About
We make full-strength ice cream. But what does that mean exactly? Allow us to explain!
If Indulgence is Wrong, we don't want to be right
Going against the grain isn’t easy, but watching people eat air-filled ice cream isn’t either.
We’ve rethought every process of making ice cream "the easy way" in order to make ice cream "the way it should be".
This meant translating old world techniques and methods, and updating them to work in a modern production setting. Through creative engineering (and a little elbow grease) we’ve built entirely new machinery catered to our exact needs.
Nobody else makes full-strength ice cream the way we do, and the proof is in every spoonful.
The crooked way is more fun
We don’t fluff up our ice cream because…why would we?
The only thing adding more air to ice cream does is take up space that could be filled with more rich, indulgent ingredients and mouthwatering flavors.
We don't fluff up our stuff because we want to create a fully unique ice cream experience.
Seriously, once you try us you won't look at any other ice cream brand again.
No injected air, but will take your breath away
Our ice cream hits different.
- Unlike other ice creams, we don’t inject air into our product, meaning more ice cream and indulgence for you in every spoonful.
- All of our ice creams start with a 23% butterfat base, the HIGHEST in the market
- Independently owned, operated & manufactured in our SQF-certified facility in Poulsbo, WA
