In a category defined by seasonality, premium ice cream has been a resilient force for brands in this space. Consumers today have come to associate premium ice cream with quality, indulgence and a sense of affordable luxury that elevates everyday moments.
Thanks to this higher quality perception, premium products have generated profits at a time when consumer sentiment has remained weak. And as consumers increasingly embrace premium‑tier products as part of their regular shopping habits, brands are now looking to introduce the next tier of premium. Enter super‑premium ice cream.
We chat to Clover Sonoma CEO John Coletta to find out what defines the new category segment and how it’s reshaping the market. The US dairy major recently released a new range in this emerging segment as it expanded into frozen products. The line includes four flavors: Vanilla Bean, Chocolate Milk, Mint Chip, and Milk & Cookies, retailing for $9.99 per 32 oz quart.
What is super-premium ice cream?
“Super-premium starts with higher butterfat and lower overrun,” Coletta opened. “That is, more actual ice cream per serving, with a commitment to real ingredients.”
For Clover Sonoma, the equation comes down to two numbers. “Our ice cream has 14% butterfat and only 30% overrun. That means more cream and less air in every scoop. Real cream, minimally processed, doing what nature designed it to do.”
Butterfat delivers rich smoothness and really enhances the ice cream’s flavor. Overrun tells you what the density and texture of the ice cream will be like. The low overrun means the ice cream is denser, it won’t melt as fast, and we think that makes for a much more enjoyable eating experience.
John Coletta, CEO, Clover Sonoma
On ingredients, Coletta explains the approach is simplicity.
“Our Chocolate Milk flavor isn’t chocolate-flavored ice cream – it’s Clover Sonoma Chocolate Milk that’s been transformed into something you eat with a spoon. Same with our Vanilla Bean; you can see the Madagascar vanilla specks. Our inclusions are ingredients – not decorations.”
Who pays the premium?
Brands in the super-premium ice cream category would likely need to work harder than their competitors to convince shoppers why their product is worth the extra cost. And that cost isn’t small – Clover Sonoma’s new super-premium range retails for around $10 per quart. So what does this price tag actually buy?
“When you have 14% butterfat and 30% overrun, you’re getting more actual ice cream per serving than you might realise,” Coletta said. “A smaller scoop is more satisfying. You’re not chasing a second or third bowl because the first one delivered. So, when you think about cost per ‘truly satisfying’ serving, super-premium makes a compelling case. Beyond that, it buys you real ingredients: milk, cream, sugar, and nothing you can’t pronounce.”
As for who would be the target market for this product category, it’s the discerning consumer who puts value over volume, Coletta suggested. “They’re food-conscious. They read labels. They care about what they’re putting in their bodies,” he said.
“It’s not about trends or being trendy. They’ve made a value decision about how they spend their food dollars. They’re the same people who seek out our organic pasture-raised milk, our A2 whole milk, our Greek yogurt with 22 grams of protein from nothing but straining.”
The future
In the US, the super-premium ice cream tier features players including Tillamook, Haagen-Dazs and Talenti among others. And while ice cream sales dipped last year, players in the premium segment showed resilience: Ben & Jerry’s posted a 5.5% YoY increase in dollar sales to $1.1bn, and Tillamook’s improved 9% YoY to $434m.
So where is the category headed next? Has super-premium ice cream officially shed its image of a special-occasions treat?
“I think the ‘special occasion only’ framing for ice cream is fading fast,” Coletta said. “What we’re seeing is that consumers are taking a more holistic approach to their food and health, and as part of that, they’re now considering things that used to be indulgences as part of their everyday diets. They’re not reaching for ice cream every night – but when they do, they want the real thing, made with real ingredients.”
And super-premium has real momentum, he added. “The consumer shift toward clean labels, whole ingredients, and real food transparency is deepening. People want to know what they’re eating and where it comes from. I expect the category to keep growing as that mindset becomes more widespread.”
