The list below includes flavors we make consistently year-round, unless marked seasonally. We also make limited-time micro-batches for the ice cream dip cabinet at Hansen’s Dairy Waterloo.
Hansen’s Ice Cream has a premium fat content and very little aeration. The result is a dense, hard ice cream that tastes homemade and melts quickly in your mouth.
We use maltitol, a reduced calorie artificial sweetener with sugar-like taste and sweetness. Maltitol is a member of a family of bulk sweeteners known as polyols or sugar alcohols.
All flavors of Hansen’s ice cream include skim milk, cream, sugar, egg yolks, vanilla, locust bean gum, guar gum and dextrose. Other flavorings, colorings and candy pieces are also added to individual flavors.
Locust bean gum is a natural food additive that comes from the carob seeds of the carob tree. It is used as a stabilizing agent in ice cream to prevent ice crystals from forming during temperature fluctuations. Guar gum helps thicken and maintain homogeneity of texture. It keeps thinner ingredients combined uniformly with thicker ingredients.
All Hansen’s Dairy ice cream contains dairy and eggs. Equipment is cleaned between individual flavors, but all Hansen’s Dairy ice cream is processed in a facility that uses wheat, peanut and tree nut flavorings at certain times. Individual common allergens, as well as gluten-free options, are listed below.
