Casper’s opened their new 75,000 square foot Richmond facility expansion in September of 2017.Īs with any new product, they do value the feedback from the customers.
From there, they took it to outside focus groups before starting full production. “We are excited to see how it does.“Ĭasper’s in-house research and development teams started with a concept, did what they need to do and then passed it on to an outside R&D team. “ We did a lot of the independent tests with the product and so far, we’ve been getting a lot of positive feedback,” Smith said. “It’s maybe slow going, but we feel it is going to be a good addition to our band block.”įat Boy Ice Cream is made from the tried and true Casper’s original ice cream recipe with some great variegates added. “ We launched our Fat Boy tubs in the spring to a few of the Associated Food Stores, but when COVID hit it kind of slowed the process down,” said Casper’s President Kyle Smith. Over 95 years after Casper Merrill introduced his Casco Nut Sunday, with his original vanilla ice cream recipe rolled in chocolate and sprinkled with peanuts, the Cache Valley company added a Fat Boy Ice Cream in 56 oz. Casper’s Ice Cream made in Richmond has supported fundraisers throughout Cache Valley. RICHMOND – Casper’s Ice Cream recently introduced a new product of Fat Boy Ice Cream into the local market with hopes of it being popular enough to make it in the national market. Kayla Willardson servers up a bowl of Fat Boy Ice Cream a new offering made by Casper’s in Richmond.
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