Water Buffalo Ice Cream

By Ivy Knight

/Jul 26 2013

You may be asking yourself, “Did I read that right?” Yes, you did. HOPE Artisan Dairy Co-op in Ontario is home to a herd of Water Buffalo, and the Dairy is producing and selling some of the best ice cream you will ever taste. And you can get a sneak-peek tomorrow, Saturday July 27 and Sunday July 27 at Fiesta Farms, from 10 a.m. until 4 p.m.

But let’s back up a bit. Water Buffalo have been domesticated for over 2,000 years, but it was not until the 1990’s that they were introduced to Canada, brought to a farm on Vancouver Island. Some of the descendants of those very animals now live in farms in Ontario, producing milk for local artisanal dairies.

This is where the milk for HOPE Artisan Dairy Buffalo Milk Ice-cream comes from. The Buffalo have a pretty good life, grazing on grass, and cooling off at night, half submerged in cool water. They are free from a diet of GMOs, and only natural products are used for deworming and udder health.


Here are some highlights from the Water Buffalo Milk Fact Sheet, courtesy Of Hope Artisan Dairy:

Water buffalo are considered a genetically pure species worldwide, with no known cases of mad cow disease (BSE). They have a strong immune system, and as a result few antibiotics are needed to maintain good herd health. This makes their milk a healthy choice for dairy products. People with eczema, psoriasis, lactose intolerance and irritable bowel syndrome have found buffalo milk an acceptable choice in their diet.

A comparison of nutritive value of buffalo milk and cow milk.


Buffalo Cow

Water 81.1% 87.8%

Protein(g) 4.5g 3.2g

Fat 8g 3.9g

Carbohydrates 4.9g 4.8g

Energy 110 kcal 66 kcal

Sugar lactose 4.9g 4.8g

Saturated FA 4.2g 2.4g

Monounsaturated FA 1.7g 1.1g

Polyunsaturated FA 0.2g 0.1g

Cholesterol 8mg 14mg

Calcium 195 µg 120 µg

There is a prevalent theory that the fat from dairy products of grazing animals is actually good for you. Studies consistently show that certain unique compounds found in dairy products prevent the clogging of arteries and reduce the risk of heart disease.

The three components being referred to are: CLA (Conjugated Linoleic Acid), vitamin K2, and omega-3 fatty acids. It is no secret that pasture-raised dairy fats are a great source of these compounds.


When it comes to making the ice-cream, the artisans at HOPE are careful to use only the best products: they use only 100% water buffalo milk, raw organic sugar and the eggs used in the ice cream are from hens pastured on green grass and fed non-GMO grain. As the good folks at HOPE like to say, “This all adds up to REAL ice cream”

So come down to Fiesta on Saturday or Sunday for a sample. You will never feel so good about eating ice cream!