy is an authentic Yorvale product.

We have gone for a more rustic, timeless feel to emphasise how proud we are to produce traditional, British ice cream. We have added our established year and a version of the Union Jack flag to our packaging to communicate this.

Our herd has grown, we have added an additional two cows to our logo to represent the development the company has made since the first day it started producing ice cream over 30 years ago. It was very important for us to keep the cows involved in our logo as they are part of the Yorvale family, our favourite supplier, and without them we wouldn’t have our deliciously creamy milk that creates our award-winning ice cream.

So, what do you think? Keep your eyes peeled for the new packaging landing soon!‍

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Go on, treat yourself!


125ml milk

3 large scoops of Yorvale Cookie Dough ice cream

Double cream, whipped

Chocolate sauce, to decorate

Cookies, to decorate


1. Place the milk and ice cream into a blender and mix until smooth

2. Whip the double cream until stiff peaks form

3. Drizzle the chocolate sauce inside the jar, then pour in the blended shake

4. Top the milkshake with whipped double cream, cookie pieces and finish with a sprinkle of cookie crumbles. Enjoy!

Fancy giving this recipe a try? Make sure you tag us in your creation @yorvaleltd and use the hashtag #LoveYorvale

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The Blaeberry Pie was ever popular across Yorkshire due to Bilberries growing in abundance across the hills. Traditionally, Bilberries were gathered for Lughnasadh, a Gaelic festival marking the beginning of the harvest season and therefore plenty of food, a lot of which were preserved for days when food wasn’t readily available.
A Blaeberry pie is simply a pie made with Billberries instead of Blueberries, however, for the sake of ease, we have altered this traditional recipe to use Blueberries.


For the pastry 
this recipe is for a pie in a 22 cm pie dish, including the bottom part, I only use the top for this pie so you will have some leftover dough to freeze or make little pies with

250g plain white flour
150g cold butter
1/2 teaspoon of lemon juice
100ml ice cold sparklingwater
pinch of sugar
1 egg white for egg washing the pastry

For the filling

500g blueberries
85g cane sugar (you can add 100g if you like things very sweet)
1 level tablespoon of cornflour (cornstarch)

Yorvale ice cream, to serve



1. Mix flour and sugar using a food processor or by hand

2. Finely slice half of the butter into the flour, shake the bowl so the butter is covered in flour

3. Use a round knife to cut the butter into smaller pieces until the mixture resembles crumbs. You can also use a fork to do this

4. Put in the fridge for 30 minutes

5. Add the other half of the butter and do the same thing, cutting the butter into smaller pieces

6. Add the lemon juice to the water

7. Start adding the water to the flour and butter, bringing the dough together. Make sure you don’t over handle the dough, when it gets sticky, refrigerate again. The dough needs to stay cool

8. When you’ve managed to bring the dough together into a large lump, wrap in clingfilm and refrigerate for 1 hour

9. Mix the sugar with the cornflour

10. If you would prefer to have the pastry underneath and on top of the filling, start this step after step 13, otherwise if you just want to place the pastry over the top add a layer of berries to the pie dish

11. Add a layer of sugar and cornflour mixture and keep on doing this until the pie dish is slightly heaped with fruit

12. When the dough has rested enough preheat your oven to 220°C

13. Roll out your dough on a floured surface until it’s half a cm thick

14. Line the pastry over the pie dish filled with fruit and trim the edges

15. Give the pastry a generous egg wash and score the middle of the pastry with a sharp knife so the steam can get out

16. Put the pie in the bottom part of the oven for 15 min at 220°C, after 15 min reduce the heat to 180°C and bake for 20-30 minutes

17. When ready, leave it to rest for 20 minutes so the fruit can set a little

18. Serve warm with a scoop of delicious Yorvale ice cream.

Fancy giving this recipe a try? Make sure you tag us in your creation @yorvaleltd and use the hashtag #LoveYorvale

Recipe from Pride and Puddings by Regula Ysewijn

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Rhubarb and vanilla upside-down cake with warm strawberry syrup, chocolate soil and Vanilla with Vanilla Pod ice cream.

