Tim and Sue Krauss didn’t have a plan or even much direction when they began making ice cream. But they did have a common goal–to live a healthier lifestyle.
Tim Krauss was 28 years old when he was diagnosed with Type 1 diabetes. Together, the couple converted to the paleo diet and eventually the ketogenic diet. Tim Krauss, however, was hard-pressed to find ice cream that was not only delicious but low in sugar too.
In order to satisfy his ever-growing sweet tooth, the husband and wife duo set out to make their very own frozen dessert from the kitchen in their Austin, TX home. Mixing grass-fed butter, cage free eggs, high quality heavy cream and vanilla extract into every delicious gluten free bite, the recipe slowly started coming together.
Trying different measurements and making many attempts, the most important critics–their four kids–couldn’t get enough of the tasty concoction. And soon, local Austinites couldn’t either.
Vanilla Bean was Mammoth Creameries’ first ice cream flavor and apparently the toughest flavor to master. According to the ice cream expert, vanilla can speak volumes about the other flavors a brand makes. “If they can’t get that right, you can assume the other flavors are just masked by additives and artificial flavors,” says Tim Krauss.
The couple spent months perfecting their frozen creation before the pints were ready for widespread distribution. By the end of 2019, Mammoth Creameries was sold in more than 1,000 nationwide retail stores, including 350 Whole Foods Markets.
With just four flavors to choose from (fingers crossed they make more), including Vanilla Bean, Chocolate, Chocolate Peanut Butter and Lemon Buttercream, Mammoth Creameries has revolutionized ice cream. Depending on the flavor, each pint is made with only seven or eight high quality ingredients.
Containing fewer carbs than any other ice cream on shelves, Mammoth Creameries is proving that ice cream doesn’t have to taste like cardboard to be good for you.