Go Zero ice cream registers 350% growth in May; founder Kiran Shah says, ‘Still not done with the season’
Kiran Shah, founder of Zero, which is trying to revolutionize the frozen desert industry in India, recently revealed that the guilt-free ice cream brand has managed to do great business. ₹35 crore in May 2026. Achieving a breakthrough in the company’s revenue, the company recorded the highest net income ever in the previous month.
As the summer season reaches its peak, with maximum temperatures exceeding 47 degrees Celsius, demand for healthier, guilt-free desserts has also reached its highest point, with the company recording 350% growth last month. Explaining these impressive figures in a post on LinkedIn, he said, “We have reached our highest ever net income in May 2026. Almost Rs 35 crore 🍧This is not GMV. This is net income after deducting platform commissions and GST.”
“With a loss of occupancy of almost 10 crore. Because we could not meet the crazy demand given all the constraints in the supply network due to the war situation. But we grew by 350% last May.”
Celebrating this achievement and congratulating his team for their outstanding performance, he wrote: “The team did everything they could to make this happen. And as a founder, I couldn’t be more proud of their execution on the field. We are still not done with the season. We have a little more energy left in June before the monsoon season arrives. We aim to finish the first quarter on an absolute high.”
With her expertise in running the family business, Kiran Shah launched Go Zero in July 2022, before Apsara Ice Creams from 2014 to 2022. Under Kiran Shah’s management, Apsara has managed to expand from a single-store operation to a nationwide chain. Offering low-calorie, high-protein and vegan ice creams, this D2C brand has captured the attention of health-conscious consumers looking for an alternative to the typical high-fat and high-sugar ice creams.
Even the founder secured ₹1 crore financing Shark Tank judge and Aman Gupta, co-founder of boAt Lifestyle, for 1.5% equity. Spread across many cities and installed in many obscure stores, it has created advancements with an innovative formula that does not compromise on taste and puts consumers willing to pay a premium for a healthier alternative to sugar.
Go for zero ice cream ingredients
According to Kiran Shah, succeeding with this innovative product was a challenge as most zero-sugar products either taste good or feel good, but it is difficult to achieve both results at the same time. Explaining how she tested the alternatives, Kiran Shah suggested that while sugar plays two important roles in an ice cream – from adding sweetness to providing flavor with body texture – when you remove sugar, you lose both.
After testing. The makers arrived at a unique formula that combines three natural ingredients: erythritol, monk fruit, stevia and maltitol in different combinations and ratios.
Go Zero’s founder said Maltitol (INS 965) is derived from sweet potatoes and corn and has 50% fewer calories than sugar. This ingredient provides sweetness, volume and creamy texture. In a post on Instagram, Kiran Shah noted: “FOS (Fructooligosaccharide) – Derived from fruit fibre, adds body and slight sweetness. Does not raise blood sugar and allows us to claim it as a “source of fibre”. Stevia (INS 960) – Derived from stevia leaves, has zero calories, zero blood sugar impact and binds sweetness.”
