kreemjäätis

Kreemjäätis, literally "cream ice cream" in Estonian, is a type of ice cream distinguished by a higher proportion of dairy cream in its base. This yields a richer mouthfeel and fuller flavor than lighter ice creams. Kreemjäätis can be made from a custard base that includes egg yolks (often called a French-style or custard ice cream) or from an eggless base (often referred to as a Philadelphia-style ice cream). Both forms are churned and frozen to create a smooth, scoopable frozen dessert.

Its common ingredients are dairy cream, milk, sugar, and flavorings. Many recipes include egg yolks for added richness, while others rely on high-fat cream and stabilizers such as guar gum or carrageenan to improve texture and prevent ice crystallization. Flavorings range from vanilla and chocolate to fruit, coffee, and nut flavors.

Production typically involves pasteurizing the base, homogenizing the fat, aging the mixture to enhance texture, then churning while freezing. The finished product is usually packed and partially hardened, then stored at low temperatures. In commercial production, kreemjäätis may have higher fat content and lower overrun than other ice creams, contributing to a denser, creamier mouthfeel.

While the term and concept are common in Estonia, similar high-fat cream-based ice creams are produced worldwide and appear in many national menus and artisanal ice cream shops. Kreemjäätis is enjoyed as a dessert on its own or served with toppings and desserts.