16 Handles to Open Two Locations in Orange County 

The franchise intends to expand to Los Angeles, Orange County, San Francisco, and San Diego

Maressa Ribeiro News Writer
A cup of ice cream from 16 Handles (Image credit: 16 Handles)

New York-based soft-serve franchise 16 Handles is preparing to make a debut in Southern California in 2026. While the company has not announced the exact addresses or storefronts, the expansion includes two new locations in Orange County, according to QSR Magazine. 

New to the food and beverage industry, husband and wife duo Fadl Abdel Karim and Jamila Refky are the franchisees leading 16 Handles’ expansion into Orange County. Fadl brings a background in operations and management consulting, with expertise in process improvement and organizational strategy, while Jamila specializes in brand development, franchise growth, and community-focused engagement. The franchise also intends to expand to Los Angeles, San Francisco, and San Diego.

The upcoming Orange County openings are expected to introduce local dessert lovers to the brand’s signature rotating flavors and inventive seasonal offerings, further strengthening Southern California’s thriving frozen dessert scene. 

Launched in New York in 2008, 16 Handles is known for its premium frozen yogurt, creative soft-serve flavors, and extensive topping bar. Its fans on the East Coast praise its nostalgic dessert-shop charm and modern, customizable treats.

16 Handles also emphasizes inclusivity in its menu offerings, featuring 16 rotating flavors that cater to a wide range of dietary preferences and lifestyles. Its artisan lineup includes “better-for-you” frozen yogurt, all-natural ice cream, and an extensive selection of vegan options, including oat milk soft serve and real fruit sorbets.

Recent flavor introductions have included French Fry, Salted Butter, Strawberry Kefir, Butter Beer, and Keto Chocolate Brownie, complementing longtime favorites such as Classic Vanilla and Cookies and Cream.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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