Irish-based Murphy’s Ice Cream expansion into China is one of its best decision ever made, as the firm’s signature ice cream flavours such as Brown Bread, Dingle Sea Salt and Dingle Gin helped the company to achieve record revenue of nearly €4 million (US$4.7 million) in 2024 and a positive 179% jump in after tax profit.
Co-Founder and CEO of Murphy’s Ice Cream, Sean Murphy, said that the performance of the company’s Chinese franchised operation, which currently has 3 stores, is included in the financial results for 2024. Murphy said that there is great potential for further expansion of Murphy’s Ice Cream in China which currently focuses only in the city of Dalian.
Established in 2000, the independent handmade ice-cream maker now operates 6 outlets in Ireland and 3 in China.
Murphy’s Ice Cream is now setting its sight on overseas expansion with US on its radar.
Currently, the company also sells its ice-cream tubs through over 50 stockists located in Dublin, Kildare and Co Wicklow. There are no plans yet to do the same for its overseas markets.
