Milk from Dungeness Creamery in Sequim, Washington, makes up the base for Viking Ice Cream. Their Jersey cow milk allows us to cater to a wider range of people, as Jersey cow milk has a unique quality.
Holstein cows (the big black and white cows we are used to seeing), contain a protein in their milk called A1, the protein typical to cows milk, due to mutation long ago. Contrary to this, Jersey cow milk contains a protein known as A2. This protein is similar to that in goats milk, and allows many who are lactose intolerant to have the milk without issue. Because of this, they can enjoy Viking Ice Cream, a milk based ice cream, rather than having to turn to soy or plant-based alternatives!
In addition, Jersey milk has a greater nutritional value than does Holstein milk; 15-20% more protein, 15-18% more calcium, and 10-12% more phosphorous, in addition to higher levels of B12, an essential vitamin.
Three times a week, this milk is turned into the deliciousness that is Viking Ice Cream...
You can't get much fresher than that!