Jacqueline churned up her first batch of on-farm ice cream in 2011 (the flavor was Blue Chip!), discovering a passion for creating these frozen desserts.

During a junior year chemistry class at Ursuline Academy Wilmington, DE, she learned about wonderful things like overrun, lactose, fat globules and emulsions! She next attended Penn State’s Ice Cream 101 course, along with her father, Wayne, and received her certification in ice cream production.

These experiences left her fascinated by agricultural food sciences and propelled her to obtain a bachelors in food science and technology and MBA specialized in food and agribusiness from Delaware Valley University, Doylestown, PA.

Lockbriar offers unparalleled access to the other side of ice cream making: the ingredients! By sourcing from a reputable, quality local dairy, the focus of our production can be on creating unique and wonderful flavors made exclusively with freshly grown and locally sourced ingredients.

Start dreaming of plump red raspberries, gardens of fresh mint, bright blueberries, mixed briar fruits with lavender blossoms, and clover honey swirls from Lock's Apiary.

Lockbriar has the BEST ice cream on the eastern shore and is the only homemade, on-farmmade ice cream company this side of the bay.