The Walpole Creamery is proud to be one of the very few ice cream makers in the country that can truly call their ice cream SUPER PREMIUM and ALL-NATURAL. We encourage you to look at the grades of other ice cream brands that you know and buy. You might be surprised to find that very few of them, if any, are Super Premium grade or All-Natural. As they grow, many manufacturers change their base mix to a lesser quality grade. They start to focus more on the mix-ins and other fillers rather than the quality of their ice cream.
Super Premium is not a title we made up. There are actually several recognized grades of ice cream based on the quality of the ingredients, the amount of overrun (air) in the product, and the milk fat content of the final product. Standard ice cream is 10% milk fat and generally 100% overrun. Our ice cream is over 16% milk fat with 30% overrun. Super Premium is simply the creamiest you can get!
All-natural is also a title we carry with pride. Our ice cream meets the non-GMO standards that were set by the State of Vermont in 2016 and we are marketed in local co-ops, Hannaford Supermarkets, and have been accepted into Whole Foods and Central Market as an all-natural product.
While most “local” or “homemade” ice cream makers buy their base mix from large commercial producers, we make ours from scratch. We use local, hormone and anti-biotic-free milk and cream and non-GMO cane sugar and other high-quality, all natural ingredients – which are locally sourced as much as possible. For example, the maple syrup for our Maple Cream and Maple Walnut ice cream comes from the McGill family at Twin Spruce Farm in Walpole.
For every batch of ice cream we make, we are proud to partner with Crescent Farm, located 3 miles down the road in Walpole, NH, using its local fresh milk. We bring their raw milk to our plant where it is made into ice cream the same morning it is delivered. We control the process from the start to ensure that the ingredients used in our ice cream are fresh and all-natural.