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"Olive oil conquers the plant-based dessert" The New York Times
"Olive oil conquers the plant-based dessert" The New York Times
Well+Good, Bon Appetit, Spoon University, Self, Taste, Town&Country, Insider
Well+Good, Bon Appetit, Spoon University, Self, Taste, Town&Country, Insider

discover our eight wildly creamy flavors

crafted with extra virgin olive oil

Wildgood uses extra virgin olive oil (no dairy or alternative milks) to give you the creaminess of premium ice cream, without the cream. Perfected over the course of eight years by our founder, who turned to his family’s ancient Mediterranean olive orchards to unearth the ultimate replacement for dairy.

indulge without compromise

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