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Quality
Pierre's
Ice Cream Company's tradition of creating the highest quality ice
creams and frozen desserts began in 1932 with the original Pierre's
Ice Cream Shop; a popular neighborhood destination that cranked
out smooth and creamy premium ice cream treats.
Through the years, our dedication for delighting all of our valued
customers with the finest premium ice creams and frozen desserts
remains unchanged.
Great care and attention go into the preparation of each and every
one of our delicious products. First, we select only the freshest
dairy ingredients to ensure that each batch of Pierre's Ice
Cream is the creamiest and tastiest ice cream ever made.
Next, we choose the most delectable flavorings and ingredients
such as unique and special blends of pure vanilla extract...rich,
indulgent cocoas...and refreshing fruit purees and flavorings.
Finally, we blend in scrumptious inclusions which are also selected
with great care. The vine-ripened fruits are always sweet and juicy.
The nuts are freshly roasted and lightly salted, making them the
perfect crunchy accent. The fudge, marshmallow and caramel toppings
create delicious swirls of irresistible pleasure!
Each cookie, brownie, candy, chocolate chip and chunk earns its
place in a Pierre's recipe following a meticulous evaluation
process.
Everyone at Pierre's takes personal pride in making sure
all Pierre's products adhere to the highest quality standards.
In addition, our ice creams and frozen treats are certified Kosher
by the Orthodox Union.
From our great tasting Premium Ice Cream, Homestyle Ice Cream,
Slender® No Sugar Added Reduced Fat Ice Cream and Smooth Churned
Light Ice Cream to our Yovation® Probiotic Frozen Yogurt, ¡Hola
Fruta!® Premium Pure Fruit Sherbet, frozen novelties and fruity
and refreshing sherbets and sorbets ... we have the perfect
treat for you!
So, if it says "Pierre's," you can be sure you
will experience 100% total satisfaction in every spoonful. Our
uncompromised quality for over 75 years is a reminder of the pure
pleasures of Pierre's.

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