A Scoop of Legacy: Snehee Chaplot’s Journey from Food Science to Founding Gallivant Ice Creams

By Somdatta Basu

Snehee Chaplot, CEO and Founder of The Food Shop, LLC, is on a mission to redefine how we consume dairy—with authenticity, joy, and Ayurvedic intention.

Appearing recently on the IACCGH Business Hour on Open Forum Radio (FM 103.5), Snehee candidly shared her journey from being a food science graduate to launching her own brand of premium ice cream—Gallivant Ice Creams.

Born and brought up in Bahrain to Indian parents from Rajasthan, Snehee described her childhood as a culturally rich blend of influences from all corners of India. “I grew up with Indians from Andhra Pradesh, Tamil Nadu, Kerala, Gujarat—you name it. I didn’t just grow up as a Rajasthani kid—I grew up truly South Asian,” she shared.

After pursuing a degree in Biotech Engineering in India, she moved to the U.S. to study Food Science and Technology at the University of Minnesota. “I found my calling there. In undergrad, I was sincere, but not serious. But the minute I stepped into my Master’s, I knew—I wanted to build a career out of this because I loved it,” she said.

Her professional journey took her through roles in industry giants like Tyson Foods, Kraft Heinz, and Nestlé, even as a vegetarian working in the meat industry. “I’m a Jain and vegetarian, but I still worked in slaughter facilities. I wanted to learn everything,” she said with a laugh. “That phase taught me about commercial ideation, food processing, and how corporate food works.”

But life had other plans. A health scare turned her world upside down. “I went from being 100% independent to dependent overnight,” she revealed. The experience, which left her with gluten allergies and dairy sensitivities, led her to reevaluate how food is consumed and inspired her to delve into Ayurvedic dairy practices.

Thus was born Gallivant Ice Cream—a brand that Snehee created from scratch. “I used to manufacture mawa too, so I already had a dairy background. But ice cream happened because someone asked if I could prototype Indian-inspired ice cream flavors for retail. I said I could create samples, but didn’t want to start a brand. That changed quickly,” she recalled.

She created a range of flavors, sampled them with over 3,000 people, and launched them in August 2019. Gallivant Ice Cream’s first retail partner was Phoenicia Specialty Foods in Houston, followed by Central Market and H-E-B. Today, it can be found in select Kroger, H-E-B, and Whole Foods stores.

What sets Gallivant Ice Creams apart? “We use real ingredients—real saffron, real pistachios, and Kesar mango pulp from Kathiawar, Gujarat,” said Snehee. “Our Persian Pistachio flavor, for example, uses both ground pistachio paste and pistachio pieces. No one in U.S. retail adds pistachios like we do.”

Inspired by her travels, Gallivant Ice Creams’ global flavors range from Guatemalan Cardamom and Japanese Matcha to African Chocolate and Spanish Saffron. “Our tagline is: Taste the world in every scoop,” Snehee smiled. “Gallivant Ice Creams stands for ‘going around the world’—a name my dear friend coined.”

When asked about her brand’s future, she didn’t hesitate: “I want to create a legacy brand. I want to change how people think about food and force big corporations to look at what they’re selling. If not a massive change, at least let me dent the system.”

Though she now leads a company with nationwide retail presence, Snehee remains grounded in her values—and grateful. “My team, my mentors—they’re my blessings. And my husband? He’s the reason Gallivant Ice Creams is standing today. He runs home, supports me unconditionally, and even handles last-minute tasks like shipping sample boxes when I’m traveling. He’s the unpaid labor of this venture,” she joked.

Speaking about her association with the IACCGH, Snehee thanks Jagdip Ahluwalia. “He’s a godsend. He opened this community to me, and no words are enough,” she said.

Gallivant Ice Creams Ice Cream—a dream rooted in science, enriched by Ayurveda, and flavored with nostalgia—continues to scoop its way into hearts and homes.