Pollokshields to Govan: Peacock's Ice Cream is a hit just six months after it launched

But even the entrepreneur was surprised when her tubs of North American style ice cream started selling out in just three minute's flat.

Now Jennifer's new venture has taken off to such an extent she's had to move Peacock's Ice Cream from her tenement kitchen to a larger home in Govan.

While she says the success of the business is "surreal", she's also relieved to have her flat back to being a home.

Jennifer said: "It has all been a bit surreal. It happened quite quickly.

"But it is a relief to be in here and to be back up and running and to have more space and not have it take over my kitchen.

"The ice cream had taken over the fridge so I would have milk and cream and then the ice cream base in the fridge, and it took over the kitchen table so I was having to eat my dinner in the living room.

"I haven't had a kitchen in use for months but it's such a relief now to walk in and have the space back."

In July the Glasgow Times told how Jennifer was setting up Peacock's Ice Cream from her Pollokshields flat after deciding to turn her ice cream making hobby into a business.

The Canadian also owns lifestyle company Lake and Loch, which was badly effected by the pandemic.

Setting up a second business during the crisis felt, she said, "a bit crazy" - but the gamble has paid off.

Jennifer said: "When I first put the initial tubs online, they sold out in eight hours and I was quite pleased with that, quite chuffed.

"And then the next ice cream drop sold out within three hours and then the next one sold out within an hour and then it got to the point where it was selling out in three minutes... and I know that's frustrating for customers so that's when I realised I needed to increase production because there was a demand for it."

Jennifer Clapp whose ice-cream business Peacocks is thriving Picture: Gordon Terris

The new premises in Govan - and a new ice cream machine that cost more than her car - will allow Peacock's to produce three times as much ice cream a week.

While her original ice cream machine could churn out two tubs every 20 minutes, the new machine does 10 to 12 tubs every 10 minutes.

An exciting prospect for fans of the brand but understandably daunting for Jennifer, who does everything on her own from recipe development and hand making the ice cream to social media and logistics.

She said: "This is exciting... but not without its challenges of course, and it's a learning process and I've been dealing with aspects you wouldn't think of when opening an ice cream business.

"So organising garbage and recycling collection or having to get hot water tanks installed or upgrading the unit to three phase power for the new ice cream machine.

"It feels exciting and I am excited but it's still a challenge nevertheless.

"I'm doing everything, making the ice cream, recipe testing, social media, emails, organising deliveries, logistics of deliveries, everything. It's a lot of work."

Although Jennifer is settling into her new routine in the larger premises, she is thinking of the future and aims to eventually be able to ship across the UK using dry ice.

Her favourite part of making her ice cream is coming up with ideas for new flavours - and trying them out.

Jennifer Clapp whose ice-cream business Peacocks is thriving Picture: Gordon Terris

She said: "I've been making ice cream as a hobby for a few years and I would always come up with ideas and try them out so I have a book of all my ideas I've written down.

"That's the best bit about making ice cream is having an idea - so, for example, 'If Germany was an ice cream, what would it be?' and that's quite creative and fun so that's definitely the best bit of this."

She's also started making vegan flavours, which is more of a challenge.

Jennifer added: "Mine is premium North American inspired ice cream, and all of the add ins are made from scratch, as is the ice cream base. I don't use any artificial flavours or thickeners so when you look at the label you would recognise most, if not all, of the ingredients.

"Vegan is really hard. I'm having to make a vegan base using coconut cream and then trying to make flavours that compliment coconut because it can be quite overpowering so really challenging.

"I haven't done any vegan flavours yet with the new machine just because I haven't nailed it. It needs to be really good.

"I don't want it to feel like it's something to appease vegans and non-dairy customers."

Initially Jennifer would launch her new flavours online each fortnight for home delivery the following weekend.

People have become more accustomed to delivery services during the pandemic and Jennifer has been refining the system for customers.

Jennifer Clapp whose ice-cream business Peacocks is thriving Picture: Gordon Terris

Now the ice cream is ready to order online on a Sunday night with Thursday night pick ups from the Govan unit, Friday night and Saturday deliveries and pick up available from Strathbungo coffee shop BAM on a Sunday.

Ice cream, of course, has the added headache of getting it to customers before it melts.

Now, with the increase in capacity, the ice cream is still selling out quickly but now it's in an hour, which is "more manageable" - and doesn't show any signs of slowing down.

Jennifer added: "I'm delighted at the response and I'm surprised because in Scotland there's more Italian-inspired gelato-based ice cream whereas this is more of a North American inspired with a lot of add ins in the actual ice cream.

"So I'm surprised that people like it as much as they do because of the historical aspect of ice cream in Glasgow and Scotland. So, on one hand surprised and on the other hand... not."