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Paradis: Ice Cream You Should Try Now

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To be honest, there aren't many frozen indulgent foods that would get this writer to leave her cozy apartment in the wintertime to travel 20 miles north up the 2 freeway to Montrose. Yet the small community town, nestled in the foothills of the Angeles National Mountains, happens to be home to a new Danish ice cream export that just may have expanded that threshold of what it means to trek for food.

Paradis opened up its first US storefront in September, boasting "ice cream made with the freshest ingredients that's only about ten minutes old when it reaches the counter". Mouth watering flavors like mint/lime sorbet, tiramisu, and banana chocolate had forced this former resident of Italy to question her loyalty to gelato, so we pretty much had to catch up with the owners behind Paradis to find out a bit more about their delicious ice cream.

Thanks for talking with us! Let's start with a little history about the store.
The store opened on Sept 26th 2009. We are 2 owners, both Danish, Morten Thorup and Mia Pedersen (myself).

What makes Paradis stand out amongst other sweet treats, especially the current frozen yogurt craze?

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What makes Paradis stand out is the freshness of the ice cream. We make
our ice cream on site every morning. We use only the best and highest quality ingredients available, and always fresh fruit. Our ice cream is made with milk, and our sorbets with water. It's lower in fat than regular ice cream and gelato. We use raw organic sugar and our other dry ingredients are imported from all different countries. For example, our vanilla comes from Madagascar, our organic dark chocolate from Germany, our pistachios from Sicily. None of our ingredients are random, everything is carefully chosen, to get the absolute best and natural flavor.