Frequently Asked Questions

It is a distinctive formula using a touch of pasteurized egg yolks to enhance its rich, creamy taste and texture.

Stores have limited space. Pierre’s tries to offer the largest assortment we can with the space made available to us at each store. If you don’t see the product or flavor you desire, we encourage you to communicate this to the store management. You can also contact us with your specific location and we will help refer you to the nearest outlet.

All of Pierre’s cookie dough has been specially formulated without eggs. You still get the great taste of homemade cookie dough … without the eggs!

Pierre’s always starts with high quality ingredients, and we are now committing to source dairy ingredients from cows not treated with rBST. Suppliers of other ingredients, such as cookies, candies and toppings, may not be able to make this claim. The FDA states that no significant difference has been shown between dairy derived from rBST-treated and non rBST-treated cows.

Pierre’s products are sold mostly in Ohio and in select areas of Michigan, Pennsylvania and Chicago!

Most of our products are certified kosher. We invite you to look for the kosher symbol printed on the packages. Or, you can find that information in the product section by clicking on the specific flavor. If it is kosher it will say so in the description.

The following products contain no dairy ingredients:

• Pierre’s Sorbet Pints and 3-Gallon Bulk
• Pierre’s 12 pk Twin Pops
• Pierre’s 20 pk All American Pops, Banana Buddies® Ice Pops, Ice Pops and Juice Pops

Sherbets and sorbets are similar, but there are some important differences. Sherbet is a dairy product that contains from one to two percent milk fat or cream. Sorbet, on the other hand, never contains any type of dairy ingredients.

Yes. We have a line of Lactose Free Premium Ice Cream that is packaged in 1.5 Qt containers and sold in retail locations that feature Pierre’s Ice Cream products. Also, the following products can be enjoyed by individuals with lactose sensitivities:

• Pierre’s Sorbet Pints and 3-Gallon Bulk
• Pierre’s 12 pk Twin Pops
• Pierre’s 20 pk All American Pops, Banana Buddies® Ice Pops, Ice Pops and Juice Pops

Pierre’s makes over 55 unique flavors. However, with the combinations of ice creams, frozen yogurts, sherbets and sorbets, there are 235 products and flavors that bear the Pierre’s name.

Our warehouse is over 30,000 square feet and holds the equivalent of 36 million scoops of ice cream.

Pierre’s signature fresh taste is locked in place during a half-mile voyage inside a special, extremely low temperature hardening tunnel, where the temperature is -30°F. Pierre’s 30,000 sq ft distribution freezer is maintained at -20°F.

We know that visiting our production facility would be a fun experience, but at this time we do not offer public tours.

Pierre’s has been dishing up gourmet ice cream since 1932.

French Vanilla.

New flavor ideas come from many different places including consumer requests, employee suggestions and new ingredient developments. Tell us what flavors you would enjoy. We are always open to suggestions!

The International Ice Cream Association (IICA) offers these suggestions on the proper handling and storage of ice cream and frozen desserts to help consumers enjoy America’s favorite treat to the fullest. Ice cream is a perishable product and should be treated carefully. When frozen desserts are exposed to temperatures above 10°F, they become subject to adverse changes in body, texture and flavor characteristics. Although individual manufacturers’ recipes yield ice cream of varying consistency and flavor, all ice cream will be negatively affected if improperly handled or stored. Ice cream experiences many temperature fluctuations from the time it is picked up at the retail outlet to the time it reaches your favorite cone or ice cream dish. Because of these fluctuating temperatures, the IICA recommends that people follow these tips and enjoy ice cream within one month of purchase. In the Store:

• Make the ice cream aisle your last stop during your trip to the supermarket.
• Put ice cream products in the separate section of your grocery cart, or place on top of other groceries.
• Insulate ice cream products for the ride home. When your groceries are packed, request a freezer bag or additional brown paper bag to insulate your ice cream.
• Make the grocery store or ice cream parlor your last errand before going home. This will ensure that your ice cream does not sit in a warm car while you are making other stops.

At Home:

• Do not allow ice cream to repeatedly soften and re-freeze. When ice cream’s small ice crystals melt and re-freeze, it changes the creamy, smooth texture to coarse and icy.
• Your freezer should be set at between -5°F and 0°F. Ice cream is easy to dip between 6°F and 10°F, the ideal serving temperature range.
• Store ice cream in the main part of the freezer. Do not store ice cream in the freezer door, where it can be subject to more fluctuating temperatures since the door is repeatedly open and shut.
• Keep the ice cream container lid tightly closed when storing in the freezer.
• Don’t store ice cream alongside uncovered foods; odors may penetrate ice cream and affect its flavor.

By following these simple suggestions, you can help ensure that your ice cream and other frozen dessert treats will stay the way they left the manufacturer — attractive and delicious!