It’s right there in the name: ice cream. Yet cream is the one thing almost nobody stops to think about at the freezer — and it’s the single ingredient that decides whether you’re eating something rich and real or something closer to sweet frozen foam.
The rich part of cream is its butterfat — and butterfat does three things nothing else in ice cream can:
In other words, cream isn’t an ingredient in ice cream. It’s the reason ice cream is worth eating.
“How creamy” isn’t a feeling — it’s a number. Butterfat percentage is the honest measure of how much real cream is in the pint, and it sorts ice cream into clear tiers:
| What it’s called | Butterfat | What that means |
|---|---|---|
| “Frozen dairy dessert” | Under 10% | Too little cream to legally be called ice cream at all (more on this below) |
| Economy ice cream | 10% | The bare legal minimum |
| Premium | 12–14% | Noticeably richer, less whipped-in air |
| Super-premium — where we are | 14–16% | The richest, densest tier before butterfat overwhelms the tongue |
Our ice cream is made at 16% butterfat — the top of the super-premium range. That number is printed right on our pints, and it’s the simplest reason ours tastes the way it does.
Tap the pint to meet the flavor — or jump straight to building your box.
Here’s something worth knowing next time you’re in the freezer aisle. By federal rule, a product must contain at least 10% milkfat to be called “ice cream.” When a brand cuts the cream below that line, it legally can’t say “ice cream” anymore — so the carton quietly says “frozen dairy dessert” instead. Some very familiar brands made exactly that switch to save on cream. Flip your favorite pint over and check; the words tell you how much cream skipped the recipe.
Two pints can both hit 16% butterfat and still be worlds apart, because where the cream comes from matters as much as how much of it there is. Most large brands buy commodity cream on the open market from grain-fed cows, then homogenize and ultra-pasteurize it. Our cream never leaves the family:
“I bought multiple flavors and each one was delicious. Creamy and very flavorful. The A2A2 milk is gentle on your stomach — after eating I did not experience any discomfort. Highly recommend.”
— Jenny Shvartser“Hands down the best ice cream we’ve ever had. You can taste that it’s real, and it arrived perfectly frozen.”
— Jan Hurst“Shipping was fast and everything was still solid. My whole family is obsessed. So glad we found you.”
— Karen M.Every one of our 10 flavors is made with the same 16% grass-fed A2A2 cream, in small batches on our family farm, shipped frozen to your door.
Related reading: Ice Cream Without Additives · Grass-Fed Ice Cream: A Buyer’s Guide · What Is Vat Pasteurization?
Pick from 10 flavors of A2A2 organic grass-fed ice cream, shipped frozen.
Butterfat is the rich fat that comes from cream — the ingredient that makes ice cream smooth, flavorful, and full-bodied. Its percentage is the clearest measure of how much real cream is in a pint.
By law, at least 10% milkfat to be called “ice cream.” Premium ice cream runs 12–14%, and super-premium 14–16%. Ours is 16% — the top of that range.
Milkfat. “Ice cream” must contain at least 10% milkfat; a product below that line must legally be labeled “frozen dairy dessert.” The name change is a signal that cream was cut from the recipe.
Up to a point — more butterfat means creamier texture, fuller flavor, and a slower melt. Above roughly 20% it becomes too much for most palates, which is why super-premium tops out around 16%.
Two reasons: more real cream, and far less whipped-in air. Commercial ice cream can be up to half air; ours stays dense, so you get more actual ice cream per pint.
10 flavors of A2A2 organic grass-fed ice cream, shipped frozen to your door.
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