Seventy-five years ago, Gordon “Mac” and Ernesteen “Ernie” McConnell embarked on a journey to create the finest ice cream in the world. In 1949, their dream came to life with the launch of McConnell’s Fine Ice Creams, and the opening of their inaugural location on Mission and State Street in December 1950.
What set McConnell’s apart was its commitment to simplicity and quality. While other ice creams of the time were laden with artificial additives, McConnell’s stuck to locally sourced cream, pure cane sugar, and straightforward ingredients. Their artisanal homemade base, boasting 18+% milkfat, set a standard unmatched by competitors, resulting in dense, smooth, and flavorful ice cream.
After Mac McConnell’s passing in 1962, Ernie sold McConnell’s to Jim and Jeney McCoy, who expanded the brand’s reach across Southern California. In 1975, they acquired The Old Dairy, transforming it into McConnell’s headquarters.
In 2012, Michael Palmer, a winemaker, and his wife Eva Ein, a chef, acquired McConnell’s, maintaining operations at The Old Dairy. Recognizing the need for expanded manufacturing capabilities, they oversaw the construction of a new facility in Oxnard.
Under Palmer and Ein’s stewardship, McConnell’s flourished, with the flagship store opening on State Street in 2013, paying homage to the original shop. Today, six McConnell’s shops dot California’s coast, and their products grace over 2,000 grocery stores and markets nationwide.
Unlike competitors, McConnell’s controls the entire manufacturing process, ensuring quality at every stage. To celebrate their 75th anniversary, Palmer and Ein reintroduced four classic flavors and offered a 49% discount across all locations.
Despite its growth, McConnell’s essence remains unchanged — a beacon of tradition, family, and unparalleled flavor. As they continue to innovate and expand their offerings, McConnell’s Fine Ice Creams remains a beloved destination, epitomizing timeless indulgence.
