Ice Cream Charlie, a longstanding fixture in Christchurch, has been serving its signature Vanilla Ices to locals since 1903. Recently acquired by new owners Gareth and Sarah Eddy, the business marks a rare example of a company with more than 120 years of continuous operation in the region.

The Eddys became the ninth custodians of Ice Cream Charlie after spotting the opportunity last year. What began as an informal conversation grew into a serious venture as they recognised the value of a business steeped in local tradition. Both described their role as caretakers, aiming to preserve a heritage brand for future generations rather than merely operating a commercial enterprise.

Central to Ice Cream Charlie’s appeal is its original Vanilla Ices recipe, which has been carefully preserved and passed down through successive owners. The Eddys noted that the recipe remains a closely guarded secret and, uniquely, they did not receive it as part of due diligence when purchasing the business. The formula and production process were transferred only after the sale was finalised. The production retains a traditional, multi-day method involving brewing, preparation, and churning, distinguishing it from modern ice cream manufacturers offering a broad variety of flavours. While the business continues to use the original raspberry syrup recipe as well, the menu has gradually expanded to include new toppings and items to meet evolving customer tastes.

The company’s resilience has been tested over its 122-year history, surviving global events such as world wars, the Great Depression, significant shifts in food manufacturing, the Christchurch earthquakes, the resulting central city red zone, and more recently, the COVID-19 pandemic. Ice Cream Charlie was forced to pause operations at its central city location for over two years following the 2010 and 2011 earthquakes but experienced a strong resurgence upon its return to Victoria Square in late 2014, with customers lining up for extended periods.

Reflecting on the city’s recent developments, Sarah Eddy expressed optimism about Christchurch’s revival, noting increased tourism and a renewed vibrancy in the central city area. She highlighted a growing appreciation for historic local businesses amid ongoing urban renewal, suggesting that institutions like Ice Cream Charlie contribute to a sense of identity and continuity for residents and visitors alike.

For entrepreneurs, the Eddys emphasised the demands of running a small business, underscoring the need for hard work, adaptability, and managing diverse operational aspects beyond the core product, including staffing, compliance, and customer engagement. They noted that while a business plan is critical, the practical realities of business often require flexibility and resilience.

As Ice Cream Charlie enters its next chapter, the new owners are committed to upholding its rich legacy while adapting to contemporary trends, ensuring that this Christchurch icon remains an integral part of the city’s culture for years to come.