For the cake
2-3 sticks of Rhubarb, trimmed and cut into 10cm lengths (dependant on cake tin size)
2tsp vanilla extract
195g caster sugar
115g Butter, plus extra for greasing
2 medium eggs
115g self-raising flour

For the strawberry syrup
400g Strawberries, cut up into small squares
1 Fresh lemon
4tbsp granulated sugar
2tbsp water
1/2 tbsp cornflour

For the chocolate soil
70g plain cooking chocolate, cut into small pieces
100g caster sugar
2 tablespoons water

Yorvale ice cream, to serve



For the Chocolate Soil

1. Heat the sugar and water in a pan until it reaches 130oC

2. Remove the pan from the heat and add in the chocolate pieces, stirring straight away with a whisk until all the chocolate is coated in the sugar

TIP: Pour the chocolate soil into a container then fill the pan with water and bring to the boil to remove the remainder of the chocolate

For the Strawberry Syrup

1. In a large saucepan bring the strawberries, lemon juice, sugar and 2 tbsp water to a boil over medium-high heat, stirring frequently.

2. Reduce heat slightly and allow to boil until juices are extracted and strawberries have softened stirring occasionally.

3. In a small bowl whisk together the remaining water and cornflour until smooth, pour the cornflour mixture into the strawberry mixture and let boil, stirring constantly for 1 minute.

For the rhubarb upside-down cake

1. Put the rhubarb in a pan with ½ the vanilla extract, 80g of the caster sugar and 100ml water. Simmer for 5-8 mins, or until the rhubarb is just tender. Set aside to cool

2. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 10cm cake tin.

3. In a large mixing bowl, beat together the butter, eggs, flour, remaining caster sugar and remaining vanilla extract until smooth.

4. Use a fork to arrange the pieces of rhubarb in the bottom of the tin.

5. Pour over the cake mixture, smoothing down with the back of a spoon. Bake for 25 mins, or until the sponge is golden and springs back when touched lightly.

6. Turn out the cake onto a plate, drizzle over the strawberry syrup, spoon on the chocolate soil and place a scoop of Yorvale Vanilla with Vanilla Pod ice cream on top of the bed of chocolate soil.


Serve and enjoy!

Fancy giving this recipe a try? Make sure you tag us in your creation @yorvaleltd and use the hashtag #LoveYorvale

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June 10, 2021

This month we’ve finally seen the sun, and what lovely weather we have had here in Yorkshire so far! but what’s been happening on the farm?

Here on Fossfield Farm, it continues to be busy in ice cream production thanks to the beautiful sunshine and bank holidays!

On the farm, we are continuing to plan ahead and make sure we grow enough food for the girls throughout Winter. Along with the everyday jobs such as caring for our cows and calves, milking twice a day and any odd maintenance job’s we also see:

  • Silaging. The weather has finally turned for us, meaning we were able to cut the grass! We use contractors to come and mow the grass, row it up and a forager to move it from the field into the trailer, then the trailer is emptied into the large silage clamp. Once the field has been cleared and all the grass is in the clamp there’s a large black sheet placed over it and this allows the fermentation process to start which preserves this lush Yorkshire grass for feed in the winter. This year we didn’t start silaging until 3rd June, making it the latest silaging we’ve had! Sadly, the long winter of dry weather and plenty of frosts, followed by an unusually large amount of rainfall meant the fields were just too wet to take any large machinery near. However, now the fields have had plenty to drink, and the sunshine is out, the grass is growing well again! We hope to take our second cut of grass next month, providing the weather keeps being good to us – keep your fingers crossed!
  • Calving. This month, we have only had one calf, a gorgeous little girl who will eventually join the herd when she’s older and contribute to producing delicious Yorvale ice cream and Yorlife kefir.

