We believe you should know exactly what you're eating. So we tell you everything.
Ever.
Texture comes from understanding food science — not chemical shortcuts.
Most ice creams rely on high sugar for structure and sweetness. Sugar affects freezing point, texture and how ice cream holds its form.
We reformulated from scratch to remove added sugar while preserving indulgence.
That required years of experimentation and careful balancing of fats, solids and flavour.
The result is ice cream that tastes like it should — without the cane sugar.
Most plant-based ice creams replace dairy with industrial ingredients — gums, emulsifiers, synthetic thickeners.
We chose a different path. India's ancient millets — finger, foxtail and pearl — provide natural body, fibre and creaminess.
They allow us to build texture without additives. That's the elvnelvn way.
Most commercial ice creams use regular milk containing A1 beta-casein protein — a variant linked to digestive discomfort, inflammation and slower absorption.
A2 milk comes from indigenous desi cow breeds like Gir, Sahiwal and Red Sindhi. It contains only the A2 beta-casein protein — the original protein structure found in all ancient cattle, and the same protein naturally present in human mother's milk.
A2 milk is easier to digest, gentler on the gut and retains more natural nutrition. It gives our SELECT range a richer, cleaner dairy flavour — without the heaviness that industrial dairy often carries.
We source our A2 milk from trusted farms that raise desi breeds on natural feed. No hormones. No antibiotics. Just real milk, the way it was meant to be.
We believe a shorter ingredient list is a sign of quality. If we can't explain every ingredient to a child, it doesn't go in.
See Our Ice Cream
