Most ice cream in the Philippines starts with imported milk powder. Ours starts with carabao milk from the Ocampo family dairy in Laguna, collected twice a week and churned within three days. It is the single decision that shapes everything else we make.
Richer before we add anything
Carabao milk carries roughly twice the butterfat of cow’s milk and noticeably more protein. That means we can run a lower sugar level and skip the stabilisers that most commercial bases lean on. The texture you taste, dense and slow to melt, is the milk doing the work, not a gum.
A flavour that tastes of the farm
Fresh carabao milk has a gentle sweetness and a clean, grassy finish. It is why our kinampay ube reads as ube first and dairy second, and why the cacao 72 can sit at a high cocoa percentage without turning chalky. We taste every delivery before it goes into the churn and the batch log says which day’s milk went into which pint.
What it asks of us
Fresh milk does not forgive a lazy cold chain. Pints are churned on Mondays and Thursdays, blast frozen the same afternoon and delivered Tuesday to Saturday in dry ice. If a pint spends an afternoon in a warm boot it will tell you. That is the trade we make for a base we are proud to name.
Taste it in the current carte, or build a box of four to compare the flavours side by side.