Stay tuned for more farm antics on our social media!

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June 4, 2021

It’s #WorldEnvironmentDay and here at Yorvale we are extremely passionate about the environment, so much so that we farm and produce with the environment in mind!

How we look after our environment

Fossfield Farm, originally a small dairy farm, is now home to Ian and Lesley Buxton, their 36 girls (cows) and Yorvale. Although the farm has diversified this doesn’t stop us from looking after our environment. As farmers, we have a duty of care to look after our environment, so here’s a few examples of how we do this…

Using natural fertiliser. We only have a small 80-acre farm, just enough to grow grass for grazing as well as growing grass and maize to be cut and preserved ready for the girls in the winter. In order to help the grass and maize crops grow, we opt for using what we have available to us, and on this farm, we have plenty of muck from the girls who have to be housed through the winter. Sadly, Yorkshire gets too cold for them to be outside, the grass doesn’t grow so they don’t have any nutritious food available outside and the more rain we get, the more these heavy girls can cause lasting damage to the fields. The reason muck is spread over the fields is to add fertility to grow the crops and improves the soil structure. Spreading the waste from the cows over the field is an organic way of feeding the fields and recycling the waste.

We’re saving energy. Our 100-kilowatt solar panels provide power for the factory. As Yorkshire doesn’t often get the lion’s share of the sun we also source electricity from Haven Power who supply renewable electricity. Haven Power is part of the Drax Group, Drax is converting to biomass (four out of their six boilers have been converted to biomass) which is a renewable, sustainable form of energy. We also have a heat exchange unit to harvest the heat from the cold room compressors, this gives us free warm water as well as saving energy as the compressors are not having to run as long.

Using an enclosed adiabatic water recycling system. This is an intelligent closed-loop cooling technology that essentially acts as a large radiator. The water in this closed-loop systems flows alongside the various stages of our ice cream production, the water is used to cool the pasteurised ice cream and also cool the compressors attached to the continuous ice cream freezing units. The water then flows to the outside radiator where the fans cool the water back down to an ambient temperature. This system allows us to save water going to waste.

We recycle everything we possibly can. We recycle our waste cardboard and plastic. We carefully control our stock of marketing material to ensure little to no wastage, and with our new packaging, we will make sure to use up the old stock before starting to fill the new packaging- even if we are excited to use them! We also manage to reuse various items from production on the farm, I’m sure you can imagine the number of items that can be upcycled into something useful!

We farm traditionally. Due to our favoured approach of farming in a traditional manner, this makes our way of farming more sustainable. We use what we have available and make conscious decisions based on our farm, our animals and our environment. As we only have a very small herd of 36 cows we are able to milk using traditional methods which means no huge amounts of electricity is needed, just good old fashioned hard work is required!

We farm and produce on Fossfield Farm. This means the milk our girls produce is only ever transported a mere 100 metres across the farm to production to be made into delicious ice cream or Yorlife Kefir. We have plenty of space on our small farm, which means no unnecessary transport of 1,000’s litres of milk. It wasn’t that long ago the milk was moved across in those good old fashioned churns!

We inject our wastewater. The washout water from producing ice cream, sorbets and kefir throughout the year is all stored up in a large tank, this is then injected into the land. This is done for the same reason as muck spreading, it removes the water waste from the factory in an environmentally friendly way and is used again as organic fertiliser to help the crops grow.

We welcome nature into our fields and hedges. Being surrounded by English countryside we have an abundance of wildlife which we work around and try not to disturb. We make sure to cut our hedges by the end of February to allow nesting birds enough time to build their nest and hatch their eggs without being disturbed. We currently have a blackbird nest next to the cow’s barn which we have been monitoring from afar, an array of birds that fly from hedge to hedge down the lane and on a warm summers afternoon, Mr Fox can often be seen in the distance roaming around the fields!