Goodberry's Frozen Custard

Goodberry's Frozen Custard website.


Our Recipe

Unfortunately, ice creams, frozen yogurts and other frozen custards seem to rely more and more on chemical fillers and stabilizers every day. One national brand of "premium" ice cream's vanilla ice cream ingredient label reads like this: "Cream, Nonfat Milk, Milk, Whey, Sugar, Corn Syrup, Guar Gum, Cellulose Gum, Carrageenan, Mono & Diglycerides, Polysorbate 80, and Annatto Extract, Vanillin an artificial flavor, vanilla bean specs." That's enough to leave a bad taste in your mouth!

But you won't find that at Goodberry's. We're still churning out our original all natural recipe, and that makes our vanilla recipe a whole lot easier to read: "Milk, Cream, Egg, Pure Cane Sugar, Honey, Natural Vanilla Extract."

Our Equipment

Our quest to make the finest frozen dessert didn't stop with our recipe. You see, the equipment you use to make frozen custard is just as important. To serve the smoothest, richest and creamiest frozen custard, we needed the very best equipment. We hadn't been open too long before we discovered that the frozen custard machines available on the market weren't optimized to produce the very highest quality product and weren't being manufactured to a high enough standard. So we decided that we needed to design and build our own proprietary machines! And they make a much better frozen custard. So when you're eating Goodberry's, you're getting a product made with a truly unique recipe in frozen custard machines that are not available anywhere else in the world!


Our frozen custard isn't made in a factory, flash frozen, stored for months in warehouse, and then shipped all over the country. Nope, it's made fresh hourly at each location right before your eyes. And a fresh frozen custard is a better frozen custard.

Low Overrun

Overrun is a measure of the amount of air that is incorporated into a frozen dessert during the freezing process. Most ice creams have an overrun of around 40%, meaning that if you start out with 1 gallon of ice cream mix, after freezing you'll end up with 1.4 gallons of frozen ice cream - air puffing up the volume. Some ice creams have as high as 100% overrun (the secret to cheap supermarket ice cream)! Goodberry's frozen custard has an overrun below 20%. That's why a quart of Goodberry's will weigh so much more than a typical quart of ice cream or frozen yogurt. It also gives Goodberry's frozen custard a smooth and creamy texture like you won't find elsewhere. After all,  air is free and we don't think you should be buying it in your frozen dessert!