Founded in 2007, Udders set out with a clear idea and very little interest in playing it safe.
From a small dessert shop in Singapore, we quickly became known for doing what others wouldn’t. Asian flavours for Asian palates. Boozy flavours for those who like their dessert with a bit of a kick. And yes, all served with a healthy dose of humour.
Playing Safe Was Never The Plan
Standing out meant taking risks, and we leaned into that from the start. Local desserts, tropical fruits, and bold ingredients met international techniques to create flavours that felt familiar, then surprised you anyway.
We provide Mao Shan Wang Durian that doesn’t hold back, Thai Milk Tea that actually tastes like tea, and Singapore Chendol that knows exactly what it is and refuses to be watered down. If a flavour couldn’t deliver, it didn’t make it past the tasting spoon.
That commitment to flavour-first thinking set the tone for everything that followed. From one shop to over 300 retail points across Singapore, and eventually into Malaysia, Indonesia, and the Philippines, Udders grew by staying stubbornly true to its roots. Airline collaborations with Singapore Airlines and Japan Airlines helped take things global, but the attitude stayed firmly local.
Serious About Flavour. Not About Ourselves.
At Udders, dessert is meant to elevate moments, whether it’s a birthday, a celebration, or a “survived the day” reward that feels like the perfect gift.
Ingredients like pandan, gula melaka, and tropical fruits are reworked into premium ice cream that still feels unmistakably Singaporean. Balance matters. Texture matters. And looking good never hurts either.
For those who prefer their ice cream with a little mischief, boozy flavours bring extra complexity. Think rum, bourbon, wine, and brandy, layered carefully so the alcohol enhances the flavour instead of hijacking it.
Always Experimenting. Never Boring.
Once a flavour makes the menu, it doesn’t get a free pass forever. Seasonal specials and limited editions keep things fresh and give us room to experiment – responsibly, of course! Here are just a few examples of flavours that made waves:
- Matcha Black Sesame (collab with Matchaya) – blended earthy matcha with rich, roasted black sesame for a bold, nutty scoop that felt grown-up but totally craveable.
- Chocolate Chewy Fudge (December ’25 regional run) – packed deep chocolate ice cream with thick, stretchy ribbons of gooey fudge that chocoholics couldn’t get enough of.
- Toffee Nut Cricket – mixed toffee nuts with crunchy cricket bits for a sweet, nutty, dare-you-to-try-it flavour that won over the brave.
Behind every new flavour is careful sourcing, endless tweaking, and one very honest question: Would we actually order this ourselves? If the answer’s no, we go back to the drawing board.
Still Home-Grown. Still A Little Rebellious.
Today, Udders delights fans locally, regionally, and beyond, all while keeping its slightly rebellious streak intact. Growth hasn’t dulled the personality. If anything, it sharpened it.
From humble beginnings to a familiar name in Singapore and the region, Udders continues to challenge the ordinary, one scoop at a time.
Because life’s little-big moments deserve ice cream that’s worth milking.
