Tillamook Coffee Almond Fudge Ice Cream

Tillamook Coffee Almond Fudge Ice Cream arrives as a 48‑ounce tub you’d expect to find in the premium frozen desserts section of a grocery store — shelved near other pint- and tub-sized artisan ice creams, gelato and frozen novelties. The label leans into farm-rooted storytelling: “Farmer owned. Est. 1909. From cows not treated with rBST,” plus a Certified B Corporation badge and a claim about extra cream, positioning it as a higher-quality, responsibly minded indulgence rather than a diet item. Shoppers reach for it on family grocery runs, for weekend dessert after a pot roast, or when stocking up for movie night or a summer BBQ. The brand voice targets adults and families who want a richer scoop and like to believe they’re buying a kinder, small-farm product — a balance of nostalgia (farm, heritage) and modern ethics (B Corp, no rBST). Label characteristics create health halos: “natural” flavors, farm provenance, and cream-first claims, though the tub is not organic and includes stabilizers listed in fine print. In plain terms, the ice cream is made with both traditional dairy ingredients and industrial processing aids: added sugars, emulsifiers/stabilizers (tara gum, guar gum), natural flavorings and alkalized cocoa. Sensory notes: very smooth and extra creamy, dense mouthfeel, crunchy almond pieces, a coffee-toned fudge swirl and a sweet, mellow roast aroma. Packaged in a large plastic tub, it’s meant for spoon-to-bowl ritual — family scoops, late-night indulgence, or plated with pie — signaling comfort and celebration in American grocery culture.