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Ice Cream

We Proudly Serve Chocolate Shop Ice Cream

Chocolate Shoppe Ice Cream Company

Chocolate Shoppe Ice Cream Company was founded in 1962 by Chuck Sr. and Nancy Deadman as a candy and ice cream shop in Madison, Wisconsin. The original shop was called Chocolate House Candy and Ice Cream, and served candies purchased from Chocolate House of Milwaukee, Wisconsin and 19 flavors of homemade super-premium ice cream. The company expanded by opening additional locations in the Madison area, and selling ice cream to local restaurants and businesses. In the 1970s the company focused in on the ice cream business by ceasing their candy sales, building an ice cream manufacturing plant at 2221 Daniels St., Madison, WI and changing the company name to Chocolate Shoppe Ice Cream Company.

Today, Chocolate Shoppe Ice Cream is run by the founders’ two sons, Chuck Jr. and Dave Deadman. The company owns a manufacturing plant and three ice cream shoppes in Madison, manufactures over 100 ice cream flavors, and distributes product to over 300 independently owned ice cream parlors and businesses across the country.

Chocolate Shoppe Ice Cream Company

High quality, super-premium, award-winning products

Chocolate Shoppe Ice Cream Company

Super-Premium Ice Cream

So what does the super-premium in "Genuine Super-Premium Wisconsin Goodness" mean?

Simply put, it means the best around! But if ‘simply put’ isn’t your thing, and the intricacies of ice cream making excite you as much as they do us, then let us entertain you with the fun world that is super-premium ice cream.

To be considered super-premium, ice cream needs an overrun of less than 50%. Ice cream overrun refers to the amount of air pushed into the ice cream while it is being made. Standard overrun for ice cream is around 100%, which means that the ice cream is made with one part air to every one part cream. Our ice cream is 35-40% overrun, meaning we add one part air to ever three parts cream. So why should we care how much air is added? Because the lower the overrun, the creamier, smoother and richer the ice cream tastes. Less air translates to fewer ice crystals, and fewer ice crystals means you get that melt-in-your-mouth creaminess that you can’t get anywhere else.
But low overrun isn’t all there is to super-premium ice cream. To earn this delicious seal of approval, ice cream has to contain at least 14% butterfat. This rich content of butterfat adds to the creamy, luscious texture and the full-bodied taste that super-premium treats are famous for.

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