Which Ice Cream Has the Highest Butterfat?

December 9, 2025 •

3 min read

By law, ice cream in the United States must contain a minimum of 10% butterfat, but many high-end brands and homemade recipes go far beyond that minimum. In the pursuit of ultimate creaminess, many ask: which ice cream has the highest butterfat? It turns out the answer depends on whether you're looking at commercial products or artisanal, homemade creations.

Quick Summary

This article explains how butterfat contributes to ice cream's smooth texture and rich flavor. It details the butterfat levels found in different grades of ice cream, from standard to super-premium, and highlights specific brands known for their high dairy fat content. We also cover how artisanal and homemade versions often achieve even higher butterfat percentages for maximum decadence.

Key Points

Top Commercial Brands: Super-premium ice cream brands like Van Leeuwen, Häagen-Dazs, and Jeni's are known for having high butterfat, typically ranging from 14% to 18%.
The Highest Butterfat: Specialty and artisanal ice cream producers, such as Ted & Wally's, create ultra-premium ice creams with butterfat levels that can reach 20% or more.
Butterfat and Texture: Higher butterfat content results in a creamier, smoother, and denser ice cream because the fat helps minimize the formation of large ice crystals during freezing.
Role of Overrun: The amount of air, or overrun, is also a crucial factor. High-butterfat ice creams typically have a low overrun, meaning less air is whipped in, which further contributes to a richer texture.
Legal Minimums: In the U.S., a frozen dessert must contain at least 10% butterfat to be legally labeled as ice cream.
Homemade Advantage: If you're willing to make your own, homemade recipes can be crafted to contain extremely high butterfat levels by using high-quality heavy cream and adding egg yolks.

The Science of Butterfat

Butterfat, or milk fat, is the key component that gives ice cream its smooth, rich, and creamy texture. Unlike water, fat does not freeze into hard crystals, meaning a higher butterfat content results in smaller, more numerous ice crystals. This chemical property is why ice creams with more butterfat feel denser and melt more slowly and lusciously on the tongue. Low-butterfat alternatives, by contrast, tend to have a lighter, more icy consistency. Butterfat also contributes significantly to the overall flavor and mouthfeel, delivering a richer and more satisfying taste.

Commercial Ice Cream Butterfat

Commercially produced ice cream is categorized by the amount of butterfat and air (overrun) it contains. Super-premium ice creams are the highest tier, boasting the most butterfat and the lowest overrun. The lower overrun means less air is whipped into the product, which, combined with the high butterfat, creates a denser and more luxurious product. Some of the brands that consistently rank among the highest for butterfat include:

Van Leeuwen: Known for its artisanal quality, Van Leeuwen boasts a butterfat content of around 18%.
Häagen-Dazs: A popular and widely available super-premium brand, Häagen-Dazs typically has a butterfat percentage of 16% or higher, with some varieties reportedly reaching up to 18%.
Jeni's Splendid Ice Cream: This Ohio-based brand focuses on high-quality, local ingredients and achieves its rich texture with high butterfat content, reportedly using milk from grass-fed cows with higher fat levels.
Straus Family Creamery: Labeled as super-premium, this brand uses a high fat content to ensure density and quality.
Cool Jacks: This company, among others, creates ice cream with a butterfat percentage that goes well above 16%, a benchmark for super-premium quality.

The Ultra-Premium and Homemade Realm

Beyond the readily available store brands, some specialty shops and homemade recipes take butterfat content to the extreme. For example, Ted & Wally's Ultra-Premium Ice Cream in Nebraska proudly advertises its ice cream as 20% butterfat, which they claim is among the highest available. The truly highest levels are often found in artisanal or small-batch operations where recipes can be pushed further for an incredibly dense and creamy result. Some homemade recipes even call for additional egg yolks, which add fat and emulsifying properties, to maximize creaminess. This attention to ingredients and process is what distinguishes the most decadent ice creams.

Comparison of Ice Cream Types by Butterfat

To help you decide which type of ice cream is right for your craving, here is a comparison of different grades based on their typical butterfat content and other key features.


Ice Cream Grade	Typical Butterfat %	Characteristics	Examples
Economy	10% (minimum)	Lower cost, more air whipped in (higher overrun), lighter and faster melting texture.	Store-brand generics
Regular	10-11%	Standard, but still contains a significant amount of air, balanced flavor and texture.	Edy's, Dreyer's
Premium	11-15%	Lower overrun and higher butterfat for a creamier and richer consistency.	Ben & Jerry's, Tillamook
Super-Premium	14-18% or higher	Very high butterfat, very low overrun, and dense, rich, and intensely flavored.	Häagen-Dazs, Van Leeuwen
Homemade/Artisanal	Can exceed 20%	Ultimate richness and density, often uses higher-quality ingredients and lower production volume.	Ted & Wally's, high-fat DIY recipes

The Role of Overrun

Butterfat is only part of the story when it comes to density and texture. The amount of air, known as 'overrun,' is also a critical factor. Economy ice creams can have an overrun of 100%, meaning the final volume is half air. Super-premium brands, however, typically have an overrun of less than 50%, resulting in a denser and more substantial product. The combination of high butterfat and low overrun is what defines the most decadent frozen treats. Without adequate fat, manufacturers must rely on other ingredients like stabilizers and emulsifiers to create the desired texture, often at the cost of richness.

Conclusion

While many commercial super-premium brands offer a high butterfat content in the 14-18% range, such as Häagen-Dazs and Van Leeuwen, the very highest levels are typically found in specialty shops or homemade recipes. Ultra-premium varieties and small-batch makers sometimes push butterfat percentages to 20% or even higher for maximum richness. Ultimately, the quest for the highest butterfat ice cream leads to the densest, most flavorful, and creamiest frozen desserts available on the market and beyond. It is this concentration of dairy fat that truly elevates a simple scoop into an indulgent experience.

Frequently Asked Questions

Häagen-Dazs, a prominent super-premium brand, has a butterfat content that typically falls around 16%, though some varieties may range between 16-18%.

In general, yes. A higher butterfat percentage contributes to a richer, creamier, and denser texture, often indicating a super-premium product with less air and higher-quality ingredients.

Premium ice cream generally has a butterfat content of 11-15% and lower overrun than regular ice cream. Super-premium ice cream has an even higher butterfat content, typically 14-18% or more, and a very low overrun, making it the densest and richest grade.

A higher butterfat content and lower overrun make ice cream feel dense and heavy. You can sometimes feel the difference by weighing a pint of a super-premium brand against a lower-end brand. The nutrition label will also show a higher fat content.

Overrun is the amount of air whipped into ice cream during the churning process. A low overrun, often less than 50% for super-premium ice cream, results in a denser and creamier final product.

An icy texture often indicates a lower butterfat content and higher water content. Since water freezes into larger ice crystals than fat, less butterfat leads to a grainier, icier mouthfeel.

Yes, many homemade recipes allow for very high butterfat percentages, sometimes exceeding 20%. These recipes typically use rich ingredients like heavy cream and egg yolks for a custard-style base.