Chef Wayne Moncur has redefined what ice cream can be in The Bahamas. As the force behind local ice cream brand Mudda Freeze, he has become the country’s leading name in frozen desserts, drawing lines of locals and visitors eager to experience flavors that are bold, nostalgic, and distinctly Bahamian. What began as an experiment in creativity has grown into a cultural phenomenon, with each scoop reflecting his instinct for balance and innovation.

In this Q&A, Moncur shares, in his own words, the creative vision behind Mudda Freeze, the discipline that sustains it and the inspiration driving its evolution. From unexpected flavor pairings to the roots of his culinary journey, he offers insight into how he continues to shape one of the country’s most talked-about brands.

1. You’re known for elevating local ingredients in unexpected ways. How do you approach transforming something familiar into something new?  What’s one combination that surprised even you?

-My initial strategy is to analyze the ingredients and seek the most effective way to preserve the flavor's authenticity. My second approach is to determine which culinary technique will achieve the most impactful flavor to evoke a "wow" response from someone. The next layer approaches the flavor combination unconventionally. One of the flavor combinations that really translated exceptionally well into ice cream, and surprised me, is our vegan coconut milk base, "Miso Eggplant Oatmeal Cookie".

2. What’s one flavor combination that truly captures your approach?

-Lol. I will have to say three flavors capture my approach – "Tamarind Balsamic Jolly Rancher Sorbet", the " Peas & Rice Ice Cream", and our " Skyjuice Sorbet" 

3. When people think of The Bahamas, ice cream isn’t always the first thing that comes to mind. Why do you think it should be?

-For grown folks to awaken an emotional connection with their childhood. To revive a very pleasant food experience they once had. To introduce true Bahamian recipes to younger Bahamians in an unconventional, unforgettable way. For our global foodies – to provide the best possible Bahamian cultural experience through our ice cream. To create the most unique, Bahamian-driven ice cream destination in the world.     

-Ice cream is the perfect food complement for the weather and atmosphere throughout our Bahama Islands. Sun, beach, clear blue skies, and ice cream are the perfect combination. 

 4. Beyond taste, what experience are you trying to create with your ice cream? 

-I want to take them on a nostalgic food journey with me, walking through the settlements and beaches of Cat Island; enjoying tea and homemade bread in the mornings and consuming seagrapes, guavas, sapodillas, soursop, tamarind, and turpentine mangoes; enjoying my grandmother's Benny cake and watermelon jam. 

 5. How important is it for you to source ingredients locally?

-Sourcing quality local ingredients is the foundation for Mudda Freeze. We embrace the value of supporting and maintaining a relationship with Bahamian farmers and artisans. Quality local ingredients translate into  a premium Bahamian story. I cannot imagine any other way. 

 6. For someone visiting the islands, what flavor would you insist they try before they leave?

- Lol. It’s impossible to pick one flavor that defines the Bahamian experience. A visitor must try the “Guava Cookies & Cream”, “ Skyjuice Sorbet”, and the “ Seagrape Ricotta Cherry”

 7. Do you see Bahamian ice cream becoming part of the country’s culinary identity?

-I absolutely, wholeheartedly [believe] that artisan, Bahamian-made, Bahamian-inspired ice cream will actually be in the forefront of the local culinary scene, similar to the impact of conch salad. Like I previously said, it’s the perfect complement for our tropical environment. I aspire for visitors who are planning a trip to The Bahamas to place Mudda Freeze on top of their bucket list. I aspire every day for Mudda Freeze to make the top ten ice cream destinations in the world. 

 8. As a well-known chef, what drew you to ice cream as a medium for creativity?

-In the local Chef world everyone would probably tell you that my strength is certainly on the savory side of the gastronomy scale.

Creating a Bahamian Artisan ice cream parlor was always one of those dreams that I kept on the shelf for a while. One day I decided to make this dream a reality. I also want to create the first chef-driven, Bahamian Artisan Ice Cream Parlor in The Bahamas. 

Also, a lot of the unique ingredient combinations I used throughout my 30-plus year culinary career, I took note of and translated to ice cream. 

Also, in the near future, Mudda Freeze menu will undoubtedly have savory options. 

 9. While the new storefront is still in the works, your work continues. What’s been driving you during this time?

-First of all, our very loyal customers. They are like our family. Our team always aspires to blow them away with our unconventional and classic ice cream and sorbet flavors and our warm, genuine service. So, I am continually researching and product-testing and discovering innovative ways to be the trendsetter. Also, as a Bahamian creative, through my lens I always aspire to represent my country with the highest standard consistently.

 10. Finally, what does the perfect summer scoop look like to you?

- My perfect summer ice cream scoop would be a mix of our “Guava Cookies & Cream” and our “SUPERSTAR - Sugar Banana & Milk Chocolate Ice Cream” on a handcrafted waffle cone.