Hard ice cream

Farm fresh

Hansen's Dairy mint chocolate chip ice cream

Hansen's Dairy makes old-fashioned ice cream in over 20 flavors. Available in half-gallons, pints and half-pints.

High quality

Hansen's Dairy vanilla ice cream

Hansen's Ice Cream is made with creamline milk and cream, resulting in an old-fashioned, homemade texture. 

20+ flavors

Hansen's Dairy Waterloo ice cream

Hansen's Dairy store in Waterloo sells ice cream in cones, shakes, malts and sundaes, along with ice cream cakes.

Frequently Asked Questions

What flavors of ice cream do you make? 

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.


  • Brownie Batter
  • Butter Pecan
  • Cake Batter
  • Candy Bar
  • Candy Cane (winter)
  • Caramel Cup
  • Chip & Cherry
  • Chocolate
  • Chocolate Brownie
  • Chocolate Turtle
  • Coffee
  • Cookie Dough
  • Cookies & Cream
  • Key Lime Pie (summer)
  • Lemon Squeeze (summer)
  • Mint Chocolate Chip
  • No-Sugar-Added Vanilla
  • Peanut Butter Yum
  • Pumpkin Pie (winter)
  • Raspberry
  • Strawberry
  • Vanilla


Why is your ice cream so hard?

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.


What do you use to sweeten Hansen's No Sugar-Added ice cream? Is it artificial? 

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.


What are the ice cream ingredients?

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.


Why do you use locust bean gum and guar gum in your ice cream?

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.