From a small idea in Umhlanga to a dessert service for events
Snow Cream started in 2014 with a simple idea: serve a dessert that feels cool, light and memorable, especially in a place like Durban where warm weather and coastal humidity call for something refreshing. Based in Umhlanga, we grew by listening to customers who wanted something different from the usual cake table or ice cream station. Taiwanese-style shaved snow ice gave us that difference, with a texture that is soft, fluffy and easy to enjoy after a full meal.
Over time, we developed a service that works just as well in-store as it does at parties and events. Families visit us for an afternoon treat, while schools, companies and event planners book us for birthdays, weddings, festivals and activations. We now serve customers in Umhlanga, Durban, Ballito, Pietermaritzburg, Johannesburg, La Lucia, Hillcrest and Sandton, with catering set-ups suited to venues of many sizes. Whether the guest count is 20 or 500, we plan the service carefully so the dessert arrives looking neat and stays practical for the setting.
Why shaved snow ice is at the centre of what we do
Snow ice is different from a standard frozen dessert. It is shaved to create fine ribbons that stack into a soft, cloud-like serving, then finished with flavours and toppings chosen by the customer. That makes every cup or bowl personal. Some people prefer fruit, others like chocolate or a richer style, while many enjoy mixing a few toppings together. The variety keeps things interesting, and it gives guests a choice that suits different ages and tastes.
We keep our menu flexible because events are never the same. A school function in Pietermaritzburg may need simple, quick service with easy portions, while a corporate lunch in Sandton may call for a cleaner presentation and a more polished flow. For a birthday in Ballito, the right mix may be bright colours and playful toppings. Our aim is not to overcomplicate the dessert. It is to make sure the final serving tastes good, holds well, and feels generous without being heavy.
- Light, fluffy shaved snow ice for a refreshing finish
- Flavour and topping combinations to suit the event
- Portion styles that work for children, adults and mixed groups
- Service options for in-store visits, drop-off dessert cups and live stations
How we handle catering, from home parties to large venues
Our catering work is built around preparation, timing and clear communication. We start with the type of event, the location and the number of guests. A home party in La Lucia may need a compact setup that fits neatly into a driveway or garden area. A wedding in Hillcrest may need a more formal serving point, while a festival or mall activation needs a steady flow and a practical layout that can handle busy foot traffic. Each format is different, so we plan accordingly.
We also understand the realities of doing business in South Africa. Load-shedding, venue access, parking limits and municipal rules can all affect how a dessert station runs on the day. That is why we keep our approach organised and straightforward. If a venue has specific requirements, we work around them. If a client needs drop-off dessert cups instead of a live serving station, we prepare that way from the start. If the event needs setup support and structured serving, we make sure the team arrives ready to work. It is these small details that help the service run smoothly, even when the schedule is tight or the weather is hot.
- Birthday Catering
- Wedding Catering
- Corporate Catering
- School Event Catering
- Festival Catering
- Mall Activation Catering
- Home Party Catering
- Custom Menu Catering
- Live Serving Station
- Drop-Off Dessert Cups
- Event Setup Service
- Large Group Catering
The people behind the service
Snow Cream is shaped by a team that understands both customer service and event work. Nokuthula Zanele Mthembu leads as Managing Director, with Jason Naidoo overseeing operations and Ayanda Khumalo coordinating events. Megan Pillay manages the store experience, while Sibusiso Dlamini leads catering and Leanne Govender focuses on customer experience. Together, they keep the business practical, responsive and consistent from the first enquiry to the final serving.
We believe a strong team matters because every event depends on people doing their part well. The store team must prepare and serve with care, the catering team must arrive on time and set up properly, and the customer experience side must keep communication clear. That means guests are not left wondering what happens next, and planners can book with more confidence. It also means that the quality customers expect in Umhlanga is the same quality they should receive in Johannesburg or Durban. A dessert business only earns trust when the process works, not just the product.
What we value in every cup and every event
Our values are practical, not decorative. First, we value quality. The dessert must taste right, look neat and be served in a way that suits the guest and the venue. Second, we value creativity. Flavour choices, toppings and serving styles should feel fun without becoming messy or difficult to manage. Third, we value reliability. If a booking is confirmed, we work to deliver what was agreed, with the right team and the right setup.
We also value honesty in planning. If an event needs a simpler menu to keep service fast, we say so. If a venue is better suited to drop-off cups than a live station, we explain why. That kind of guidance helps customers make better decisions and avoids last-minute stress. For us, good service means being clear about what will work best, not trying to oversell the setup. Customers notice that. It saves time, and it often leads to a better result on the day.
- Quality ingredients and careful preparation
- Flexible service for different guest numbers and venues
- Clear planning before the event
- Friendly service without fuss
- Consistency across store visits and catering bookings
Serving communities across KwaZulu-Natal and Gauteng
Although our base is in Umhlanga, Durban, our work reaches a wider group of customers across two provinces. In KwaZulu-Natal, we regularly serve Durban, Umhlanga, Ballito and Pietermaritzburg. In Gauteng, we work with clients in Johannesburg and Sandton. That range matters because different areas come with different event styles, venue rules and timing needs. A corporate function in Sandton may need a tighter schedule, while a family celebration in Durban may focus more on atmosphere and guest enjoyment.
We keep the service local in attitude, even when the event is further afield. That means practical planning, straightforward communication and a clear understanding of what the day requires. Customers reach us through the enquiry form on our contact page, which helps us keep details in one place and respond properly. It also suits busy organisers who are comparing venue dates, guest numbers and catering options. Whether someone is planning a small gathering in Hillcrest or a larger event in Johannesburg, the process starts the same way: with a clear enquiry and a proper conversation about what is needed.
A dessert experience that feels easy to book and pleasant to serve
We want Snow Cream to feel like the easy part of event planning. Dessert should not create more work for the host. It should arrive on time, suit the occasion and give guests something enjoyable to talk about. That is why we keep our service structured and our menu adaptable. From a live serving station at a school event to a drop-off dessert delivery for a private party, the focus stays on making the experience simple for the client and memorable for the guests.
Snow Cream is for people who want something a little different, but still practical enough for real events, real venues and real schedules. We are proud of where we started in Umhlanga and of the network we have built across Durban, Ballito, Pietermaritzburg, Johannesburg and beyond. If you are planning a celebration, a corporate function or a large group booking, we are ready to help with dessert that is cool, light and thoughtfully served. That has been our approach since 2014, and it remains the way we work today.