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On the idyllic island of Kalvøy, just outside Stavanger city center, the Middelthon family runs a diverse and unique farm. Here you’ll find cattle, greenhouses, event spaces, island-grown berries, and an ice cream production that has earned its place in the local food scene. The story of Øy-is is one of dedication to local ingredients, traditional craftsmanship, and a passion for exceptional flavors.
It all began in 2017 when Anita R. Middelthon served homemade ice cream with fresh raspberries to guests at Kalvøy Maritime Park. The feedback was overwhelmingly positive, and by 2020, production expanded beyond the park. Since then, Øy-is has become a part of the offerings at several local retailers. Today, it is available at 13 outlets in addition to being served at Kalvøyparken.
Delivering the ice cream is a story in itself: most of it is transported in a wheeled suitcase, often delivered personally by Anita or her family, while two retailers receive their orders via ferry. This level of dedication reflects the care that goes into every step of the production process.
Øy-is is characterized by its high quality and use of locally sourced ingredients. The berries are handpicked on Kalvøy, while the cream and milk come from TINE, and the eggs are supplied by Sunde Gård. To ensure exceptional flavor, they also use carefully selected ingredients like Valrhona chocolate and vanilla beans from Madagascar. The combination of local ingredients and premium flavorings creates an ice cream with a truly distinctive character.
A cornerstone of Øy-is’ philosophy is the desire to offer restaurant-quality ice cream in single-serving cups. With a higher cream content than gelato, Øy-is has a creamy and rich texture that sets it apart from many other ice creams.
A Jubilee Product for Stavanger 2025
In 2025, Stavanger celebrates its 900th anniversary, and special jubilee products have been selected to showcase the city’s rich food culture. Øy-is is among these chosen products, an honor that highlights their commitment to local food culture and quality.
Kalvøy Maritime Park, which Øy-is is a part of, has been a hub for experiences, food, and culture for over 14 years. Ice cream production is a natural extension of this and has helped put Kalvøy on the map as a destination for flavor and experience. Stavanger 2025 marks an important milestone, and the future looks bright for this dedicated ice cream producer.
TEAL has recently begun working with Øy-is, marking the start of an exciting journey together. We are exploring opportunities for growth and development while working to identify synergies and connections within our network. So far, this collaboration has resulted in a partnership with Apal Sideri, where Øy-is produces ice cream using Sølvsider as an ingredient. This ice cream is sold at Apalstova, Apal Sideri’s own venue. This partnership exemplifies how innovation and networks can create exciting new products and opportunities.
Haven’t tried Øy-is yet?
Then it’s time to discover the taste of Kalvøy!