Pakistani Soul.
Dubai Made.
Billo started with a freezer, a hand-crank churner, and a stubborn belief that the flavours of home deserved a pint of their own. This is how mithai became ice cream.
It began in a Karachi kitchen
Every summer, our grandmother set milk to simmer before the sun came up — reducing it for hours until it turned gold and sweet. By evening it was kulfi, pressed into steel moulds and frozen on the balcony.
We grew up tasting that patience. When we moved to Dubai, we couldn't find it anywhere. So we made it ourselves.
From mithai to pints
We took the flavours of the sweet shop — rose, cardamom, saffron, paan — and built them into a custard ice cream base. Real yolks, real cream, no gums or shortcuts.
What came out was familiar and brand new at once. Scoopable nostalgia, churned dense in small batches in Al Quoz.
We don't add air. We add time.— The Billo kitchen
What we hold to
Three rules we won't break, even when it's slower.
Real Ingredients
Whole milk, egg yolks, real saffron and pistachio. Nothing you can't pronounce.
Slow & Dense
Low overrun, churned hard. A Billo pint weighs more than the one beside it.
Made Here
Every batch is churned in Dubai and delivered cold across the city.
How we got here
Burns Road
Our muse: Karachi's legendary late-night ice cream strip — cold marble counters, thick falooda glasses, crowds spilling onto the street past midnight.
Peshawari Roots
We studied the Peshawari slow-churn tradition — dense, low-air, intensely creamy. That heavyweight texture became the Billo standard.
The Falooda Years
Translating desi dessert culture into scoops: rose syrup, basil seeds, vermicelli, and kulfi — the flavours of the subcontinent, one pint at a time.
First pints
Rose & pistachio churned in a borrowed freezer for friends. Dubai's first proper desi ice cream pint, delivered cold in a paper bag.
Billo Café opens
Scoops, kulfi sundaes and chai — our first dine-in counter at Marina. The freezer cases finally had a home.
Where we stand
Cafés across Dubai, pints in every neighbourhood. Still churning dense. Still adding time, not air.