As far as Andia Xouris is concerned, nothing moves or thrives without community — including Andia’s Ice Cream.
The Grand Master Ice Cream Chef brings more than just award-winning scoops to Raleigh + the Triangle — she brings heart. Raised in a Greek home, Xouris credits her family’s deep love for hospitality and food for shaping her entrepreneurial spirit.
“I was surrounded by amazing cooks — my mom, my grandmothers, even my aunt,” she told RALtoday. “One of my grandmothers was the personal chef for the president of Cyprus. So, feeding people, making them feel welcome — it’s just in our DNA.”
Xouris moved to Raleigh in 2010 with her husband and co-founder George and their two children. “Raleigh was still growing, so it felt like the perfect place to build something new,” she said. “It offered great schools, a beautiful lifestyle, and space to start a business.”
That leap paid off. Andia’s Ice Cream has blossomed into a local staple with four locations and a national reputation. Xouris is now one of only four people in the country to be named a Grand Master Ice Cream Maker twice by the North American Ice Cream Association. “The process is intense,” she said, “but it’s also so rewarding.”
Much of that reward comes from the flavors themselves, many of which are born out of Raleigh’s own rich culture. Xouris lights up when talking about the rotating menu and how the team collaborates on ideas.
“Butter Toffee Popcorn and Pimento Cheese ice cream—that’s all about paying homage to Southern nostalgia,” Xouris told RALtoday. “Summer Blues is packed with blueberries and inspired by our farmers markets. And Bacon Maple Praline? That one just feels like a Southern brunch.”
She’s also passionate about celebrating the broader food scene by collaborating with local culinary stars like chef Luis E. Zouain of LaGana and chef Preeti Waas of Cheeni. “We’re all telling stories through flavor, and those chefs are doing incredible work.”
As for what’s next, Xouris is always dreaming. “We’re continuing to grow, and we’re working on more chef collabs and local inspirations,” she said. “But no matter how big we get, I want every scoop to feel like an experience. That’s the Greek way—if you’re going to feed someone, do it with joy, passion, and generosity.”
