What makes Kline's ice cream so smooth and creamy with an unbelieveably delicious taste? It is all in the method and ingredients. We take the quality of our ice cream very seriously. High quality ingredients and an old fashion ice cream making technique has made Kline's an institution since 1943. Unlike the more popular and profitable soft serve and batch methods of producing ice cream, Kline's employs a now almost obsolete process of continuous freeze. Other methods can yield several times more ice cream because of the air being added in during the whipping process. The continous freeze method used by Kline's, however, doesn't add extra air to the product. It is a very slow and labor intensive process.

Each location makes their ice cream fresh that morning for the day's sales. It's like a ritual we go through every day. We come to the shop early and crank up the machines. As the machines rumble along, we are in and out of the walk-in cooler stirring up the day's mix and monitoring production. Many people wonder why we only offer three flavors each day. That's because the ice cream is only being produced at a rate of approximately 10 gallons per hour. It is a slow process and can't be rushed.

While Kline's has been serving up premium ice cream for years, our prices have always remained competitive. While our profit margins are not as large as our competitors due to lower yields and higher costs, our philosophy has always been to offer affordable prices and strive for higher customer traffic. On a hot summer day, Kline's may serve around 2,000 people and 100 gallons of ice cream at one location.