Most "ice cream" in India
isn't ice cream.
A large share of what sells in the freezer aisle is legally classified as frozen dessert: made with vegetable fat, not milk fat. We took the harder road. Here is what that actually means for your spoon.
Vegetable fat. Legally a "frozen dessert", not ice cream.
Pumped with air to fill more tubs from less mix.
One recipe, frozen in time, copied across the category.
Engineered down to a price point.
Quality checks when there's time.
Fat that's 100% dairy: no vegetable fat. Real ice cream, declared on every pack.
Slow churned, low overrun. Dense scoops that feel like something.
Every recipe rebuilt up to twelve times before it earns the lid.
Engineered up to a standard. The price follows the quality.
Every batch tasted and tested before it goes anywhere near you.
Read our label.
Please.
We built KreemiK for people who flip the tub over before they buy it. Every claim on our pack is one we can stand behind.
Real milk fat, full stop
The fat in KreemiK is 100% dairy in origin. No palm oil, no vegetable fat, no "edible vegetable oil" hiding in the fine print. That's what makes it ice cream, legally and on your tongue.
Slow churned, low overrun
Overrun is the air whipped into ice cream. More air, more margin, less ice cream. We churn slow and keep overrun low, so every tub is dense with the thing you actually paid for.
Ingredients you'd recognise
Belgian cocoa, caramelised biscuit, roasted hazelnut, real cookie dough, proper burnt caramel. If a flavour can't be built from ingredients worth naming, it doesn't join the range.
Recipes are developed, scrapped and rebuilt up to twelve times before they earn the name on the lid.
Every batch is tasted and tested before it ships. A batch that isn't right never leaves.
Kept properly frozen from the moment it's made to the moment it reaches your freezer.