RIVERSIDE, Calif. — From grove to cone, UC Riverside (UCR) is crafting a uniquely local ice cream experience by turning campus-grown citrus into artisan flavors served right at the student center.
This innovative farm-to-scoop initiative is the result of a collaboration between UCR Dining Services and Coney Island Creamery, an artisanal ice cream manufacturer based in San Dimas known for its boutique and Southeast Asian-inspired flavors. The custom UCR flavors—such as Boukhobza vanilla and Ortanique chocolate—are developed from citrus fruits picked directly from UCR’s Givaudan Citrus Variety Collection.
In April, a group of Dining Services staff, chefs, and managers handpicked over 240 pounds of fresh citrus, including Boukhobza blood oranges, Ortanique (an orange-tangerine hybrid), and Meyer lemons. These fruits were then juiced and processed into marmalades, syrups, and curds at UCR’s Glasgow Residential Restaurant before being delivered to Coney Island Creamery.
There, managing owner Sandra Saragih and her small team used traditional small-batch methods to transform the citrus into rich, creamy ice cream. Each flavor is created with precision: the ingredients are blended with milk, frozen in a batch freezer, then “shocked” in a hardening cabinet for optimal texture and shelf life.
“It’s an amazing collection,” Saragih said of UCR’s citrus grove. “Each fruit has its own personality, and we try to bring that out in the ice cream.”
The partnership began last fall with the launch of Scoops Ice Cream at the HUB, UCR’s student union, where signature campus flavors are sold alongside Blue Bunny offerings. The UCR-exclusive varieties are also packaged in four-ounce cups under the “Citrus Gifts” label and stocked at Scotty’s convenience stores.
According to Kurt Duffner, director of retail and restaurants for Dining Services, the initiative is about more than just flavor—it’s about connecting the campus community. “The best part of our job is connecting students, staff, and faculty through food,” Duffner said.
With seasonal flavors like Yuzu matcha and honey rose pistachio already selling out quickly, the response has been overwhelmingly positive. Dining Services plans to expand offerings in the future, incorporating other UCR agricultural research products such as avocado and honey, with new creations like milkshakes and micheladas on the horizon.
As this unique collaboration flourishes, it reflects broader trends in the latest ice cream franchise scene—where authenticity, sustainability, and hyper-local ingredients are becoming key differentiators. With their hands-on approach and dedication to flavor innovation, UCR and Coney Island Creamery are carving a flavorful niche in the evolving world of ice cream franchise opportunities.
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