The "KUURO" project was started in 2016 by Luke Shipstad and Jordin Maikel Post, while debuting on the Monstercat label.
We use much more cream and we never add air to our ice cream, so you get thick and rich ice cream with a taffy-like texture. We use only fresh, local, hormone-free milk. We scratch-bake the brownies for our Fudge Brownie, melt and swirl the dark chocolate for our chocolate chip and freshly roast the nuts for our Butter Pecan. We partner with local berry farmers and coffee roasters for the tastiest, freshest ingredients around.