India’s love for ice cream is timeless, but the way it’s consumed is evolving—and leading that transformation is Hocco Ice Cream, a fast-rising brand with deep roots in the country’s frozen dessert industry. Launched by Ankit Chona, former Managing Director of Havmor Ice Cream, Hocco blends decades of industry insight with a fresh, modern appeal that resonates with the Instagram generation.
Backed by a compelling product strategy, savvy funding, and a bold vision for the future, Hocco is rapidly becoming a household name.
Credits: Ascendants
A Legacy Reinvented for Today’s Consumer
Hocco’s success story begins with Ankit Chona, who belongs to the family that once built Havmor into one of India’s most beloved ice cream brands before selling it to Lotte. With Hocco, Chona is reimagining what ice cream can be. The brand is a modern tribute to heritage, marrying time-tested methods with experimental flavours and a health-conscious twist.
Chona isn’t new to innovation—he’s also the mind behind food ventures like PHAB (a protein snack brand), 1944 Restaurants, and the premium ice cream line Huber & Holly. This background gives Hocco a unique edge in crafting products that are both indulgent and functional.
Fueling Growth with a ₹100 Crore Boost
In a significant vote of confidence, Hocco raised ₹100 crore (approximately $12 million) in a recent funding round. This round was spearheaded by the Chona family, venture capital firm Sauce VC, and Bollywood personalities Farhan Akhtar and Ritesh Sidhwani. The infusion of capital shot the brand’s valuation to ₹600 crore and is being strategically deployed to scale operations.
The focus? Expansion into Tier-1 and Tier-2 cities, building a stronger supply chain, and increasing production capacity to meet surging demand.
Innovation in Every Scoop
At the heart of Hocco’s appeal is its diverse and creative product portfolio, which now boasts over 150 SKUs. From the wildly popular Boss Bars—available in flavours like Biscotti and Charcoal Lychee—to the brand’s commitment to health-focused offerings, there’s something for everyone.
The introduction of low-calorie and sugar-free ice creams, which already contribute to about 2% of sales, signals Hocco’s readiness to tap into the wellness market without compromising on taste. This dual approach—fun and functional—is exactly what today’s consumers want.
Turbocharging Production & Distribution
Currently, Hocco operates a 7-acre facility in Ahmedabad, capable of producing 40,000 litres of ice cream per day. By the summer of 2025, this number is expected to more than triple to 1.3 lakh litres daily. To support its northern India expansion, the brand is also building a second plant in North India, which will significantly reduce logistical costs and increase delivery speed.
In retail, Hocco’s ambitions are equally impressive. The brand plans to double its retail presence—from 15,000 to 30,000 stores across India—and grow its exclusive parlours from 150 to 250 by the end of 2025.
Entering the Premium Game with Huber & Holly
Recognising the growing demand for premium experiences, Hocco has brought its luxury sub-brand Huber & Holly into the retail spotlight. Known for decadent flavours like Pondicherry Vanilla and Sicilian Pistachio, this range competes directly with international brands in India’s metros.
With premium ingredients and high-end packaging, Huber & Holly aims to redefine indulgence and make gourmet ice cream more accessible.
Gunning for ₹400 Crore by FY26
With a clear vision and structured growth path, Hocco is aiming high. The company has set its sights on reaching ₹400 crore in revenue by FY26—a feat that would place it firmly among India’s top three ice cream brands.
Its secret? A potent mix of innovative products, aggressive expansion, strategic funding, and a deep understanding of the Indian consumer.
Credits: Mint
Final Scoop
As India’s food landscape shifts toward more conscious, experience-driven consumption, Hocco Ice Cream is perfectly positioned to lead the next era of frozen treats. Backed by heritage and driven by innovation, it’s not just selling ice cream—it’s serving a whole new experience.
