Underground Creamery makes about 400 pints of ice cream a week at a shared kitchen in the Heights. They sell out of their junk food-inspired flavors in about 20 seconds.
So when I asked him if
"A lot of our family and friends here right now are also teachers," he said."They're in the same batch." "There’s a point where you have hundreds of pints, you kind of just want to make it yourself,” he said. “I kind of made my own dream flavors and shared it on Eats Gone Wild.” Underground Creamery owner Josh De Leon, 31, puts hand-written labels for the Miso Banana Brownie Caramel ice cream he is making Thursday, June 9, 2022, in Houston. De Leon started making ice cream in 2018. Today, he's making 400 pints for a customer base of 4,000 from the kitchen he shares with Pudgy’s Fine Cookies.Underground Creamery owner Josh De Leon, 31, shows the miso caramel he made for the Miso Banana Brownie Caramel ice cream Thursday, June 9, 2022, in Houston.
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